Murgh Malai - Russian Style

Ingredients

While the original Indian Murgh Malai is traditionally prepared with a blend of Indian spices and yogurt, this Russian adaptation incorporates a creamy base made with sour cream and a touch of dill. The spices are adjusted to suit the Russian palate, resulting in a milder yet flavorful curry. We alse have the original recipe for Murgh malai, so you can check it out.

• 500 grams (1.1 lb) boneless chicken, cut into bite-sized pieces 500 grams (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240 ml) sour cream 1 cup (240 ml) sour cream
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, paprika, dried dill, salt, and black pepper. Sprinkle this spice mixture over the chicken and stir well to coat.
4. 4.
   Reduce the heat to low and add the sour cream and chicken broth to the skillet. Stir until the sauce is well combined and the chicken is fully coated.
5. 5.
   Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
6. 6.
   Garnish with fresh dill before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before serving. Cut the chicken into uniform bite-sized pieces for even cooking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the Murgh Malai with steamed rice or warm crusty bread to soak up the creamy sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Murgh Malai over a bed of steamed rice or with a side of warm naan bread. Garnish with fresh dill for an added touch of freshness.

Presentation advice

Transfer the Murgh Malai to a serving dish and sprinkle some additional dried dill on top for an attractive presentation. Serve with a side of fresh cucumber slices or a simple green salad to add color to the plate.