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| Main Ingredients | Chicken, Fresh Cream |
| Cuisine | Punjabi |
| Course | Snacks and Starters |
| Prep Time | 3.30-4 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Murg Malai
- 12 pieces Chicken
- 2/3 cup Fresh Cream
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- to taste Salt
- 1 teaspoon White pepper powder
- for basting Butter
- For marinade
- 1 Egg
- 1/2 cup Cheddar cheese
- 8 Green chillies
- 2 tablespoons Fresh coriander leaves
- 2/3 cups Fresh cream
- 1/2 teaspoon Mace and Nutmeg powder
- 1 tablespoon Cornflour/ corn starch
Method
- Clean, skin, de-bone and cut each breast into two. Add ginger and garlic paste, salt and white pepper powder and rub it well into the chicken pieces and keep aside for fifteen minutes.
- Break the egg into the bowl. Grate the cheese and mash it. Wash and chop the green chillies. Clean, wash and chop the coriander leaves. Mix the mashed cheese, chopped green chillies and coriander leaves, cream, mace and nutmeg powder, corn flour and egg.
- Whisk the ingredients well and rub the chicken pieces with this mixture. Marinade the chicken pieces for three hours. Skewer the chicken pieces an inch apart and keep a tray below to collect the drippings.
- Roast the skewered chicken in a moderately hot tandoor or oven for approximately five minutes.
- Remove and hang the skewers to let the excess moisture drop off and then baste with butter and roast again for three minutes till done.
Nutrition Info
| Calories | 2437 |
| Carbohydrates | 20.2 |
| Protein | 412.7 |
| Fat | 78.2 |
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