Murgh Masala
There’s a big chance that this creamy Murgh Masala will become a new favourite once you’ve tried it! With the addition of Rajah Hot Curry Powder and Rajah Mild & Spicy Curry Powder, you can expect a fragrant chicken curry. Garnish with fresh coriander and serve with naan.
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- Marinade
- 5 ml (1 teaspoon) Rajah Flavourful & Mild
- 10 ml (2 teaspoons) Rajah Hot Curry Powder
- 2,5 ml (½ teaspoon) freshly Cracked Black Pepper
- 5 ml (1 teaspoon) salt
- 125 ml (½ cup) plain yoghurt
- 30 ml (2 tablespoons) tomato paste
- 5 ml (1 teaspoon) crushed garlic
- Curry
- 60 ml (½) onion chopped
- 1 chilli slit
- 5 ml jeera seeds
- 500 g chicken breasts /boneless thighs
- 5 ml (1 heaped teaspoon) cumin/jeera powder
- 125 ml (½ cup) fresh cream
- ½ bunch dhania/coriander
- 45 ml (3 tablespoons) ghee
- 5 ml (1 teaspoon) Rajah Flavourful & Mild
- 10 ml (2 teaspoons) Rajah Hot Curry Powder
- 5 ml (1 teaspoon) dhania/coriander powder
- 2,5 ml (½ teaspoon) turmeric powder
- 2,5 ml (½ teaspoon) freshly Cracked Black Pepper
- 5 ml (1 teaspoon) salt
Preparation method
• Cook for longer on a lower heat if you want a thicker gravy
•If there are any leftovers this would make a great pie filling or even a pasta
Nutrition
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