Recipe
Brazilian-style Murgh Malai
Creamy Chicken in Brazilian Style
4.9 out of 5
In the vibrant world of Brazilian cuisine, we bring you a delightful twist on the classic Indian dish, Murgh Malai. This Brazilian-style Murgh Malai combines the rich flavors of tender chicken in a creamy sauce, infused with traditional Brazilian spices. Get ready to embark on a culinary journey that merges the best of Indian and Brazilian flavors.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free (if coconut milk is used instead of heavy cream), Low-carb (if served with cauliflower rice)
Allergens
N/A
Not suitable for
Vegan, Vegetarian
Ingredients
While the original Indian Murgh Malai is known for its aromatic spices and Indian flavors, the Brazilian adaptation adds a unique twist by incorporating traditional Brazilian spices and ingredients. The Brazilian-style Murgh Malai features a creamy sauce infused with Brazilian spices, giving it a distinct flavor profile that sets it apart from the original dish. We alse have the original recipe for Murgh malai, so you can check it out.
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500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 tablespoon ginger paste 1 tablespoon ginger paste
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1 tablespoon Brazilian spice blend (a mix of paprika, cumin, coriander, and oregano) 1 tablespoon Brazilian spice blend (a mix of paprika, cumin, coriander, and oregano)
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1 tablespoon tomato paste 1 tablespoon tomato paste
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories: 350 kcal / 1465 KJ
- Fat: 25g (12g saturated)
- Carbohydrates: 5g (2g sugars)
- Protein: 28g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pan over medium heat.
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2.Add the chopped onion and sauté until translucent.
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3.Add the minced garlic and ginger paste, and cook for another minute.
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4.Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
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5.In a small bowl, mix the Brazilian spice blend with the tomato paste and a splash of water to form a paste.
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6.Add the spice paste to the pan and stir well to coat the chicken evenly.
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7.Pour in the coconut milk and heavy cream, and season with salt to taste.
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8.Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
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9.Garnish with fresh cilantro and serve hot with rice or bread.
Treat your ingredients with care...
- Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
- Brazilian spice blend — You can make your own blend by combining equal parts of paprika, cumin, coriander, and oregano.
Tips & Tricks
- For a spicier version, add a chopped chili pepper to the dish.
- Serve the Brazilian-style Murgh Malai with a side of Brazilian-style black beans and rice for a complete meal.
- If you prefer a milder flavor, reduce the amount of Brazilian spice blend used in the recipe.
- To make it more colorful, add some diced bell peppers or cherry tomatoes to the dish.
- If you don't have tomato paste, you can substitute it with tomato sauce or puree.
Serving advice
Serve the Brazilian-style Murgh Malai hot with steamed rice or warm bread. Garnish with fresh cilantro for added freshness and color.
Presentation advice
To enhance the presentation, place the creamy chicken in a shallow serving dish and sprinkle some extra Brazilian spice blend on top. Serve with a side of vibrant vegetables or a colorful salad.
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