Our seasonal recipe for Murgh Makhani chicken curry comes courtesy of Alfred Prasad, head chef at the Tamarind restaurant in London.
INGREDIENTS
(Serves four)
● 4tbs vegetable oil
● 2-3 cinnamon sticks
● 3-4 cardamom pods
● 4-5 cloves
● 2-3 medium-sized onions
● 1tbs ginger paste
● 1tbs garlic paste
● ½ tsp turmeric powder
● 1tsp red chilli powder
● 4tsp cumin powder
● 2tbs coriander powder
● 3-4 medium-sized tomatoes
● 800g chicken drumsticks
● 2 cups water (hot)
● ½ tsp garam masala powder
● ½ bunch coriander leaves
METHOD
Wash the chicken drumsticks and leave to drain.
Peel the onions and chop finely. Wash the tomatoes and blend in a mixer - keep aside.
Heat the oil in a thick-bottomed saucepan. Add the cinnamon, cardamom and cloves, sauté for half a minute, add chopped onions (and chopped green chillies, if you like) and sauté over a medium heat, stirring occasionally, until golden brown. Add the ginger and garlic pastes, stir well for a couple of minutes and add the turmeric, chilli, cumin and coriander powders and sauté for a further five minutes.
Add the tomato purée, stir and allow to simmer for 10-15 minutes or until the oil separates from the masala and begins to float on top of the mixture.
Add the chicken drumsticks and cook over high heat for five minutes, stirring constantly. Add 2 cups of hot or warm water; bring to a boil, cover with a lid and cook until the chicken is done (approximately 20 minutes)
Sprinkle garam masala powder (optional) and chopped, washed coriander leaves, check seasoning and serve hot.