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
- 2 medium onions finely chopped
- 4 cloves garlic finely chopped
- 1 inch ginger finely chopped piece, 2.5 cm
- 2 tbsp water 30 ml
- 2 tsp ground cumin 10 ml
- 2 tsp ground coriander seed 10 ml
- 2 tsp Salt 10 ml
- 1 tsp cayenne pepper or to taste, 5 ml
- 1/2 tsp ground turmeric 2 ml
- 4 tbsp vegetable or peanut oil 60 ml
- 2 inch cinnamon stick 5 cm, piece
- 3 lbs Chicken Breasts 900-1350 g
- 1 large lemon juice only
- 1 cup chicken broth 250 ml
- 6 whole black peppercorns
- cilantro for garnish
- Combine all the ingredients for the masala in an electric blender and process until a moist paste is formed.
- Heat the oil in a large skillet over moderate heat and add the masala and cinnamon stick.
- Cook, stirring frequently, for 6 to 8 minutes.
- Add the chicken pieces and stir until they are coated.
- Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
- 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.
- The chicken breasts should be skinless and boneless and quartered.
- You can use water instead of chicken broth but it won't have the impact.