Murg Malai

Chicken marinated with egg, cheese and spices and roasted over tandoor. This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. 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.
  2. 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.
  3. 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.
  4. Roast the skewered chicken in a moderately hot tandoor or oven for approximately five minutes.
  5. 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