Murgh Malai - Molecular Gastronomy Style

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.

• 500g (1.1 lb) boneless chicken breast 500g (1.1 lb) boneless chicken breast
• 200g (7 oz) cream cheese 200g (7 oz) cream cheese
• 100g (3.5 oz) Greek yogurt 100g (3.5 oz) Greek yogurt
• 50g (1.8 oz) cashew nuts, soaked 50g (1.8 oz) cashew nuts, soaked
• 30g (1 oz) ginger-garlic paste 30g (1 oz) ginger-garlic paste
• 20g (0.7 oz) fresh coriander leaves, chopped 20g (0.7 oz) fresh coriander leaves, chopped
• 10g (0.4 oz) green chili, finely chopped 10g (0.4 oz) green chili, finely chopped
• 5g (0.2 oz) garam masala 5g (0.2 oz) garam masala
• 5g (0.2 oz) cardamom powder 5g (0.2 oz) cardamom powder
• 3g (0.1 oz) saffron strands 3g (0.1 oz) saffron strands
• 2g (0.07 oz) edible flowers (optional) 2g (0.07 oz) edible flowers (optional)
• 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

1. 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.
2. 2.
   Once cooked, remove the chicken from the bag and shred it into fine strands using two forks.
3. 3.
   In a bowl, mix the shredded chicken with fresh coriander leaves and green chili. Adjust the seasoning with salt if needed.
4. 4.
   Using a molecular gastronomy technique, shape the chicken mixture into small spheres or quenelles.
5. 5.
   Optional: Garnish with edible flowers for an elegant touch.
6. 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.