Sichuan-style Murgh Malai

Ingredients

While the original Murgh Malai is known for its mild and creamy flavors, the Sichuan-style adaptation adds a fiery kick with the use of Sichuan spices. The creamy sauce is infused with Sichuan peppercorns, chili peppers, and other traditional Sichuan ingredients, giving the dish a unique and exciting twist. 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 ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
• 2 dried red chili peppers, crushed 2 dried red chili peppers, crushed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 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): 28g, 15g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic, grated ginger, Sichuan peppercorns, and crushed dried red chili peppers to the pan. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the ground cumin, ground coriander, and turmeric powder. Sprinkle this spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the heavy cream and soy sauce. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the chicken simmer in the creamy sauce for about 10 minutes, or until the chicken is cooked through and tender.
7. 7.
   Stir in the dissolved cornstarch mixture to thicken the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to release their aromatic flavors.
• Dried red chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra spicy kick, add more crushed dried red chili peppers.
• Serve the Sichuan-style Murgh Malai with steamed rice or noodles to balance the flavors.
• Adjust the thickness of the sauce by adding more or less cornstarch mixture.
• Marinate the chicken in a mixture of soy sauce and ginger for added flavor.
• Garnish with chopped green onions for a fresh and vibrant touch.

Serving advice

Serve the Sichuan-style Murgh Malai hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles to enjoy the creamy and spicy flavors.

Presentation advice

Present the Sichuan-style Murgh Malai in a deep bowl, allowing the vibrant orange sauce to stand out. Garnish with a sprig of fresh cilantro for an appealing touch.