Bavarian-style Murgh Malai

Ingredients

While the original Murgh Malai is typically prepared with Indian spices and flavors, this Bavarian adaptation incorporates traditional Bavarian ingredients and techniques. The dish is enriched with Bavarian cream and seasoned with herbs commonly used in Bavarian cuisine, resulting in a fusion of flavors that will transport you to the heart of Bavaria. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into cubes 500g (1.1 lb) boneless chicken breast, cut into cubes
• 200ml (7 fl oz) Bavarian cream 200ml (7 fl oz) Bavarian cream
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
3. 3.
   Add the chicken cubes to the skillet and cook until they are lightly browned on all sides.
4. 4.
   Sprinkle the dried thyme, dried rosemary, paprika, salt, and pepper over the chicken. Stir well to coat the chicken evenly with the spices.
5. 5.
   Pour the Bavarian cream into the skillet and stir gently to combine with the chicken and spices.
6. 6.
   Reduce the heat to low and let the chicken simmer in the creamy sauce for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Remove the skillet from heat and garnish the dish with fresh parsley.
8. 8.
   Serve the Bavarian-style Murgh Malai hot with your choice of side dishes.

Treat your ingredients with care...

• Chicken breast — Make sure to cut the chicken into evenly sized cubes to ensure even cooking.
• Bavarian cream — Use a high-quality Bavarian cream for the best flavor and texture.
• Dried thyme and rosemary — Crush the dried herbs between your fingers before adding them to the dish to release their aromatic oils.
• Paprika — Choose a mild or sweet paprika for a subtle flavor.

Tips & Tricks

• For a richer flavor, marinate the chicken in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• Serve the Bavarian-style Murgh Malai with warm bread or Bavarian pretzels to soak up the creamy sauce.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the sauce.
• Garnish the dish with toasted almonds or grated cheese for added texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Bavarian-style Murgh Malai as a main course, accompanied by a side of warm bread or Bavarian pretzels. It pairs well with a fresh green salad or roasted vegetables for a complete and satisfying meal.

Presentation advice

Present the Bavarian-style Murgh Malai in a shallow serving dish, allowing the creamy sauce to envelop the chicken cubes. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of warm bread or pretzels to create an inviting and appetizing presentation.