Murgh Malai (French Style)

Ingredients

While the original Murgh Malai is traditionally prepared with Indian spices and flavors, this French adaptation incorporates French culinary techniques and ingredients. The dish is transformed into a creamy chicken delight, with the addition of French cream, herbs, and a touch of white wine. The result is a harmonious blend of Indian and French flavors. 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
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons white wine 2 tablespoons white wine
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the butter and olive oil over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and ginger paste, and cook for another minute.
4. 4.
   Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
5. 5.
   In a small bowl, mix together the ground cumin, coriander, turmeric, paprika, cinnamon, nutmeg, and cayenne pepper (if using).
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat.
7. 7.
   Pour in the white wine and cook for a few minutes to allow the alcohol to evaporate.
8. 8.
   Reduce the heat to low and pour in the heavy cream. Stir well to combine.
9. 9.
   Cover the skillet and simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
10. 10.
    Season with salt to taste.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Heavy cream — Use high-quality heavy cream for a rich and creamy texture.
• White wine — Choose a dry white wine that complements the flavors of the dish.

Tips & Tricks

• For a healthier version, you can substitute the heavy cream with Greek yogurt or coconut cream.
• Adjust the amount of spices according to your taste preferences.
• Serve the dish with crusty French bread or steamed rice to soak up the creamy sauce.
• Garnish with a sprinkle of freshly ground black pepper for an extra touch of flavor.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Crème de Poulet hot, garnished with fresh cilantro. Accompany it with a side of crusty French bread or steamed rice to enjoy the creamy sauce.

Presentation advice

Present the Crème de Poulet in a shallow bowl, allowing the creamy sauce to envelop the chicken. Garnish with a sprig of fresh cilantro for a pop of color.