Recipe
Japanese-style Murgh Malai
Creamy Chicken with a Japanese Twist
4.7 out of 5
In the context of Japanese cuisine, this recipe takes the classic Indian dish, Murgh Malai, and infuses it with Japanese flavors. The result is a creamy and flavorful chicken dish that combines the best of both cuisines.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Low-carb, High-protein, Keto-friendly
Allergens
Dairy, Soy
Not suitable for
Vegan, Vegetarian, Dairy-free, Nut-free, Paleo
Ingredients
While the original Murgh Malai is rich in Indian spices and flavors, this Japanese adaptation incorporates ingredients like soy sauce, mirin, and ginger to give it a unique Japanese twist. The dish still maintains its creamy texture and succulent chicken, but with a hint of umami and a touch of sweetness. We alse have the original recipe for Murgh malai, so you can check it out.
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500g boneless chicken breasts (1.1 lb) 500g boneless chicken breasts (1.1 lb)
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons mirin 2 tablespoons mirin
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1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
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Salt, to taste Salt, to taste
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Black pepper, to taste Black pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 30g, 15g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 40g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pan over medium heat.
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2.Add the chopped onion and cook until translucent.
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3.Add the minced garlic and grated ginger, and cook for another minute.
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4.Cut the chicken breasts into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides.
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5.In a small bowl, mix together the soy sauce and mirin. Pour the mixture over the chicken and stir well.
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6.Reduce the heat to low and add the heavy cream to the pan. Stir gently to combine all the ingredients.
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7.Simmer the chicken in the creamy sauce for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
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8.Season with salt and black pepper to taste.
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9.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Chicken breasts — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
- Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
- Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.
Tips & Tricks
- For a spicier version, add a pinch of Japanese chili powder or a drizzle of chili oil.
- Serve the dish with steamed rice or Japanese-style noodles for a complete meal.
- You can add vegetables like bell peppers or mushrooms to the dish for extra flavor and texture.
- Adjust the amount of cream according to your preference for a lighter or richer sauce.
- Leftovers can be refrigerated and reheated the next day for a delicious lunch.
Serving advice
Serve the Japanese-style Murgh Malai hot, garnished with fresh cilantro. It pairs well with steamed rice or Japanese-style noodles.
Presentation advice
To enhance the presentation, arrange the chicken pieces on a bed of steamed rice and drizzle the creamy sauce over the top. Garnish with a sprig of fresh cilantro for a pop of color.
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