Recipe of Any-night-of-the-week Desi Murgh Curry

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Prepare Ultimate Desi Murgh Curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Desi Murgh Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Desi Murgh Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Desi Murgh Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Desi Murgh Curry using 16 ingredients and 6 steps. Here is how you cook that.

In the 50 and 60s, this curry was served to honoured guests only as chickens were expensive and hard to come by (unbelievable I know). You can use a young, male, organic, free-range chicken (desi murgh) or chicken thighs as I have done here. This is a lovely medium heat, aromatic curry with lots of sauce, great with naan for mopping up the juices.

Ingredients and spices that need to be Make ready to make Desi Murgh Curry:

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

Instructions to make to make Desi Murgh Curry

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.

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So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Any-night-of-the-week Desi Murgh Curry. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!