Murgh Malai Spatchcock Chicken (Creamy Mughlai Roast Chicken)

Creamy, smoky and incredibly juicy, this Murgh Malai Spatchcock Chicken is guaranteed to impress.

Read more: Murgh Malai Spatchcock Chicken (Creamy Mughlai Roast Chicken)

Inspired by the rich culinary traditions of Mughlai cuisine, this Murgh Malai Spatchcock Chicken transforms a simple whole chicken into a show stopping centrepiece. Marinated in a luxurious blend of cream, yoghurt, cheese, garlic, ginger, green chillies, coriander and aromatic spices, the result is exceptionally tender chicken with a beautifully golden exterior and layers of flavour in every bite.

While Murgh Malai is often served as chicken tikka or kebabs, using a whole spatchcock chicken creates something even more impressive. The flattened chicken cooks more evenly, develops better colour, and allows the creamy marinade to coat every surface. Whether cooked on the barbecue or roasted in the oven, this recipe delivers restaurant-quality flavour with very little effort.

Perfect for family dinners, summer gatherings, special occasions, or weekend entertaining, this is one of those recipes that looks impressive but is surprisingly simple to make.

Jump to:

• Recipe Snapshot
• Why You'll Love This Recipe
• What Is Murgh Malai?
• Why Spatchcocking Works So Well
• Ingredient Notes
• How To Make Murgh Malai Spatchcock Chicken
• Variations
• Expert Tips
• What To Serve With Murgh Malai Chicken
• Storage
• Frequently Asked Questions
• 📖 Recipe

Recipe Snapshot

Cuisine: Mughlai / North Indian

Prep Time: 20 minutes
Marinating Time: 4 hours minimum, preferably overnight
Cook Time: 45 to 55 minutes
Total Time: Approximately 5 hours
Servings: 4 to 6
Difficulty: Easy

Protein: Approximately 45 g per serving

Why You'll Love This Recipe

• Incredibly juicy thanks to the spatchcock cooking method
• Rich and creamy without feeling heavy
• Packed with restaurant-style flavour
• Perfect for BBQs and oven cooking
• Great for feeding a crowd
• Easy to prepare ahead of time

What Is Murgh Malai?

Murgh Malai is a popular chicken dish inspired by Mughlai cuisine, known for its rich, creamy marinade and mild yet deeply aromatic flavour profile.

The word murgh means chicken, while malai refers to cream. Unlike tandoori chicken, which relies heavily on chilli and bold spices, Murgh Malai focuses on richness, tenderness and layers of flavour created through dairy, aromatics and gentle spices.

The marinade typically includes yoghurt, cream, cheese, garlic, ginger and seasonings. This creates the signature creamy coating many people associate with Murgh Malai Chicken.

The result is succulent chicken with subtle warmth, delicate smokiness and a luxurious texture.

Why Spatchcocking Works So Well

Most Murgh Malai recipes use boneless chicken pieces or smaller cuts of chicken. Using a whole spatchcock chicken creates a completely different eating experience.

Spatchcocking involves removing the backbone and flattening the chicken. This allows it to cook more evenly while exposing more surface area to the marinade and heat.

For a creamy marinade like Murgh Malai, that extra surface area is particularly beneficial. More marinade comes into direct contact with the chicken, resulting in better flavour, improved caramelisation and a beautifully golden finish.

It also reduces cooking time compared to a traditional whole roast chicken and makes carving much easier.

Ingredient Notes

Every ingredient plays an important role in building flavour and creating the signature creamy texture of Murgh Malai.

Whole Chicken
A whole chicken makes an impressive centrepiece and stays incredibly juicy when cooked using the spatchcock method.

Ginger
Fresh ginger adds warmth and freshness while balancing the richness of the dairy ingredients.

Garlic
Garlic provides savoury depth and forms one of the key flavour foundations of the marinade.

Green Chillies
Green chillies add freshness and gentle heat without overpowering the dish.

Lemon
Fresh lemon juice brightens the marinade and helps tenderise the chicken.

Double Cream
Double cream provides the richness that Murgh Malai is famous for and helps create a silky coating around the chicken.

Yoghurt
Yoghurt tenderises the chicken while helping the marinade cling to every surface.

Oil
Oil helps distribute the flavours evenly and encourages browning during cooking.

Ghee
Ghee contributes a rich buttery flavour that is synonymous with many Mughlai dishes.

Black Pepper
Black pepper provides warmth and subtle spice while maintaining the pale appearance associated with Murgh Malai.

Grated Cheese
Cheese is often used in restaurant-style Murgh Malai recipes. It adds richness, body and helps create the creamy texture that coats the chicken.

Ground Cumin
Cumin adds earthy depth and complements the richness of the dairy ingredients.

Fresh Coriander
Fresh coriander provides freshness and balances the richness of the cream, yoghurt and cheese.

Garam Masala
Garam masala adds warmth and aromatic complexity without overpowering the dish.

Salt
Salt enhances every ingredient and ensures the chicken is seasoned throughout.

How To Make Murgh Malai Spatchcock Chicken

Step 1: Prepare the Chicken
Pat the chicken dry and make several deep slashes across the breasts, thighs and drumsticks.

Step 2: Make the Marinade
Add the ginger, garlic, green chillies, lemon juice, cream, yoghurt, oil, ghee, black pepper, salt, cheese, cumin, coriander and garam masala to a food processor. Blend until smooth.

Step 3: Marinate
Rub the marinade all over the chicken, ensuring it gets into all the slashes. Cover and refrigerate for at least 4 hours or preferably overnight.

Step 4: Cook
Remove the chicken from the fridge 30 minutes before cooking. Roast at 200°C fan for 45 to 55 minutes or until the thickest part of the breast reaches 74°C and the thighs reach 75°C to 80°C. Alternatively, cook over indirect heat on a barbecue until cooked through and lightly charred.

Step 5: Rest and Serve
Rest the chicken for 10 minutes before carving and serving.

Variations

Murgh Malai Chicken Thighs
Swap the whole chicken for bone-in chicken thighs for an easier weeknight version.

Murgh Malai Chicken Drumsticks
The marinade works beautifully with drumsticks and is ideal for barbecues.

Murgh Malai Chicken Wings
Perfect for entertaining, chicken wings take on the creamy marinade exceptionally well.

Murgh Malai Chicken Tikka
Use boneless chicken thighs cut into chunks and cook on skewers for a more traditional approach.

Extra Smoky Murgh Malai
Cook over charcoal or finish on the barbecue for additional smoky flavour.

Expert Tips

Blend the Marinade Until Smooth
A smooth marinade coats the chicken more evenly and creates a better finish after cooking.

Marinate Overnight
The longer marinating time allows the flavours to fully penetrate the meat.

Use a Meat Thermometer
Cooking to temperature is the easiest way to guarantee juicy chicken every time.

Rest Before Carving
Allowing the chicken to rest keeps it moist and makes carving easier.

What To Serve With Murgh Malai Chicken

This creamy chicken pairs beautifully with:

• Garlic naan
• Butter naan
• Laccha paratha
• Jeera rice
• Green chutney
• Mint chutney
• Pickled onions
• Onion raita
• Kachumber salad

Storage

Fridge
Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing
Cooked chicken can be frozen for up to 3 months.

Reheating
Reheat in a moderate oven until piping hot throughout.

Frequently Asked Questions

Is Murgh Malai spicy?

No. Murgh Malai is known for being creamy, mild and aromatic rather than intensely spicy.

Why is Murgh Malai white?

The marinade relies on cream, yoghurt, cheese and black pepper rather than large amounts of chilli powder or turmeric, giving it its characteristic pale colour.

Can I make Murgh Malai without cheese?

Yes. The cheese adds richness and texture, but the recipe will still work without it.

How long should I marinate Murgh Malai Chicken?

At least 4 hours is recommended, although overnight marination will produce the best flavour and texture.

What's the difference between Murgh Malai and Chicken Tikka?

Murgh Malai refers to the style of creamy marinade, while chicken tikka refers to the cut and cooking method. Murgh Malai Chicken Tikka is simply chicken tikka prepared with a malai marinade.

Can I use chicken thighs instead of a whole chicken?

Yes. Bone-in chicken thighs are one of the best alternatives and work exceptionally well with this marinade.

More Chicken Recipes:

Shawarma Spatchcock Roast Chicken (Easy Middle Eastern Roast Chicken)

Lebanese Spatchcock Chicken Tray Bake with Baby Potatoes

Tawa Chicken - Easy Street Food Style Desi Chicken

Whole Tandoori Roast Chicken - Air Fryer or Oven

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