Thursday, July 29, 2010

Murgh Masala

1- 3 pound (1 1/2 kg) fryer, skinned and cut into eight pieces

Masala Sauce
1 large onion, coarsely chopped
1 tbsp. garlic/ginger paste or 3 cloves garlic, mashed
1 piece fresh ginger size of walnut minced
2 tbsp. ground coriander
2 tbsp. cumin seeds
2 tbsp. powdered turmeric
1/4 tbs. red chili powder
6 cloves
3 whole cardamom pods
2 sticks of cinnamon
4 tbsp. (60 grams) butter (1/2 stick)
4 large ripe tomatoes, coarsely chopped
Salt to taste
1. Prepare chicken and set aside. In a blender or food processor pulverize the dry masala. Rub the masala well into the chicken parts.

2. In a wok or heavy skillet, heat the butter and brown the chicken on both sides. This should take about 10 minutes. Add the tomatoes, cover and simmer until chicken is tender and the sauce has thickened, about 10 minutes. Do not add water unless the chicken threatens to scorch. Salt the dish lightly before serving.

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