Chicken curry

Murgh masala

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's India

By Keith Floyd

Published 2001

  • About

This is a terribly simple curry, much favoured by the Parsi community. For curry addicts in a hurry it is not only authentic, but quite quick. You can, of course, use mutton or lamb if you prefer.


  • vegetable oil or ghee
  • 2 red onions, finely sliced
  • 4 or 5 red tomatoes, coarsely chopped
  • 1</


  1. Mix all the masala ingredients together in a bowl without any liquid.
  2. Heat the oil or ghee and sauté the onions until they are golden brown.
  3. Stir in the tomatoes and cook gently until you have a rich onion and tomato gravy. Add the masala and stir well.
  4. Stir in the chicken and cook gently until any liquid that comes from the meat is absorbed