Murgh Malai Fast Food Style

Ingredients

While the original Murgh Malai is typically slow-cooked and served with traditional Indian accompaniments, this fast food adaptation focuses on quick preparation and a simplified presentation. The flavors remain true to the original, but the cooking method and serving style have been modified to suit the fast food genre. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60g) plain yogurt 1/4 cup (60g) plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt to taste Salt to taste
• Vegetable oil for cooking Vegetable oil for cooking
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the heavy cream, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat a drizzle of vegetable oil in a pan over medium heat. Add the marinated chicken and cook until it is tender and cooked through, about 8-10 minutes.
4. 4.
   Once cooked, transfer the chicken to a serving dish and garnish with fresh cilantro leaves.
5. 5.
   Serve hot and enjoy this creamy chicken delight!

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for quick and even cooking.
• Heavy cream — Use full-fat heavy cream for a rich and creamy texture.
• Yogurt — Opt for plain yogurt without any added flavors or sweeteners.
• Ginger-garlic paste — You can make your own paste by blending equal parts ginger and garlic with a little water.
• Garam masala — If you don't have garam masala, you can substitute it with a mix of ground cinnamon, cloves, and cardamom.

Tips & Tricks

• For a spicier kick, increase the amount of red chili powder according to your taste preference.
• To make it more indulgent, add a dollop of butter to the cooked chicken before serving.
• Serve Murgh Malai with naan bread or rice for a complete meal.
• If you prefer a lighter version, you can use half-and-half instead of heavy cream.
• Experiment with different herbs and spices to customize the flavor profile of this fast food adaptation.

Serving advice

Serve the Murgh Malai fast food style as a main dish with a side of naan bread or rice. Garnish with fresh cilantro leaves for added freshness and visual appeal.

Presentation advice

Present the Murgh Malai in a shallow bowl or on a plate, allowing the creamy sauce to envelop the chicken. Sprinkle some chopped cilantro on top for a pop of color.