Murgh Curry (punjabi Chicken Curry)
Murgh Curry, also known as Punjabi Chicken Curry, is a popular dish from the Punjabi cuisine. This flavorful and aromatic curry is made with tender chicken pieces cooked in a rich and creamy tomato-based sauce, infused with a blend of traditional Indian spices.
Ingredients
- 1.5 lbs (700g) chicken, cut into pieces
- 1 cup plain yogurt
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 cup fresh cilantro, chopped
- Salt to taste
- 3 tbsp oil
Instructions
- Marinate the chicken pieces in yogurt, turmeric, and salt for 30 minutes.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes.
- Pour in the tomato puree and cook until the oil separates from the mixture.
- Add the marinated chicken along with the marinade. Cook for 10 minutes.
- Stir in the coriander powder, garam masala, and red chili powder. Cook for another 10-15 minutes until the chicken is tender.
- Garnish with fresh cilantro and serve hot with rice or naan.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Cutting board Knife Grater Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Murgh Curry pairs well with steamed basmati rice, naan bread, or roti.
Tips & tricks
Tips: Adjust the spice levels according to your preference. You can also add a dollop of cream or butter for a richer curry.
Cost
$15