Murgh Masala

Name: Murgh Masala
Cuisine: India
Ingredients: 1.5 kg (3 lb 5 oz) skinless chicken thighs or chicken pieces; 1.5 kg (3 lb 5 oz) skinless chicken thighs or chicken pieces; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1½ teaspoons garam masala; ¼ teaspoon ground turmeric; 2 onions, finely chopped; 4 garlic cloves, roughly chopped; 5 cm (2 inch) piece of ginger, roughly chopped; 2 very ripe tomatoes, chopped; 8 cardamom pods; 5 cloves; 3 tablespoons oil or ghee; 3 tablespoons oil or ghee; 170 ml (⅔ cup) thick plain yoghurt; 10 curry leaves; 5 cm (2 inch) cinnamon stick

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a mild dish which originated in Northern India. Because of its subtle flavour, it is suitable for serving at any meal. a combination of tomatoes, ginger and spices gives flavouring, and the yoghurt enriches the sauce.

Ingredients

1.5 kg (3 lb 5 oz) skinless chicken thighs or chicken pieces

Asia
India
Main course
Stew
Gluten-free

Method

Trim off any excess fat or skin from the chicken. Mix the cumin, coriander, garam masala and turmeric together and rub it into the chicken.

Put half the onion with the garlic, ginger and chopped tomato in a food processor and blend to a smooth paste. If you don’t have a blender, finely chop the ingredients and mix them together.

Heat the oil or ghee in a karhai or casserole over