Murgh Malai - Creamy Chicken Curry

Ingredients

While the original Indian Murgh Malai is traditionally prepared with a blend of Indian spices and served with naan or rice, this Latvian adaptation incorporates local ingredients and flavors to create a unique twist. The use of Latvian dairy products and the addition of local herbs and spices give this dish a distinct Baltic touch. 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 cup (240ml) Latvian sour cream 1 cup (240ml) Latvian sour cream
• 1 cup (240ml) Latvian yogurt 1 cup (240ml) Latvian yogurt
• 2 tablespoons Latvian butter 2 tablespoons Latvian butter
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
2. 2.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
3. 3.
   In a bowl, whisk together the sour cream, yogurt, cumin, coriander, paprika, turmeric, ginger, chili powder, and salt.
4. 4.
   Pour the sour cream mixture over the chicken in the pan. Stir well to coat the chicken evenly.
5. 5.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Latvian sour cream — Use full-fat sour cream for a rich and creamy texture.
• Latvian yogurt — Opt for plain yogurt with a thick consistency to enhance the creaminess of the curry.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a milder flavor, reduce the amount of chili powder or omit it altogether.
• Serve the curry with Latvian rye bread or boiled potatoes for a traditional Latvian touch.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Experiment with adding Latvian herbs like dill or lovage for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Murgh Malai curry hot, accompanied by Latvian rye bread or boiled potatoes. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Murgh Malai curry in a deep serving dish, allowing the creamy sauce to envelop the chicken pieces. Sprinkle some paprika or cumin powder on top for an added visual appeal.