Japanese-style Murgh Malai

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.

• 500g boneless chicken breasts (1.1 lb) 500g boneless chicken breasts (1.1 lb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste
• 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

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Cut the chicken breasts into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides.
5. 5.
   In a small bowl, mix together the soy sauce and mirin. Pour the mixture over the chicken and stir well.
6. 6.
   Reduce the heat to low and add the heavy cream to the pan. Stir gently to combine all the ingredients.
7. 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.
8. 8.
   Season with salt and black pepper to taste.
9. 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.