Chicken with stir-fried spices

Name: Chicken with stir-fried spices
Yield: Serves 4
Cuisine: India
Ingredients: a vegetable curry, Plain Boiled Rice and warm Indian bread, to serve; 30 ml/2 tbsp chopped fresh coriander (cilantro); 3-4 whole fresh green chillies; 5 ml/1 tsp garam masala; 150 g/5 oz canned chopped tomatoes, with their juice; 2.5 ml/½ tsp ground turmeric; 2.5-5 ml/½-1 tsp chilli powder; 45 ml/3 tbsp sunflower or light olive oil; 6 large garlic cloves; 15 g/½ oz fresh root ginger, roughly chopped; 1 large onion, roughly chopped; 5 ml/1 tsp salt, or to taste; juice of 1 lime; 675 g/1½ lb boned chicken thighs or breasts, skinned and cut into 5cm/1in cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Bhoja Murgi is north-east India’s equivalent of chicken bhuna. Like many of the region’s recipes, it uses fewer spices and the flavouring comes from stir-frying the onion, ginger and garlic purée for a prolonged period, which lends a delicious toasted aroma.

Ingredients

675 g/1½ lb boned chicken thighs or breasts, skinned and cut into 5cm/1in cubes
juice of

Asia
India
Northeast India
Main course
Spicy

Method

Put the chicken in a large mixing bowl and sprinkle with the lime juice and salt. Stir to coat the chicken, then cover and set aside for 15-20 minutes.
Purée the onion, ginger and garlic in a blender or food processor. Alternatively, use a large knife to very finely chop the ingredients, then scrape and crush to form a paste.
Heat the