Indian Chicken Curry - Murg Masala

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

Prep Time 10

Cook Time 40

Total Time 50

Servings people

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 seeds, 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

Note: