Murgh Masala Curry Recipe
Tandoori chicken cooked in a medium spiced, savoury and herby sauce, with minced meat and eggs. A popular dish found on many British Indian Restaurant menus.
Ingredients
Tandoori Chicken
- 750 g of chicken breast leave whole and slash the top 3 times
- 1 tsp salt
- 1 tbsp tandoori Masala
- ½ tbsp garlic & ginger paste
- 1 tbsp of oil or ghee
- ½ tbsp yoghurt
- 1 tbsp lemon juice
- ½ tsp red food colouring optional
Onion & Spice paste
- 3 large onions sliced
- 4 tbsp oil
- 1 tsp salt
- 1 tbsp garlic & ginger paste
- 3 tsp of hotel gravy Masala or 1 tsp of Garam Masala 1 tsp ground coriander and 1 tsp ground cumin
Green Paste
- 2 tsp fenugreek soaked in water overnight.
- 1 green pepper blister the skin with a chef’s torch or over a gas hob or under a grill. Wrap in clingfilm and let cool. Once cool remove the skin under cold running water then remove the core and chop.
- 1 tbsp coriander stalks roughly chopped
- 1 tbsp dried fenugreek leaf/Kasoori methi
- 2-3 green finger chillies seed and white membrane removed.
Precooked Mince Meat
- 1 tbsp oil
- 500 g of minced meat lamb, beef or chicken
- ½ tsp salt
- 1 tsp Garam Masala
The curry
- 4 tbsp oil including the oil drained from the onion paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- 1 small onion finely diced
- 2 tablespoons garlic & ginger paste or the equivalent of freshly chopped or grated.
- The onion paste
- The green paste
- 2 tsp Kashmiri chilli powder
- 1.5 tbsp of mix powder or mild curry powder
- 1 tbsp tomato puree diluted with 300ml water
- 400 g tin of chopped tomatoes that has been blended smooth or 500ml of passata
- 400 ml water
- The sliced tandoori chicken
- The precooked mince meat
- 2 tbsp plain natural yoghurt that’s been whisked smooth
- 1 tbsp fenugreek leaf
- 1 tsp Garam masala
- 1 tsp dried mint
- 1 tsp ground turmeric
- 1 tsp sugar
- 1 tsp salt or to taste
- 6 boiled eggs
- Sliced green chilli to taste leave out for a milder dish
- 3 tbsp fresh coriander roughly chopped.
Instructions
Tandoori Chicken
- Rub all the ingredients into the chicken and leave to marinate for a couple of hours. I f marinating overnight, leave out the lemon juice and add it around an hour before cooking.
- To cook preheat an oven to 200°c (180°c for fan). Put the chicken on a roasting tray that you have pre heated in the oven. Cook for approximately 10 minutes and then turn and cook for a further 10 minutes. You can flash the chicken under a grill to get a bit more char on it.
- Let the chicken cool and then thickly slice. If the chicken isn’t going in the curry within an hour, then refrigerate until needed.
Onion & Spice paste
- Heat a heavy bottomed pan with the oil in it. Add the onions and salt and give a good stir. Turn the pan down to medium low and cook the onions until they are a deep golden colour.
- Add the garlic and ginger paste and cook for around 1 minute
- Add the spices and cook for roughly 40 seconds.
- Take the pan off the heat and place the mixture in a sieve over a bowl to drain the oil (do not discard the oil!). Let cool and then blitz the mixture in a blender ‘till you have a smooth paste.
Green Paste
- Place all the ingredients in a blender, food processor or grinder and blitz to a coarse paste.
Precooked Mince Meat
- Heat the oil and add the mince, salt and Garam Masala.
- Cook until well browned.
- Put the cooked mince into a sieve or colander over a bowl to drain off any excess fat, which can be discarded.
The curry
- Heat the oil in a pan and add the cumin seed, mustard seed and fennel seed. Cook until they start to sizzle.
- Add the onion and cook until starting to turn golden.
- Add the garlic and ginger paste and cook for 40 – 60 seconds.
- Add the onion paste and cook for 30 seconds.
- Add the green paste and cook for 30 seconds
- Add the Kashmiri chilli and mix powder/curry powder. Fry gently for around 40 seconds.
- Add the diluted tomato puree. Turn up the heat and reduce the liquid to a thick paste that starts to splatter. Turn down the heat when it does.
- Add the tomato and water and stir to combine. Cook for 5 minutes.
- Add the tandoori chicken and precooked mince and let heat through for 5 minutes.
- Add the yoghurt, fenugreek leaf, Garam Masala, mint, turmeric, salt and sugar. Stir together and bring back to the simmer. Add a little water if the sauce is too thick for your liking.
- Add the eggs either whole or halved and let them heat through for at least 10 minutes before adding the fresh coriander and serving.
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