Murgh Malai (Dutch Style)

Ingredients

While the original Indian Murgh Malai is typically spicier and uses traditional Indian spices, this Dutch adaptation incorporates milder flavors and a creamier sauce. The use of coconut milk and Dutch spices gives it a unique twist, making it more suitable for the Dutch palate. 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 22g (Saturated Fat: 15g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the ground turmeric, cumin, coriander, and paprika. Sprinkle this spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the coconut milk and chicken broth, and season with salt and pepper to taste. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to use boneless chicken for this recipe to ensure quick and even cooking.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Ground spices — For the best flavor, consider toasting the ground spices in a dry pan before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the spice mixture.
• Serve the Murgh Malai with steamed rice or naan bread for a complete meal.
• To make it more Dutch, you can add a tablespoon of Dutch curry powder to the spice mixture.

Serving advice

Serve the Murgh Malai hot, garnished with fresh cilantro. It pairs well with steamed rice or naan bread.

Presentation advice

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