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Chicken in Onion Tomato Gravy (Murg Masala)
This is a favorite here, I make this regularly... I never quite follow a
recipe though.. so spice up to your taste! Will~ Chicken in Onion Tomato Gravy (Murg Masala) Ingredients 8 pieces of chicken (breast and thighs) Canola oil 6 cups sliced onions 2 TBSP finely chopped garlic 3 TBSP finely chopped fresh ginger 2 cinnamon sticks (3 inches) 4 black (or 8 green) cardamom pods 1 TBSP turmeric 1 tsp red pepper (I use Indian chili powder) 2 ½ cups pureed or finely chopped tomatoes (or 2 cup drained chopped canned tomatoes) 1 TBSP Kosher salt (I put less) 2 cups boiling water (I use chicken broth) 1 TBSP roasted ground cumin seeds (roast and grind them myself, MUCH BETTER) 3-4 TBSP chopped fresh coriander leaves (or 2 TBSP dried) Cooking spray Directions Spray a heavy bottomed pan with cooking spray and heat up over high heat. Brown chicken pieces on all sides. Put aside the chicken. Add oil in the pan (I put about, 2 TBSP or so), reduce heat to medium and fry the onions until they turn light brown (20-25 minutes). Stir constantly to prevent burning. Add garlic and ginger and cook another 5 minutes. Add cinnamon and cardamom and fry until the spices are slightly puffed and begin to brown. Add turmeric and red pepper and stir rapidly for 10-15 seconds. Add tomatoes, chicken salt and water (broth). Stir to mix and simmer, covered, at reduced heat until chicken is very tender and gravy is thickened, about 40-45 minutes. Check frequently to make sure the sauce isn’t burning. Turn off the heat and let rest for at least 1 hour, preferably 2 before serving. When ready to serve, re-heat thoroughly, fold in cumin and coriander, check for salt and serve. |
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