Recipe
Murgh Malai (French Style)
Crème de Poulet (Chicken Cream)
4.6 out of 5
In the context of French cuisine, this adaptation of the classic Indian dish Murgh Malai brings together the rich flavors of tender chicken and aromatic spices with a creamy and indulgent twist. The dish is elevated with the addition of French culinary techniques and ingredients, resulting in a delightful fusion of Indian and French flavors.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Low-carb, Keto-friendly, High-protein, Lactose-free (if using lactose-free cream)
Allergens
Dairy (cream, butter)
Not suitable for
Vegan, Vegetarian, Dairy-free, Paleo, Nut-free
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.
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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) heavy cream 1 cup (240ml) heavy cream
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2 tablespoons unsalted butter 2 tablespoons unsalted butter
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1 tablespoon olive oil 1 tablespoon olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ginger paste 1 teaspoon ginger paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/2 teaspoon paprika 1/2 teaspoon paprika
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1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
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2 tablespoons white wine 2 tablespoons white wine
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Salt, to taste Salt, to taste
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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
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1.In a large skillet, heat the butter and olive oil 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 skillet and cook until they are lightly browned on all sides.
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5.In a small bowl, mix together the ground cumin, coriander, turmeric, paprika, cinnamon, nutmeg, and cayenne pepper (if using).
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6.Sprinkle the spice mixture over the chicken and stir well to coat.
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7.Pour in the white wine and cook for a few minutes to allow the alcohol to evaporate.
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8.Reduce the heat to low and pour in the heavy cream. Stir well to combine.
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9.Cover the skillet and simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
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10.Season with salt to taste.
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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.
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