When I decided to make Murgh Masala (Chicken Masala) I was pretty excited but also kinda nervous as I was cooking for the family which meant I was cooking for Dad who fancies himself as a bit of critique when it comes to non vegetarian dishes. Regardless I got to cooking, and to make a long story short, Dad essentially compared my dish to my Mum’s cooking so yeah I was pretty happy to say the least!!!
So yes, do try it out. Let me know how it goes. It’s a nice creamy masala but without the calories as I use yoghurt instead of cream so you can sneak in the extra chappati or two into your plate. Check it out y’all!
Serves 4-6
What we need:
1 whole chicken, pre portioned and skinned in DCW Casing
1 black cardamom
6 whole pepper corns
1 1/2 onions, finely chopped
4 garlic cloves, peeled and chopped
2 tbsp ginger, grated
3 tsp salt
1 tsp garam masala
1 tsp haldi
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tin plum tomatoes
4 potatoes, peeled and cut into 4 (optional)
3 tbsp yoghurt
handful fresh coriander, chopped
4 tbsp olive oil
How we do:
- Heat the oil in a non stick pot on medium-high heat. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
- Stir constantly for 5-7 minutes. Once they turn a slight golden colour, add the garlic and mix well. Now add the ginger and mix again.
- Now add all of the dry spices and mix. Add the plum tomatoes at this point and mash well.
- When the oil separtes from the masala, add the chicken pieces to the masala and stir on high heat for 10 minutes.
- Within 10 minutes, you will see water forming in the pot. Then add the lid and stir every 2 minutes until the water reduces.
- Add the peeled potatoes at this point (optional).
- Add 1 cup of water and cook on low-medium heat for 30 minutes with the lid on, checking and stirring it every 5 minutes.
- After half an hour, the meat should be soft and tender. At this point add the yoghurt and let it cook for 2 minutes. Turn the heat off. Add the fresh coriander and 1/4 tsp garam masala.
- Put the lid back on and leave it for 10 minutes
- BALLE BALLE! You’re done! Best served with hot chappatis or basmati rice.