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Murgh malai spatchcock in plate

Murgh Malai Spatchcock Chicken (Creamy Mughlai Roast Chicken)

Safira
Murgh Malai Spatchcock Chicken marinated in cream, yoghurt, cheese and spices, then roasted until juicy, smoky and golden. Perfect for BBQs and dinners.
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Print Recipe
Prep Time 4 hours
Cook Time 55 minutes
Total Time 4 hours 55 minutes
Course Dinner
Cuisine Indian, South Asian
Servings 4 - 6
Calories 763 kcal

Ingredients
  

For the Chicken

  • 1 Whole Chicken (approximately 1.5 to 2kg), spatchcocked

For the Murgh Malai Marinade

  • 1 inch Ginger
  • 6 Garlic Cloves
  • 5 Green Chillies
  • 1 Lemon Juice and Zest
  • ½ cup Double Cream
  • ½ cup Plain Yoghurt
  • 2 tablespoon Oil Mustard, Vegetable, Rapeseed
  • 2 tablespoon Ghee
  • 1 ½ teaspoon Ground Black Pepper
  • 1 ½ teaspoon Salt Adjust according to taste
  • ½ cup Cheddar Cheese Grates or use Mozarella, Cream Cheese is also great here
  • 2 teaspoon Ground Cumin
  • ½ cup Fresh Coriander finely chopped Finely chopped
  • 1 teaspoon Garam Masala Powder

Instructions
 

  • 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. If you are cooking on a BBQ, I would strongly suggest steaming or par cooking the Chicken first for 30-40 minutes.
  • Step 5: Rest and Serve - Rest the chicken for 10 minutes before carving and serving.

Notes

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:

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.

Nutrition

Calories: 763kcalCarbohydrates: 12gProtein: 42gFat: 61gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 217mgSodium: 1330mgPotassium: 542mgFiber: 3gSugar: 5gVitamin A: 934IUVitamin C: 26mgCalcium: 215mgIron: 3mg
Keyword Mughal Chicken, Murgh Malai, Spatchcock Chicken
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