Chicken (Murgh) Masala – Recipe 2
If a simple, satisfying Indian curry is what you want, look no further than murgh masala. This dish is easy to make with ingredients found in most kitchens.
1 Onion chopped
Garlic 3-6 cloves crushed
Ginger root 1 inch peeled, sliced thin
1/4 cup oil
1 Tbsp Coriander ground
2 tsp Cumin ground
1 tsp Turmeric
1 tsp Fennel seed ground or whole
1/4 tsp Cayenne pepper
1 cup Tomatoes chopped or crushed
1/2 cup water
2 1/2 lb. Chicken thighs – boneless, skinless, cut in bite-sized pieces
Salt and pepper to taste
1/2 cup Yogurt
1/2 bunch Cilantro (fresh coriander) chopped
1-2 Tbsp Lemon juice
Garam masala to taste
Basic Steps: Puree – – Saute – – Simmer
1. Puree the onion, garlic and ginger in a food processor or blender until smooth.
2. Heat the oil in a large pot over medium flame. Add spices and toast in the oil briefly to make fragrant, 10-15 seconds. Do not burn. Quickly add the onion puree and saut¨¦, stirring frequently, for 5-8 minutes.
3. Add tomatoes and simmer to cook down somewhat.
Add the water and chicken, salt and pepper.
Lower heat and simmer, covered, until the chicken is cooked through and tender, at least 30 minutes, but for as much as 1 1/2 hours to really develop the flavor.
Add more water as needed.
4. Remove from heat and stir in the yogurt, cilantro, the lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.
* Add more or less of the spices as you like. If in doubt use more than the amount listed above for bolder flavors. Adjust the heat of the dish by adding more or less cayenne pepper.
* Use cream instead of the yogurt if you like.
* Chicken thighs work best in this dish, but you can substitute chicken breasts if you like. Or use a whole chicken cut into serving pieces. Brown the pieces in oil first before adding to the simmering sauce.
* Stir in some toasted cashews or almonds at the end for a nice crunch. Yield: 4-6 portions