CURR
Y
(MUR
GA)
1. Leave out the yogurt. Add cup of water just before turning the heat
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4
to low and covering the pot.
2. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced
potatoes to the pot when you start cooking the chicken.
3. This variation is usually called \Malai Chicken" or literally \creamy"
chicken. Leave out the yogurt. When the chicken is done, add one
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small can of tomato paste. Just before removing add a small carton of
whipping cream, and cook for a few minutes.
10.4 Chicken Curry (Murga)
4-6 Servings
Quantity
Ingredient
2-2 lb.
Skinned chicken
1
2
1 t
Garam Masala
3 t
Salt
1 c
Finely chopped tomato
c
Vegetable oil
1
4
c
Water
1
2
1 c
Finely chopped onion
1
2
1 t
Fresh ginger, chopped
1
2
1 t
Finely chopped garlic
1 t
Vinegar
1
Dried chili (optional)
Method
1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions and fry until golden brown. Take
care not to burn them.
3. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
4. Add chicken, add water, bring to a boil, and add salt. Cover pot and
lower heat. Add chili to make it hot if desired.
5. Stir constantly to avoid burning and coat the chicken pieces evenly.
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