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Recipe
Murgh Malai - Molecular Gastronomy Style
Whipped Chicken Delight: A Molecular Twist on Murgh Malai
4.8 out of 5
In the realm of molecular gastronomy, we present a unique adaptation of the classic Indian dish, Murgh Malai. This avant-garde version combines the traditional flavors of tender chicken and creamy marinade with innovative techniques and presentations. Prepare to embark on a culinary journey that harmonizes the essence of Indian cuisine with the artistry of molecular gastronomy.
Metadata
Preparation time
150 minutes
Cooking time
120 minutes
Total time
270 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Low-carb, High-protein, Keto-friendly, Molecular gastronomy enthusiasts
Allergens
Dairy (cream cheese, Greek yogurt), Nuts (cashew nuts)
Not suitable for
Vegan, Vegetarian, Dairy-free, Nut-free, Paleo
Ingredients
While the original Murgh Malai features marinated chicken cooked in a tandoor or oven, this molecular gastronomy adaptation focuses on transforming the textures and presentations of the dish. By utilizing modern techniques and ingredients, we aim to create a visually stunning and sensorially delightful experience. 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 500g (1.1 lb) boneless chicken breast
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200g (7 oz) cream cheese 200g (7 oz) cream cheese
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100g (3.5 oz) Greek yogurt 100g (3.5 oz) Greek yogurt
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50g (1.8 oz) cashew nuts, soaked 50g (1.8 oz) cashew nuts, soaked
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30g (1 oz) ginger-garlic paste 30g (1 oz) ginger-garlic paste
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20g (0.7 oz) fresh coriander leaves, chopped 20g (0.7 oz) fresh coriander leaves, chopped
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10g (0.4 oz) green chili, finely chopped 10g (0.4 oz) green chili, finely chopped
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5g (0.2 oz) garam masala 5g (0.2 oz) garam masala
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5g (0.2 oz) cardamom powder 5g (0.2 oz) cardamom powder
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3g (0.1 oz) saffron strands 3g (0.1 oz) saffron strands
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2g (0.07 oz) edible flowers (optional) 2g (0.07 oz) edible flowers (optional)
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat: 20g, Saturated Fat: 10g
- Carbohydrates: 8g, Sugars: 3g
- Protein: 35g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a sous vide bag, combine the chicken breast, cream cheese, Greek yogurt, soaked cashew nuts, ginger-garlic paste, garam masala, cardamom powder, and saffron strands. Seal the bag and cook in a water bath at 65°C (149°F) for 2 hours.
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2.Once cooked, remove the chicken from the bag and shred it into fine strands using two forks.
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3.In a bowl, mix the shredded chicken with fresh coriander leaves and green chili. Adjust the seasoning with salt if needed.
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4.Using a molecular gastronomy technique, shape the chicken mixture into small spheres or quenelles.
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5.Optional: Garnish with edible flowers for an elegant touch.
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6.Serve the Murgh Malai spheres on a visually appealing plate or in a glass, allowing the guests to appreciate the molecular transformation.
Treat your ingredients with care...
- Cream cheese — Ensure the cream cheese is at room temperature for easy blending and smooth texture.
- Saffron strands — Soak the saffron strands in warm milk for a few minutes before adding them to the marinade for enhanced flavor and color.
- Edible flowers — Choose edible flowers that are safe for consumption and add a visually appealing element to the dish.
- Greek yogurt — Use thick Greek yogurt to achieve a creamy and rich marinade.
- Cashew nuts — Soak the cashew nuts in warm water for 30 minutes before blending them into a smooth paste.
Tips & Tricks
- To achieve perfectly shaped spheres, use a molecular gastronomy kit or tools specifically designed for shaping food.
- Experiment with different plating techniques to create visually stunning presentations.
- For an added twist, infuse the cream cheese with other flavors such as truffle oil or citrus zest.
- Serve the Murgh Malai spheres with a side of flavored foam or a drizzle of aromatic oil for an extra layer of complexity.
- If you don't have access to a sous vide machine, you can cook the chicken in a low-temperature oven (65°C / 149°F) for a longer duration.
Serving advice
Present the Murgh Malai spheres on a sleek, minimalist plate or in a glass to showcase their unique shape and texture. Accompany them with a small dollop of flavored foam or a drizzle of aromatic oil for an added burst of flavor. Serve as an appetizer or as part of a molecular gastronomy tasting menu.
Presentation advice
To elevate the presentation, consider using a black slate or a mirror as the base for the Murgh Malai spheres. Arrange them in a visually appealing pattern, and garnish with microgreens or edible flowers. The contrast between the white spheres and the dark background will create a striking visual impact.
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