Murgh Malai - Haute Cuisine Style

Ingredients

While the original Murgh Malai is known for its bold and robust flavors, this haute cuisine adaptation focuses on refining the dish by incorporating delicate flavors and precise cooking techniques. The presentation is elevated, and the dish is prepared with meticulous attention to detail, resulting in a more sophisticated and elegant dining experience. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breasts, cut into cubes 500g (1.1 lb) boneless chicken breasts, cut into cubes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a large skillet, heat the butter and olive oil over medium heat.
2. 2.
   Add the ginger paste and garlic paste, and sauté for a minute until fragrant.
3. 3.
   Add the chicken cubes to the skillet and cook until lightly browned on all sides.
4. 4.
   In a separate bowl, whisk together the heavy cream, chicken broth, white pepper, cardamom, cinnamon, nutmeg, and saffron-infused milk.
5. 5.
   Pour the cream mixture over the chicken in the skillet and stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized cubes to ensure even cooking.
• Saffron — Soak the saffron strands in warm milk for at least 10 minutes to release its vibrant color and aroma.
• Cream — Use high-quality heavy cream for a rich and creamy texture.
• Spices — For the best flavor, use freshly ground spices.
• Cilantro — Use fresh cilantro leaves for a vibrant and aromatic garnish.

Tips & Tricks

• For an extra touch of luxury, garnish the dish with edible gold leaf.
• To add a subtle smoky flavor, grill the chicken cubes before adding them to the sauce.
• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• Experiment with different spices to customize the flavor profile to your liking.
• Serve the Murgh Malai with warm naan bread or fragrant basmati rice.

Serving advice

Serve the Murgh Malai in individual plates, arranging the chicken pieces neatly and drizzling the creamy sauce over them. Garnish with fresh cilantro leaves for a pop of color. Accompany the dish with warm naan bread or fragrant basmati rice.

Presentation advice

Create an elegant presentation by placing the chicken pieces in the center of the plate and spooning the creamy sauce around them. Use a sprig of fresh herbs, such as cilantro or microgreens, as a final touch. Serve on fine china or decorative serving dishes to enhance the haute cuisine experience.