Murgh Masala – Using Cumin and Coriander Seed Smoked Garlic
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Murgh Masala - Using Cumin and Coriander Seed Smoked Garlic

INGREDIENTS

3 chicken breasts (with or without bone in)
butter or ghee to brown chicken
3 tablespoons sunflower oil
1 medium onion, finely chopped
6 cloves Cumin and Coriander Seed Smoked Garlic
a peeled knob of fresh ginger about 2.5 cm / 1 inch square, finely chopped
1 large red or green chilli, or 2 small dried chillies
330 millilitres / 1.4 cups canned coconut milk
330 millilitres / 1.4 cups chicken stock
1 – 2 teaspoons cornflour / cornstarch to thicken sauce before serving


 

SPICES TO GRIND TOGETHER

12 peppercorns
6 dried curry leaves
1 heaped teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1/2 teaspoon ground paprika
1 teaspoon garam masala


 

INSTRUCTIONS

Brown chicken breasts in butter then set aside.
Grind or crush all spices together and cook out in a pan with the oil.
Add chopped onion, Cumin and Coriander Seed Smoked Garlic, ginger and chillies.
Add chicken, fry off for a minute or two, then add coconut milk and chicken stock.
Bring to the boil, then reduce heat and simmer for about 45 minutes until chicken is well cooked through.
Dissolve cornflour in a little water, and use to thicken sauce to required consistency.
Turn off heat and let sit for a few minutes before serving with rice and naan bread.


Acknowledgements

Based on a recipe by Recipe Boffin


SMOKED GARLIC

Buy Cumin and Coriander Seed Smoked Garlic

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