Arab-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is known for its use of Indian spices like turmeric and garam masala, this Arab-inspired version incorporates a unique blend of Arab spices such as cumin, coriander, and cinnamon. The dish also features the addition of aromatic herbs like mint and parsley, which add a refreshing twist to the creamy sauce. The flavors are adapted to suit the preferences of Arab cuisine while still maintaining the essence of the original dish. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder (optional, for heat) 1/4 teaspoon chili powder (optional, for heat)
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, black pepper, chili powder (if using), and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large skillet over medium heat and add the marinated chicken along with the marinade. Cook for 8-10 minutes, or until the chicken is cooked through and the marinade has thickened slightly.
4. 4.
   Stir in the heavy cream and cook for an additional 2 minutes.
5. 5.
   Remove from heat and garnish with chopped mint leaves and parsley.
6. 6.
   Serve hot with rice or Arabic bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Yogurt — Use plain yogurt with a thick consistency for a creamy marinade.
• Fresh herbs — Chop the mint and parsley just before adding them to the dish to retain their freshness and flavor.
• Spices — Adjust the amount of chili powder according to your desired level of heat.
• Heavy cream — Stir the cream gently into the dish to prevent curdling.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
• If you prefer a thicker sauce, you can simmer the dish for a few extra minutes before adding the cream.
• Serve the Murgh Malai with a side of Arabic pickles for a tangy contrast.
• To make it spicier, add a finely chopped green chili to the marinade.
• If you don't have fresh herbs, you can use dried mint and parsley, but reduce the quantity by half.

Serving advice

Serve the Arab-style Murgh Malai hot with steamed rice or Arabic bread. Garnish with additional chopped mint and parsley for a fresh and vibrant presentation.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika or ground cinnamon on top of the dish. Serve it in a decorative serving dish or on individual plates for an elegant touch.