Puerto Rican Murgh Malai

Ingredients

While the original Indian Murgh Malai is traditionally prepared with a blend of Indian spices and yogurt, our Puerto Rican adaptation incorporates the flavors of the Caribbean by using coconut milk and local spices. This gives the dish a unique twist, making it rich, creamy, and bursting with tropical flavors. 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) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, paprika, dried oregano, salt, and black pepper.
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let the chicken simmer for about 20 minutes, or until cooked through and tender.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothes.
• Fresh cilantro — Add the cilantro just before serving to retain its fresh flavor and vibrant color.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper.
• Serve the Puerto Rican Murgh Malai with steamed rice or warm tortillas for a complete meal.
• If you prefer a thicker sauce, simmer the dish uncovered for a few extra minutes.
• Customize the dish by adding vegetables like bell peppers or peas.
• Leftovers can be refrigerated and enjoyed the next day for an even more flavorful meal.

Serving advice

Serve the Puerto Rican Murgh Malai hot, garnished with fresh cilantro. Accompany it with steamed rice or warm tortillas for a satisfying and comforting meal.

Presentation advice

To enhance the presentation, sprinkle some paprika or dried oregano on top of the dish before serving. Serve it in a colorful bowl or on a decorative plate to make it visually appealing.