Murgh Malai - Creamy Chicken Curry

Ingredients

While the original Murgh Malai is traditionally prepared with Indian spices and flavors, this Latin American adaptation incorporates a unique blend of Latin American spices and herbs. The creamy sauce is enriched with ingredients commonly used in Latin American cuisine, giving it a distinct and vibrant flavor profile. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 5g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, paprika, dried oregano, and chili powder. Sprinkle this spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the chicken broth and bring to a simmer. Reduce the heat to low and let it cook for about 10 minutes, or until the chicken is cooked through.
5. 5.
   Stir in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding the cream to the sauce. This will prevent the sauce from curdling.
• Heavy cream — Use full-fat heavy cream for a rich and creamy texture. Avoid using light cream or half-and-half, as they may not provide the desired consistency.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno or a pinch of cayenne pepper to the sauce.
• Serve the dish with steamed rice or warm tortillas for a complete Latin American meal.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Pollo en Salsa de Crema hot, garnished with fresh cilantro. Accompany it with steamed rice or warm tortillas for a satisfying and complete meal.

Presentation advice

For an elegant presentation, place the creamy chicken curry in the center of a serving platter. Surround it with a ring of steamed rice or arrange warm tortillas in a basket on the side. Garnish with a sprig of fresh cilantro for a pop of color.