Recipe: Perfect Desi Murgh Curry

Desi Murgh Curry.

You can cook Desi Murgh Curry using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Desi Murgh Curry

1. You need 4 tbsp of sunflower oil.
2. You need 2 of onions, finely sliced.
3. You need 4 of tomatoes, skinned and finely chopped.
4. You need 2 tsp of garlic paste (or finely chopped).
5. It's 2 tsp of ginger paste (or finely chopped).
6. You need 50 g (1 3/4 oz) of Greek style yoghurt.
7. Prepare 1 tsp of red chilli powder.
8. Prepare 1 tsp of ground turmeric.
9. You need 2 tsp of ground coriander.
10. It's 1 tsp of cumin seeds.
11. It's 4 of cardamom pods, crushed.
12. Prepare 4 of cloves.
13. You need 1 of bay leaf.
14. You need to taste of salt.
15. Prepare 1 of free-range chicken or 8 pieces of chicken thigh, skinned.
16. Prepare 4 tbsp of freshly chopped coriander leaves.

Desi Murgh Curry instructions

1. Heat the oil in a large kerahi or pan. Add the onions and cook until dark brown. Remove and allow to cool, then grind them in a food processor to a paste..
2. Add the garlic, ginger and tomatoes and stir in the yoghurt. Cook on low heat for 5 mins then add the browned onion..
3. Add the spices and stir..
4. Add the chicken pieces and stir in 500ml (16fl oz) water. Put the lid on and simmer for 40 minutes or until the chicken is cooked through..
5. Remove the lid and cook for a further 10 minutes or until the sauce thickens. Stir in the fresh coriander and garnish with an extra sprinkle of coriander leaves..
6. Enjoy with a topping or Greek style yoghurt, naan breads or chutney..