Murgh Masala

Ingredients

• 400 gram Chicken breast ((About 14oz) Chicken breast or thigh )
• 2-3 Shallots (Or brown onions, finely chopped)
• 1 tbsp Garlic paste (Or finely grated garlic)
• 1 tbsp Ginger paste (Or ginely grated ginger)
• 2-3 Tomatoes (Finely chopped)
• 1 tbsp Tomato puree
• 3 tbsp Plain yoghurt
• handful Coriander
• 2 tbsp Oil
• 2 tbsp Ghee
• 1/2 tsp Salt (Or salt to taste)
• 1 1/2 cup water (add more water if needed)
• 1 tbsp Yoghurt
• 1/2 tsp Salt
• 1 tsp Garam masala
• 1/2 tsp Turmeric
• 1 tsp Chilli powder (Or paprika powder)
• 4-5 pods Cardamom
• 1 stick Cinnamon
• 2 Bay leaves
• 1 1/2 tbsp Garam masala
• 1/2 tsp Cumin powder
• 1/2 tsp Turmeric powder

Instructions

1. 1

   First cut the chicken into medium dices. Marinate the chicken pieces with yoghurt, garam masala, turmeric, and salt to taste. Mix it well and set it aside for 15 minutes.

2. 2

   In a heavy bottom pot, heat the ghee and oil over medium heat. Saute the bay leaves, cardamom and cinnamon for few seconds.

3. 3

   Add the chopped onions and cook until translucent. Next, add the garlic and ginger paste. Continue to stir until the onions are slightly brown, then add the chopped tomatoes.

4. 4

   Once the tomatoes are reduced and soft, add the chilli powder, garam masala, cumin powder, and turmeric. Stir it well for a few seconds.

5. 5

   Place the marinated chicken in the pan, stir it well for 2-3 minutes.

6. 6

   Next, add the yoghurt, season with salt, and pour the water in.

7. 7

   Bring it to simmer, close the lid and cook with low-medium heat for 15-20 minutes or until the chicken is tender.

8. 8

   Turn off the heat and stir in chopped coriander.

9. 9

   Serve with plain basmati rice, chapati or naan.