Greek-style Murgh Malai

Ingredients

While the original Murgh Malai is rich in Indian spices and flavors, our Greek adaptation incorporates traditional Mediterranean herbs and ingredients. We have replaced some of the Indian spices with Greek herbs like oregano and thyme, and added a touch of tanginess with lemon juice. The result is a unique blend of Indian and Greek flavors that will tantalize your taste buds. 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 cup (240ml) Greek yogurt 1 cup (240ml) Greek yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 4g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper.
2. 2.
   Add the chicken cubes to the yogurt mixture and mix well to coat the chicken. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken onto skewers and grill for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. 5.
   Remove the chicken from the skewers and transfer to a serving platter.
6. 6.
   In a small saucepan, heat the heavy cream over low heat until warm.
7. 7.
   Drizzle the warm cream over the grilled chicken and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy the Greek-style Murgh Malai!

Treat your ingredients with care...

• Greek yogurt — Use full-fat Greek yogurt for a creamy and rich texture.
• Olive oil — Extra virgin olive oil adds a distinct Mediterranean flavor to the dish.
• Fresh lemon juice — Squeeze the lemon just before adding it to the marinade for a burst of freshness.
• Dried oregano and thyme — Crush the dried herbs between your palms to release their aromatic oils before adding them to the marinade.
• Heavy cream — Warm the cream gently to prevent curdling when drizzling over the grilled chicken.

Tips & Tricks

• For a smoky flavor, grill the chicken over charcoal instead of using a grill pan.
• Serve the Greek-style Murgh Malai with a side of Greek salad and warm pita bread.
• If you prefer a spicier version, add a pinch of red pepper flakes to the marinade.
• Make extra marinade and reserve some for dipping sauce.
• Substitute chicken thighs for a juicier and more flavorful result.

Serving advice

Serve the Greek-style Murgh Malai as a main course with a side of Greek salad, roasted potatoes, and warm pita bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the grilled chicken skewers on a platter, drizzle the warm cream over them, and sprinkle with fresh parsley. Serve with a lemon wedge on the side for an extra touch of freshness.