Hungarian-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is known for its aromatic spices and rich flavors, this Hungarian adaptation incorporates the unique flavors of Hungarian cuisine. The spices used in this recipe are typical of Hungarian dishes, giving the chicken a distinct and delicious taste. 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) sour cream 1 cup (240ml) sour cream
• 1 tablespoon Hungarian paprika 1 tablespoon Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sour cream, Hungarian paprika, caraway seeds, garlic powder, onion powder, salt, and black pepper. Mix well.
2. 2.
   Add the chicken cubes to the bowl and coat them evenly with the sour cream mixture. Let it marinate in the refrigerator for at least 1 hour.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. 4.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken breast — Make sure to cut the chicken into evenly sized cubes to ensure even cooking.
• Hungarian paprika — Use high-quality Hungarian paprika for the best flavor.
• Sour cream — Opt for full-fat sour cream for a creamy and rich taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the sour cream mixture.
• Serve the Hungarian-style Murgh Malai with a side of Hungarian bread or rice for a complete meal.
• If you prefer a milder flavor, reduce the amount of Hungarian paprika used.
• Experiment with different herbs and spices to customize the dish to your taste.
• Leftovers can be refrigerated and enjoyed the next day for a delicious lunch.

Serving advice

Serve the Hungarian-style Murgh Malai hot, garnished with fresh parsley. It pairs well with Hungarian bread or rice.

Presentation advice

For an elegant presentation, arrange the chicken cubes on a platter and drizzle some of the sour cream mixture on top. Garnish with a sprinkle of Hungarian paprika and a sprig of fresh parsley.