About the Recipe
This is a chicken and onion based curry that is absolutely delicious. The best thing about desi murgh is that it tastes wonderful on the second and third days. If there is any remaining
Ingredients
4 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
50g 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
25g Coriander, chopped
Preparation
Heat the Oil in a large pan
Add the Onions and cook until dark golden brown, about 20 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 in15g of the chopped Coriander leaves
Serve with Rice garnished with the remaining chopped Coriander leaves