murgh masala

This recipe gives you a delicious Murgh Masala, or spicy chicken curry dish. The sauce, based on onions, coconut, yoghurt and a mix of fragrant spices is super tasty. Make it as hot as you like.

Murgh Masala

chicken breast, diced

tbsp Ghee (or vegetable oil)

turmeric

tsp cumin seeds

tsp green cardamon powder

tsp garam masala

bay leaf

salt

tsp red chilli powder

baby tomatoes (halved)

cashew

lemon juice

tsp minced ginger (pureed ginger)

tsp minced garlic (pureed garlic)

tomato puree

Handfull of fresh coriander leaf

tbsp dessicated coconut

tin of full fat coconut milk

tbsp natural yoghurt

Red Chilli, sliced

Prepare your ingredients beforehand.

Heat the ghee in a wok. Then add...

Heat the ghee in a wok. Then add the turmeric, cumin seeds, cardamom powder, garam masala and the bay leaf. Stir well and cook for about 2 minutes on medium heat until fragrant.

Then add the chopped onion and saute for...

Then add the chopped onion and saute for a further 3-4 minutes. Then add the salt, stir well, cover the wok and cook the onions on low heat for a further 8-10 minutes. If you need more liquid then add a splash of water.

Remove the bay leaf, then add the minced...

Remove the bay leaf, then add the minced garlic and ginger and the chilli powder. Then add the chicken breast, the coconut cream, the yoghurt, the tomato puree, the baby tomatoes, the cashew nut paste, the lemon juice, the desiccated coconut and mix well.

Now bring to a simmer and cook on...

Now bring to a simmer and cook on low heat for about 20 minutes, stirring occasionally.

Finally taste the sauce to see if you...

Finally taste the sauce to see if you require further seasoning like salt or more chilli to adjust the spiciness. Chop some fresh coriander and add to the sauce before serving.

Delicious Murgh Masala recipe made with chicken breast, tomatoes, yoghurt, and aromatic classic Indian spices. A simple mild Indian chicken curry, packed with flavour. Serve with basmati rice, plain naan or chapati and create a wholesome family dinner.

Chicken breast ((About 14 ounces) Chicken breast

2-3 Shallots (Or brown onions, finely chopped)

tbsp Garlic paste (Or finely grated garlic)

tbsp Ginger paste (Or ginely grated ginger)

2-3 Tomatoes (Finely chopped)

tbsp Tomato puree

tbsp Plain yoghurt

Coriander

tbsp Oil

tbsp Ghee

(Or salt

water

tbsp Yoghurt

Salt

tsp Garam masala

½ tsp Turmeric

Chilli powder (Or paprika powder)

Cardamom

Cinnamon

Bay leaves

1½ tbsp Garam masala

Cumin powder

Turmeric powder

First cut the chicken into medium dices. Marinate the chicken pieces with  yoghurt, garam masala, turmeric, and salt to taste. Mix it well and set it aside for 15 minutes.

In a heavy bottom pot, heat the ghee and oil over medium heat. Saute the bay leaves, cardamom and cinnamon for few seconds.

Add the chopped onions and cook until translucent. Next, add the garlic and ginger paste. Continue to stir until the onions are slightly brown, then add the chopped tomatoes.

Once the tomatoes are reduced and soft, add the chilli powder, garam masala, cumin powder, and turmeric. Stir it well for a few seconds.

Place the marinated chicken in the pan, stir it well for 2-3 minutes.

Next, add the yoghurt, season with salt, and pour the water in.

Bring it to simmer, close the lid and cook with low-medium heat for 15-20 minutes or until the chicken is tender.

Turn off the heat and stir in chopped coriander.

Serve with plain basmati rice, chapati or naan.

Top 2 murgh masala recipes from across the web

The most viewed murgh masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Murgh Masala

Murgh Masala

Top 2 murgh masala recipes from across the web

The most viewed murgh masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Murgh Masala

Murgh Masala

The most viewed murgh masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine