Cuban-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is traditionally prepared with a blend of Indian spices and yogurt, our Cuban adaptation incorporates Cuban spices and ingredients to give it a unique twist. We have replaced the Indian spices with a combination of cumin, oregano, and citrus flavors, and substituted yogurt with a creamy blend of coconut milk and lime juice. 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
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 27g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. 3.
   Add the chicken cubes to the skillet and cook until they are lightly browned on all sides.
4. 4.
   Sprinkle the ground cumin, dried oregano, and paprika over the chicken. Stir well to coat the chicken evenly with the spices.
5. 5.
   Pour in the coconut milk and lime juice. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture.
• Lime juice — Freshly squeezed lime juice adds a tangy flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or diced jalapenos.
• Serve the Cuban-style Murgh Malai with steamed white rice or Cuban-style black beans for a complete meal.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Cuban-style Murgh Malai hot, garnished with fresh cilantro. It pairs well with a side of steamed white rice or warm Cuban bread.

Presentation advice

For an elegant presentation, place the Cuban-style Murgh Malai in the center of a serving dish and sprinkle some chopped fresh cilantro on top. Surround it with a ring of steamed white rice or black beans for a pop of color.