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I love ethnic food because its my little way of traveling the globe. So tonight I was craving some Indian flavors and decided to make Chicken Curry (also known as Murgh Masala). A Pubjabi speciality from North India, this chicken curry is fragrant with cumin and cilantro.

Here is my recipe for Murgh Masala.

* I served this over couscous cooked in chicken broth with chopped cilantro.


  • 4 chicken breasts, cut into bite size pieces
  • 2 medium onions, chopped
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespon paprika
  • 1 can of diced tomatoes
  • 1 can of tomato sauce
  • 1 cup water
  • 2 teaspoons ground cumin or Garam Masala
  • 1/2 cup chopped cilantro
  • Salt to taste
  • 1 can of sweet peas
  • 1 can of garbanzo beans


  • Heat a large pan over medium high heat.
  • Add a little cooking oil and saute garlic, ginger and onions.
  • Add chicken and saute.
  • Add paprika, tomatoes, tomato sauce and salt to taste.
  • Add water and bring to a boil.
  • Decrease heat and simmer, covered until chicken is cooked - about 30 mins.
  • Add peas and garbanzo beans.
  • Increase the heat and cook uncovered for 5-10 minutes.
  • Stir in cumin and chopped cilantro.

Categories: Asian  Poultry  Stove 
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