Spanish-style Murgh Malai

Ingredients

While the original Murgh Malai is traditionally prepared with Indian spices and flavors, this Spanish adaptation incorporates the vibrant and bold flavors of Spanish cuisine. The spices are replaced with a combination of paprika, saffron, and garlic, giving the dish a distinct Spanish flair. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 5g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they turn golden brown.
3. 3.
   Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the paprika, saffron threads, salt, and pepper. Sprinkle this mixture over the chicken and stir well to coat.
5. 5.
   Pour the heavy cream into the skillet and bring it to a simmer. Reduce the heat to low and let the chicken cook in the creamy sauce for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the Spanish-style Murgh Malai with crusty bread or rice to soak up the creamy sauce.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt.

Serving advice

Serve the Spanish-style Murgh Malai as a main course with a side of rice or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on a platter and drizzle the creamy sauce over them. Sprinkle some paprika and saffron threads on top for an extra touch of elegance.