Murgh Masala (Chicken Curry)


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Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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