Peruvian-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is traditionally prepared with Indian spices and flavors, this Peruvian adaptation incorporates Peruvian spices and ingredients to give it a distinct twist. The use of Peruvian yellow chili pepper, aji amarillo, adds a subtle heat and vibrant color to the dish, while the addition of Peruvian potatoes and corn brings a touch of authenticity to the Peruvian-style Murgh Malai. 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon aji amarillo paste (Peruvian yellow chili pepper paste) 1 teaspoon aji amarillo paste (Peruvian yellow chili pepper paste)
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 Peruvian potatoes, peeled and diced 2 Peruvian potatoes, peeled and diced
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, ground cumin, ground turmeric, and aji amarillo paste to the pan. Cook for 1-2 minutes, stirring constantly to release the flavors.
3. 3.
   Add the chicken pieces to the pan and cook until browned on all sides.
4. 4.
   Pour in the chicken broth and coconut milk. Stir well to combine.
5. 5.
   Add the diced Peruvian potatoes and frozen corn kernels to the pan. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Peruvian potatoes — Make sure to dice the potatoes into small, bite-sized pieces to ensure they cook evenly and become tender.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier dish or reduce the amount for a milder flavor.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked sauce before adding the chicken and vegetables back to the pan.
• Serve the Peruvian-style Murgh Malai with steamed rice or quinoa for a complete meal.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili powder.

Serving advice

Serve the Peruvian-style Murgh Malai hot, garnished with fresh cilantro. Accompany it with steamed rice or quinoa for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the dish before serving. Serve it in colorful Peruvian pottery or on a vibrant plate to showcase the fusion of Indian and Peruvian flavors.