How would a restaurant menu describe Indian Chicken Curry – Murg Masala? As a succulent and spicy chicken legs cooked in onion, tomatoes and almond gravy. We would describe it as absolutely delicious and gorgeous. Everybody loves a good curry and if you want to impress your family and friends then this is the recipe. Don’t be put off by the number of ingredients, once you have purchased them, you can create hundreds of other recipes. Served on a bed of freshly cooked piping hot rice for a simple but highly delightful dish. I have also served it with Naan Bread, Aloo Gobi and Chana Dal. This is a gorgeous main meal for four to six people every time.

Indian Chicken Curry – Murg Masala

Everybody loves a chicken curry and this one is easy to prep, simple to cook and divine to eat.

4.95 from 78 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Chicken, Curry, Herbs, Spice, Vegetables

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 534kcal

Ingredients

2 medium onions finely chopped
4 cloves garlic finely chopped
1 inch ginger finely chopped piece
2 tbsp water
2 tsp ground cumin
2 tsp ground coriander seed
2 tsp Salt
1 tsp cayenne pepper or to taste
1/2 tsp ground turmeric
4 tbsp vegetable oil
2 inch cinnamon stick piece
3 lbs Chicken Breasts
1 large lemon juice only
1 cup chicken broth stock
6 whole black peppercorns
cilantro for garnish

Instructions

Combine all the ingredients for the masala in an electric blender and process until a moist paste is formed.
2 medium onions, 4 cloves garlic, 1 inch ginger, 2 tbsp water, 2 tsp ground cumin, 2 tsp ground coriander seed, 2 tsp Salt, 1 tsp cayenne pepper, 1/2 tsp ground turmeric
Heat the oil in a large skillet over moderate heat and add the masala and cinnamon stick.
4 tbsp vegetable oil, 2 inch cinnamon stick
Cook, stirring frequently, for 6 to 8 minutes.
Add the chicken pieces and stir until they are coated.
3 lbs Chicken Breasts
Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
1 large lemon, 1 cup chicken broth, 6 whole black peppercorns
Reduce the heat and simmer covered for 15 minutes.
Remove the lid and let the sauce reduce for about 5 minutes.
Remove and discard the cinnamon stick before serving.
Serve with rice, garnished with chopped cilantro.
cilantro