Chicken Murgh Masala
By M&S Food
Published on 04 September 2024
With a little bit of prep to make the spice base, you can have this delicious one-pan curry, made by chef Tony Singh made on M&S’s Cooking with the Stars, ready in no time. It’s perfect at a dinner party served with the vibrant onion, coriander and lime salad, and fluffy roti.
Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 3 tbsp rapeseed oil
- 3 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- 3 brown onions, finely chopped
- 1 tsp garlic paste
- 3 tsp ginger paste
- 400g tin chopped tomatoes
- 1 kg M&S boneless and skinless chicken thighs, cut to bite sized pieces
- 100g Greek yoghurt
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp hot chilli powder
- 2 tsp garam masala
- 1 red onion, thinly sliced
- 3 limes, 1 juiced and 2 cut into wedges
- 2 tbsp coriander, leaves roughly chopped
- 3 green chillies, halved and deseeded
- 4 M&S Flame Baked Rotis, warmed
Method
Step 1
Add the oil to a large, deep frying pan and set over a medium-high heat. Add the cloves, cardamom, cinnamon and cumin seeds and cook for 1 –2 mins until fragrant.Step 2
Add the onions, reduce the heat slightly and cook for 6-8 mins until golden. Add the garlic and ginger pastes and cook for 1 min more, until fragrant.Step 3
Stir in the tomatoes, half fill the can with water and swirl into the sauce. Season well. Reduce the heat and cook for 5 mins.Step 4
Add the chicken to the sauce and stir through along with the yoghurt. Season well, then add the turmeric, ground coriander, chilli, and garam masala.Step 5
Pour over 150ml water and bring to the boil. Reduce the heat to medium, cover, and cook for 30 mins until the chicken is cooked through and tender.Step 6
Meanwhile, toss together the red onion, lime juice and chopped coriander to make a salad.Step 7
Serve the curry sprinkled with the green chillies and salad and rotis on the side.