Murgh Masala (Chicken in Tomato)

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(Chicken Serves: 4 Prep Time: 120 minutes)
Found in Savoring India, page 123

Shopping List

  • 2 lb chicken; thighs are fine
  • 2 small or 1 large yellow onion
  • 1-2 inches fresh ginger
  • 4-6 tomatoes, about 1.25 lb
  • Fresh cilantro (optional) or cilantro paste
  • 1 jalapeno

Staples Used

  • Cinnamon stick
  • Ground cloves
  • Garlic
  • Garam Masala

Notes

Do not use canned pureed tomatoes, do it manually! And do not actually puree -- instead, chop the tomatoes with the chopper. I believe that "puree" is a mistranslation for "heavily chopped".
Use more garlic - double recipe (8 cloves) - and crush instead of mincing. Works fine, and is easier.
Try only 1/2 cup of water -- original recipe comes out way too watery. (With 1 cup water, still needed to cook it down and add a jolt of cornstarch at the end.)
Original calls for 6 whole cloves, which are impossible to find until you eat them. Try 1/8 tsp ground cloves instead.
Add a jalapeno, minced, to kick up spice a bit
If using cilantro paste, using 2 heaping Tbl.
Don't forget the stuff at the end! The garam masala and cilantro are major flavor components.
Uses: Skillet

Variations