Murg Masala (Spicy Chicken)

The second recipe from Week 1 of my Indian cooking class - this is delicious, but I have to admit that I only put in ¼ tsp of chilli powder, and no fresh chillies, as I'm a bit of a wuss! It was delicious though, and I'll happily make it again for myself and someone that wishes to join me (it won't be a regular in our house, due to the number of onions, and hubby's intolerance of onions).

Murg Masala:

Ingredients
• Boneless chicken 500g cut into bite-sized pieces
• Coriander seeds 1 Tbsp, roasted lightly and coarsely crushed
• Fenugreek seeds ½ tsp
• Cooking oil 7-8 Tbsp
• Onions 2 large, cut into slices
• Garlic paste 2 tsp
• Tomatoes 3
• Tomato puree 8 Tbsp
• Salt 1 ½ tsp
• Fenugreek leaves (dry) 4 Tbsp (aka Kasoori Methi)
• Red chilli powder 1 tsp
• Coriander powder 1 ½ tsp
• Cream 4-5 Tbsp
• Milk 1 cup
• Green coriander 3-4 Tbsp, finely chopped
• Green capsicum 1, finely sliced into long thin slices
• Ginger 2” piece, cut into match sticks (optional)
• Green chillies 1-2, cut into long thin slices (optional)

Method
1. Dry roast whole coriander lightly in a pan, crush with a rolling pin.
2. Heat oil in a wok, reduce heat. Add fenugreek seeds and stir for a few seconds until they turn golden.
3. Add onions and cook on medium heat until light brown.
4. Add garlic and stir for 1 minute.
5. Add tomatoes, cook for 2 minutes. Add fenugreek leaves.
6. Add crushed coriander, chilli powder and coriander powder.
7. Add chicken and fry for 10-15 minutes on medium heat, stirring well to mix everything together.
8. Add salt. Cover and cook for 5-10 minutes until tender, stirring occasionally.
9. Add tomato puree and chopped coriander. Cook for 2-3 minutes or until dry.
10. Reduce heat, add milk and cook for 2-3 minutes on low heat, stirring constantly.
11. Add capsicum, ginger sticks and chilli slices (deseeded). Mix well.
12. Reduce heat and add cream. Mix well and remove from fire. Serve hot with rice or chapatti.