New Mexican Murgh Malai

Ingredients

While the original Murgh Malai is known for its mild and creamy flavors, our New Mexican adaptation adds a kick of spice and incorporates local ingredients such as green chilies and cilantro. The dish is transformed into a vibrant and flavorful chicken recipe that pays homage to both Indian and New Mexican cuisines. We alse have the original recipe for Murgh malai, so you can check it out.

• 500 grams (1.1 lbs) boneless chicken, cut into cubes 500 grams (1.1 lbs) boneless chicken, cut into cubes
• 1 cup (240 ml) sour cream 1 cup (240 ml) sour cream
• 2 tablespoons New Mexican chili powder 2 tablespoons New Mexican chili powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 green chilies, seeded and finely chopped 2 green chilies, seeded and finely chopped
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1/2 cup (120 ml) heavy cream 1/2 cup (120 ml) heavy cream
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sour cream, New Mexican chili powder, cumin, coriander, and smoked paprika. Mix well to form a marinade.
2. 2.
   Add the chicken cubes to the marinade and coat them evenly. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and green chilies. Sauté until the onion becomes translucent and the mixture is fragrant.
4. 4.
   Add the marinated chicken to the skillet and cook until it is browned on all sides.
5. 5.
   Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15 minutes, or until the chicken is cooked through.
6. 6.
   Stir in the heavy cream and season with salt to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot with rice or tortillas.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized cubes to ensure even cooking.
• New Mexican chili powder — Adjust the amount according to your desired level of spiciness.
• Green chilies — Remove the seeds for a milder heat or leave them in for a spicier dish.
• Sour cream — Use full-fat sour cream for a creamier texture.

Tips & Tricks

• For a smokier flavor, you can use roasted New Mexican chili powder.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the dish during the last few minutes of cooking.
• Serve the Murgh Malai with warm tortillas for a New Mexican twist on traditional Indian naan bread.

Serving advice

Serve the New Mexican Murgh Malai hot with steamed rice or warm tortillas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the chicken cubes on a platter and drizzle the creamy sauce over the top. Sprinkle with chopped cilantro for an attractive presentation.