Murgh Malai - Bosnian Style

Ingredients

While the original Indian Murgh Malai is traditionally prepared with a blend of Indian spices and served with naan or rice, this Bosnian adaptation incorporates Bosnian spices and flavors. The dish is adjusted to suit the Bosnian palate, resulting in a unique fusion of Indian and Bosnian cuisines. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, heavy cream, ginger, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), and salt. Mix well.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   Pour the yogurt and spice mixture over the chicken. Stir well to coat the chicken evenly.
5. 5.
   Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Yogurt — Use thick, Greek-style yogurt for a creamy texture.
• Heavy cream — For a lighter version, you can substitute half-and-half or coconut milk.

Tips & Tricks

• For a richer flavor, marinate the chicken in the yogurt and spice mixture for a few hours or overnight before cooking.
• Adjust the amount of cayenne pepper according to your spice preference.
• Serve the Murgh Malai with Bosnian bread or rice pilaf for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Murgh Malai hot, garnished with fresh cilantro. Accompany it with Bosnian bread or rice pilaf for a satisfying meal.

Presentation advice

For an appealing presentation, place the Murgh Malai in a serving dish and sprinkle some chopped cilantro on top. Serve it alongside a bowl of fragrant rice or warm Bosnian bread.