Murgh - Chicken Curry

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Skinned chicken - cut into servings
1 teaspoon	5ml	Garam masala
3 teaspoons	15ml	Salt
1 cup	62g / 2.2oz	Fine chopped tomato
1/4 cup	59ml	Vegetable oil
1/2 cup	118ml	Water
1 1/2 cups	93g / 3.3oz	Finely chopped onion
1 1/2 teaspoons	7.5ml	Chopped fresh ginger
1 teaspoon	5ml	Finely chopped garlic
1 teaspoon	5ml	Vinegar
1		Dried chili - (optional)

Recipe Instructions

Heat oil over high heat. Add onions fry till golden brown. Take care not to burn. Add garlic, ginger and tomatoes. Fry till a smooth paste. Add chicken and water, bring to a boil, add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid burning and coat evenly. After chicken is done, add vinegar and cook for another 5 minutes on a very slow fire. Sprinkle Garam Masala and serve.

Source:
Somesh Rao

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.