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Murgh Masala

Murgh Masala 
  • 4 People
  • 60 min.
  • intermediate 
There’s a big chance that this creamy Murgh Masala will become a new favourite once you’ve tried it! With the addition of Rajah Hot Curry Powder and Rajah Mild & Spicy Curry Powder, you can expect a fragrant chicken curry. Garnish with fresh coriander and serve with naan. 
Ingredients

Marinade

  • 5 ml (1 teaspoon) Rajah Flavourful & Mild
  • 10 ml (2 teaspoons) Rajah Hot Curry Powder
  • 2,5 ml (½ teaspoon) freshly Cracked Black Pepper
  • 5 ml (1 teaspoon) salt
  • 125 ml (½ cup) plain yoghurt
  • 30 ml (2 tablespoons) tomato paste
  • 5 ml (1 teaspoon) crushed garlic

Curry

  • 60 ml (½) onion chopped
  • 1 chilli slit
  • 5 ml jeera seeds
  • 500 g chicken breasts /boneless thighs
  • 5 ml (1 heaped teaspoon) cumin/jeera powder
  • 125 ml (½ cup) fresh cream
  • ½ bunch dhania/coriander
  • 45 ml (3 tablespoons) ghee
  • 5 ml (1 teaspoon) Rajah Flavourful & Mild
  • 10 ml (2 teaspoons) Rajah Hot Curry Powder
  • 5 ml (1 teaspoon) dhania/coriander powder
  • 2,5 ml (½ teaspoon) turmeric powder
  • 2,5 ml (½ teaspoon) freshly Cracked Black Pepper
  • 5 ml (1 teaspoon) salt
Cooking Method

  1. Marinate your chicken in all your spices, yogurt, tomato paste and crushed garlic. Leave to marinate for a few hours.

  2. In a flat pot on medium high heat add in your onions, slit chilli and jeera/cumin seeds. Once the onion turns translucent add in your marinated chicken. Cook chicken with lid on until it is halfway cooked, at this stage add in your fresh cream and half the amount of dhania/coriander.

  3. Cook for a few more minutes on a reduced heat with the lid removed Garnish with remaining dhania/coriander.

  4. Serve immediately with naan.

  • Nut Free
  • Dairy Free
  • Gluten Free

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