![Mexican-style Murgh Malai](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/murgh-malai--mexican-cuisine--5baa5c1f-20dd-4a67-8272-f6d689c8d3c0.png)
Recipe
Mexican-style Murgh Malai
Creamy Mexican Chicken
4.8 out of 5
In Mexican cuisine, flavors are vibrant and ingredients are fresh. This Mexican-style Murgh Malai recipe combines the creamy goodness of the original Indian dish with the bold and spicy flavors of Mexican cuisine. Get ready to indulge in a delicious fusion of cultures!
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Low-carb, High-protein, Keto-friendly, Lactose-free (if lactose-free sour cream is used)
Allergens
Dairy (sour cream, heavy cream)
Not suitable for
Vegan, Vegetarian, Dairy-free, Paleo, Nut-free
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.
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500g (1.1 lb) boneless chicken breast, cut into cubes 500g (1.1 lb) boneless chicken breast, cut into cubes
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1 cup (240ml) sour cream 1 cup (240ml) sour cream
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1 tablespoon olive oil 1 tablespoon olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon chili powder 1 teaspoon chili powder
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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2.Add the chicken cubes to the skillet and cook until they are browned on all sides.
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3.Sprinkle cumin powder, chili powder, salt, and pepper over the chicken. Stir well to coat the chicken evenly with the spices.
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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.
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5.Stir in the sour cream and heavy cream, and let the mixture simmer for another 5 minutes, allowing the flavors to meld together.
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6.Taste and adjust the seasoning if needed.
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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.
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