Murgh Masala

Originating in Northern India, this is a mild style chicken curry which is flavoured with a blend of spices, ginger, garlic and tomato.

Murgh Masala - 'The Food of India' by Murdoch Books

Serves 4

1.5kg skinless chicken theighs or chicken pieces

2 teaspoons ground cummin

2 teaspoons ground coriander

1 1/2 teaspoons garam masala (indian spice blend available from indian supermarkets)

1/4 teaspoon ground tumeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger

2 very ripe tomatoes, chopped

3 tablespoons of oil or ghee

5 cloves

8 cardamon pods

5cm cinnamon stick

10 curry leaves

170 ml thick plain yogurt

Salt, to season

Trim off any excess fat or skin from chicken. Mix cummin, coriander, garam masala and tumeric together and rub into chicken.

Put half the onion with the garlic, ginger and chopped tomato into a food processor and blend to a smooth paste. Alternatively finely chop all ingredients and mix together.

Heat oil or ghee in a heavy based saucepan or casserole over low heat, add the remaining onion, the cloves, cardamon, cinnamon ad curry leaves and fry until the onion is golden. Add the tomato and onion paste, stir for 5 mins. Season with salt, to taste. Add spiced chicken, stir in yogurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 mins or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for a couple of minutes with the lid off. Season with salt to taste.

Serve with steamed rice and/or indian bread such as naan, roti or paratha.

Photo from 'The Food of India' by Murdoc Books