Mexican-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is traditionally cooked with aromatic spices like cardamom and cloves, this Mexican adaptation replaces those spices with cumin and chili powder for a fiery kick. Additionally, the original recipe uses ghee, but this version calls for olive oil to give it a Mexican twist. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into cubes 500g (1.1 lb) boneless chicken breast, cut into cubes
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper 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): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the chicken cubes to the skillet and cook until they are browned on all sides.
3. 3.
   Sprinkle cumin powder, chili powder, salt, and pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the chicken broth and bring it 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 sour cream and heavy cream, and let the mixture simmer for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into evenly sized cubes to ensure even cooking.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt as a substitute for sour cream.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra smoky flavor, you can add a pinch of smoked paprika to the dish.
• Serve the Mexican-style Murgh Malai with warm tortillas or rice for a complete meal.
• If you prefer a spicier version, you can add chopped jalapenos or a dash of hot sauce to the dish.
• To make it more colorful, you can add diced bell peppers or tomatoes to the skillet along with the onions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mexican-style Murgh Malai hot, garnished with fresh cilantro. It pairs well with warm tortillas or steamed rice. Add a squeeze of lime juice for an extra burst of flavor.

Presentation advice

To make the dish visually appealing, arrange the chicken cubes on a platter and drizzle the creamy sauce over them. Garnish with a sprig of fresh cilantro and serve with a side of warm tortillas or rice.