Malai Murgh is a luxurious Indian dish featuring tender chicken simmered in a thick, velvety milk-based sauce. The recipe layers the creamy chicken mixture with sweet fried raisins, crunchy almonds, and caramelized onions for a delightful contrast in textures and flavors. It is a perfect centerpiece for festive dinners or special family gatherings, offering a comforting yet elegant taste profile. The subtle heat from chili powder balances the sweetness of the cream and raisins, creating a harmonious blend that is both rich and satisfying. This baked variation ensures the flavors meld beautifully while keeping the chicken moist and succulent.
Malai Murgh
Description
Malai Murgh is a luxurious Indian dish featuring tender chicken simmered in a thick, velvety milk-based sauce. The recipe layers the creamy chicken mixture with sweet fried raisins, crunchy almonds, and caramelized onions for a delightful contrast in textures and flavors. It is a perfect centerpiece for festive dinners or special family gatherings, offering a comforting yet elegant taste profile. The subtle heat from chili powder balances the sweetness of the cream and raisins, creating a harmonious blend that is both rich and satisfying. This baked variation ensures the flavors meld beautifully while keeping the chicken moist and succulent.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Heat butter in a large skillet over medium heat and gently fry the blanched almonds and raisins until golden. Transfer to a plate and set aside.
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In the same skillet, fry the finely sliced onions in butter until tender and translucent, but not browned. Remove from heat and set aside.
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Place the chicken in a heavy saucepan with the milk. Simmer gently until the chicken is fully cooked through.
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Remove the chicken from the milk, allow it to cool slightly, then shred or cut the meat into bite-sized pieces. Set aside.
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Return the milk to the heat. Add sugar, salt, and chili powder. Bring to a boil and cook rapidly, stirring occasionally, until the liquid reduces to 2 1/2 cups.
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Remove the reduced milk mixture from the heat and let it cool slightly to prevent curdling.
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In a bowl, beat the egg yolks with the cream. Gradually whisk this mixture into the warm milk.
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Fold the prepared chicken pieces into the creamy milk mixture gently but thoroughly. Check and adjust seasoning if needed.
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In a large baking dish, spread half of the chicken mixture on the bottom.
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Sprinkle half of the fried almonds, raisins, and onions over the chicken layer.
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Top with the remaining chicken mixture, followed by the rest of the almonds, raisins, and onions.
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Cover the dish tightly with foil. Bake for 30 minutes, or until the dish is set and bubbling at the edges.
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Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 68.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 2.9g12%
- Sugars 7.2g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
Substitutions: If you prefer a richer flavor, you can substitute heavy cream for milk in the reduction step. For a spicier kick, increase the chili powder or add a pinch of garam masala.
Tip: Ensure the milk mixture has cooled slightly before adding the egg yolks and cream to prevent them from scrambling.
Ingredient Note: The original ingredient list in the source was incomplete. This recipe assumes standard quantities for Malai Murgh: 2 oz almonds, 2 oz raisins, 1 whole chicken, 5 cups milk, 1 oz sugar, 1 tsp chili powder, 5 egg yolks, 1/4 pt cream, and butter for frying.
