Author Topic: Oven ki murghi  (Read 1399 times)

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Offline buzz

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Oven ki murghi
« on: May 18, 2006, 03:48 PM »

Found this recipe some time ago and make quite alot. Its made in the oven with whole chicken breasts. One of the wifes favourites.

Serves 2

For the sauce

2 tbsp tomato puree
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp chilli powder
250ml/8 fl oz single cream

For the curry

2 boned, skinned chicken breasts
salt and freshly ground pepper, to taste
4 tbsp vegetable oil
5 cm/2" piece cinnamon stick
6 cardamom pods, cracked open
6 cloves
140g/5oz onions, cut into fine half rings
2.5cm/1" piece fresh ginger, peeled and cut into fine slices then into fine strips
1 to 3 hot green chillies (depending how hot you want it), cut into diagonal strips
1/2 tsp black or yellow mustard seeds
1 clove garlic, finely chopped

Preheat oven to 180C/350F/Gas 4

Put tomato puree in a bowl and mix with 1 tbsp of water
Add remaining sauce ingredients, in listed order, mixing as you go.
Spread out the chicken breasts and season generously on both sides with the salt and freshly ground pepper.
Put 3 tbsp of oil in a non-stick frying pan and place over a high heat.
When hot, add the cinnamon, cracked cardamom pods and cloves. After 10 secs, add the chicken breasts and brown them lightly on both sides.
Remove with a slotted spoon and place in an ovenproof dish.

Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until golden brown.
Remove with a slotted spoon and spread evenly over the chicken breasts.
Add the remaining 1 tbsp of oil to the frying pan. When hot add the mustard seeds (It's an idea to cover the pan while they pop or else they go all over the kitchen) after a few seconds add the garlic and stir.
As soon as the garlic starts to brown, pour in the sauce.
As soon as the sauce heats up and begins to bubble, pour over the and around the chicken. Without displacing the onion mixture.

Place the dish in the oven uncovered and bake for 25 mins.

Serve with your choice of rice.

The onion mix will take on a bhaji type taste, because of it being baked. Very nice




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