Moroccan-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is known for its use of Indian spices like turmeric and garam masala, this Moroccan adaptation incorporates traditional Moroccan spices such as cumin, coriander, and saffron. The dish also features the addition of dried fruits and nuts, which are commonly used in Moroccan cuisine to add a touch of sweetness and texture. 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) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/4 cup (30g) slivered almonds 1/4 cup (30g) slivered almonds
• 1/4 cup (30g) dried apricots, chopped 1/4 cup (30g) dried apricots, chopped
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (12g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the yogurt, heavy cream, cumin, coriander, cinnamon, and soaked saffron. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. 4.
   Add the marinated chicken to the skillet, along with any remaining marinade. Cook for 8-10 minutes, or until the chicken is cooked through and tender.
5. 5.
   Stir in the slivered almonds, dried apricots, and raisins. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Season with salt to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to release its vibrant color and aroma.
• Slivered almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their nutty flavor.
• Dried apricots — If the dried apricots are too firm, soak them in warm water for 10 minutes to soften them before chopping.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the marinade.
• Serve the Moroccan-style Murgh Malai with couscous or fragrant basmati rice to soak up the delicious sauce.
• If you prefer a thicker sauce, simmer the dish for a few extra minutes to reduce the liquid.
• Experiment with different dried fruits such as dates or figs for a unique twist.
• Garnish with a sprinkle of toasted sesame seeds for added texture and flavor.

Serving advice

Serve the Moroccan-style Murgh Malai hot, accompanied by a side of couscous or basmati rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the chicken pieces on a platter and drizzle the creamy sauce over the top. Sprinkle with slivered almonds and dried apricots for an elegant touch. Serve with a side of couscous or rice and garnish with fresh cilantro leaves.