Murgh Masala

This is a mild dish which originated in Nothern India. Because of its subtle flavour, it is suitable for serving at any meal. A combination of tomatoes, ginger and spices gives flavouring, and the yoghurt enriches the sauce.

Ingredients

1.5kg skinless chicken thighs

2 teaspoons ground cumin

2 teaspoons ground coriander

1½ teaspoons garam masala

¼ teaspoon ground turmeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger, roughly chopped

2 very ripe tomatoes, chopped

3 tablespoons oil or ghee

5 cloves

8 cardamom pods

5cm cinnamon stick

10 curry leaves

170ml thick plain yoghurt

SERVES: 4

Method

Trim off any excess skin or fat from the chicken. Mix the cumin, coriander, garam masala together and rub it into the chicken.

Put half the onion with the garlic, ginger and chopped tomato in a food processor and blend to a smooth paste. (If you don't have a blender chop them finely and mix them together)

Heat the oil or ghee in a casserole over a low heat. Add the remaining onion, the cloves, cardamom, cinnamon and curry leaves and fry until the onion is golden brown.

Add the tomato and onion paste and stir for 5 minutes. Season with salt to taste. Add the spiced chicken, stir in the yoghurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 minutes or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer with the lid off for a few minutes.