Murgh Malai (Indo Cuisine)

Ingredients

While the original Indian Murgh Malai recipe uses a blend of traditional Indian spices, this Indo adaptation incorporates a milder spice profile with a focus on creamy flavors. The use of coconut milk and cashew paste adds a unique richness to the dish, making it a delightful addition to any Indo cuisine spread. We alse have the original recipe for Murgh malai, so you can check it out.

• 500 grams (1.1 lbs) boneless chicken, cut into cubes 500 grams (1.1 lbs) boneless chicken, cut into cubes
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1/4 cup (60 ml) cashew paste 1/4 cup (60 ml) cashew paste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the ginger-garlic paste and green chili paste to the pan. Cook for a minute until fragrant.
3. 3.
   In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, and garam masala. Add this spice mixture to the pan and cook for another minute.
4. 4.
   Add the chicken cubes to the pan and cook until they are lightly browned on all sides.
5. 5.
   Reduce the heat to low and add the coconut milk and cashew paste to the pan. Stir well to combine.
6. 6.
   Cover the pan and let the chicken simmer in the creamy sauce for about 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt to taste and garnish with fresh cilantro leaves.
8. 8.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized cubes to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream is well mixed.
• Cashew paste — Soak the cashews in warm water for 30 minutes before blending them into a smooth paste.

Tips & Tricks

• For a richer flavor, marinate the chicken in yogurt, ginger-garlic paste, and a pinch of turmeric for 30 minutes before cooking.
• Adjust the spiciness by adding more or less green chili paste according to your preference.
• For a creamier texture, blend the onion and cashew paste together before adding them to the pan.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Murgh Malai hot with steamed rice or naan bread. Accompany it with a side of cucumber raita or a fresh green salad to balance the richness of the dish.

Presentation advice

Garnish the Murgh Malai with a sprinkle of finely chopped fresh cilantro leaves to add a pop of color. Serve it in a decorative serving dish to enhance its visual appeal.