Murgh Masala

(Indian chicken masala curry)

Yield: 4-6 portions

INGREDIENTS	PREP	AMOUNT
Onion	chopped	1 each
Garlic	crushed	3-6 cloves
Gingerroot	peeled, sliced thin	1" piece

Oil		1/4 cup
Coriander	ground	1 Tbsp
Cumin	ground	2 tsp
Turmeric		1 tsp
Fennel seed	ground or whole	1 tsp
Cayenne pepper		1/4 tsp

Tomatoes	chopped or crushed	1 cup
Water		1/2 cup
Chicken thighs	boneless, skinless, cut in bite-sized pieces	2 1/2 lbs
Salt and pepper		to taste

Yogurt		1/2 cup
Cilantro	chopped	1/2 bunch
Lemon juice		1-2 Tbsp
Garam masala		to taste

Basic Steps: Puree → Sauté → Simmer

Puree the onion, garlic and ginger in a food processor or blender until smooth.
Heat the oil in a large pot over medium flame. Add spices and toast in the oil briefly to make fragrant, 10-15 seconds. Do not burn. Quickly add the onion puree and sauté, stirring frequently, for 5-8 minutes.
Add tomatoes and simmer to cook down somewhat. Add the water and chicken, salt and pepper. Lower heat and simmer, covered, until the chicken is cooked through and tender, at least 30 minutes, but for as much as 1 1/2 hours to really develop the flavor. Add more water as needed.
Remove from heat and stir in the yogurt, cilantro, the lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.

Add more or less of the spices as you like. I like to use more than the amount listed above for bolder flavors. Adjust the heat of the dish by adding more or less cayenne pepper.
Use cream instead of the yogurt if you like.
Chicken thighs work best in this dish, but you can substitute chicken breasts if you like. Or use a whole chicken cut into serving pieces. Brown the pieces in oil first before adding to the simmering sauce.
Stir in some toasted cashews or almonds at the end for a nice crunch.

If a simple, satisfying Indian curry is what you want, look no further than murgh masala. This dish is easy to make with ingredients found in most kitchens.