Vegan Murgh Malai

Ingredients

The key difference in this vegan adaptation of Murgh Malai lies in the substitution of chicken with plant-based protein alternatives. Instead of dairy cream, we use a combination of coconut milk and cashew cream to achieve the same luscious texture and richness. We alse have the original recipe for Murgh malai, so you can check it out.

• 2 cups (470ml) plant-based chicken substitute 2 cups (470ml) plant-based chicken substitute
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) cashew cream 1/2 cup (120ml) cashew cream
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute.
3. 3.
   In a small bowl, mix together the ground turmeric, coriander, cumin, garam masala, and chili powder.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring continuously.
5. 5.
   Add the plant-based chicken substitute to the pan and cook until lightly browned.
6. 6.
   Pour in the coconut milk and cashew cream. Stir well to combine.
7. 7.
   Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plant-based chicken substitute — Ensure the substitute is fully cooked before adding it to the dish to achieve the desired texture.
• Cashew cream — Soak cashews in water for a few hours before blending them into a smooth cream.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped green chilies.
• Adjust the consistency of the dish by adding more coconut milk or cashew cream if desired.
• Serve with steamed basmati rice or naan bread for a complete meal.
• To enhance the flavor, marinate the plant-based chicken substitute in a mixture of lemon juice, garlic, and spices for 30 minutes before cooking.
• Experiment with different plant-based protein alternatives such as tofu or seitan for variety.

Serving advice

Serve the Vegan Murgh Malai hot, garnished with fresh cilantro. Accompany it with fragrant basmati rice or warm naan bread for a satisfying meal.

Presentation advice

For an appealing presentation, place the Vegan Murgh Malai in a shallow bowl, drizzle a swirl of coconut milk on top, and sprinkle some chopped cilantro as a finishing touch.