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