Desi Murgh - Chicken Curry

Serves 4



6 Tbsp Sunflower oil

4 large Onions, peeled and sliced thinly

2 Tsp Garlic Paste

2 Tsp Ginger Paste

6 Tomatoes, skinned, seeded and chopped finely

50 g Plain Greek Yoghurt

1 tsp Chilli Powder

1 Tsp Turmeric

1 Tsp Cumin Seeds

2 Tsp Ground Coriander

5 large Black Cardamom Pods, one end cut

8 Cloves

2 bay Leaves

Salt to taste

4 skinless Chicken breasts, cut into 12 pieces

6 Tbsp Coriander leaves, chopped


How to cook


Heat the Oil in a large pan

Add the Onions and cook until dark golden brown, about 40 minutes over a medium heat

Remove the Onions with a slotted spoon

Allow to cool, then grind firmly in a food processor

Set aside

Add the Garlic and Ginger Paste to the remaining hot oil in the pan and stir for 1-2 minutes

Add the Tomatoes and stir well

Stir in the Yoghurt and cook for 5-6 minutes

Add the browned onion paste and stir to mix well

Then add all of the spices, the Bay Leaves and Salt to taste. Cook stirring continuously until the oil separates out. About 3-4 minutes

Put the Chicken pieces in the pan and spoon over the mixture. Turn for around 3-4 minutes

Add 400 ml water

Put a lid on the pan and simmer on a low heat, stirring occasionally for 40-50 minutes until the chicken is cooked through. Add more water if needed

Remove the lid and continue cooking for a further 10 minutes or until the oil starts to split

Remove Bay Leaves and Cardamom Pods

Stir in 5 Tbsp of the chopped Coriander leaves 

Serve with Rice garnished with the remaining chopped Coriander leaves