Murgh Masala

Name: Murgh Masala
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4.5 servings
Cuisine: Indian
Ingredients: 1.25 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.5 cup yellow onion (finely chopped); 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 1 can diced tomatoes (undrained); 0.5 cup chicken broth; 0.25 cup heavy cream; 1.5 teaspoon garam masala; 1 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.5 teaspoon chili powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 2 package microwaveable basmati rice; 2 piece naan bread; 2 tablespoon fresh cilantro (chopped)

Tender chicken cooked in a rich, aromatic tomato-based sauce with Indian spices, served with fluffy basmati rice and warm naan bread.

Prep: 10 min
Cook: 19 min
Total: 29 min
Servings: 4.5
Cuisine: Indian
Difficulty: Easy
Cost: $5.49/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.25 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.5 cup yellow onion (finely chopped)
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
1 can diced tomatoes (undrained)
0.5 cup chicken broth
0.25 cup heavy cream
1.5 teaspoon garam masala
1 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.5 teaspoon chili powder
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
2 package microwaveable basmati rice
2 piece naan bread
2 tablespoon fresh cilantro (chopped)

Instructions

Pat chicken thighs dry. Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add chicken and sear until lightly browned on all sides, about 4-6 minutes. Remove chicken and set aside.
Reduce heat to medium. Add 1/2 cup yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 cloves minced garlic and 1 teaspoon grated fresh ginger; cook for 1 minute until fragrant.
Stir in 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds, stirring constantly.
Add 1 can diced tomatoes and 1/2 cup chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
Return chicken to the skillet. Reduce heat to low, cover, and simmer for 8-10 minutes, or until chicken is cooked through.
Stir in 1/4 cup heavy cream. Simmer for 1-2 more minutes, uncovered, until sauce thickens slightly.
While curry simmers, prepare 2 packages of microwaveable basmati rice according to package directions. Warm 2 pieces naan bread in the microwave or oven.
Serve Murgh Masala with basmati rice and naan. Garnish with chopped fresh cilantro if desired.

Notes

Adjust chili powder to your preferred spice level. This dish pairs well with a dollop of plain yogurt or a squeeze of fresh lime juice.

Nutrition (per serving)

Calories: 495
Protein: 40.5 g
Carbohydrates: 44 g
Fat: 20 g
Fiber: 5 g
Sodium: 790 mg
Saturated Fat: 9.5 g
Sugar: 7 g
Cholesterol: 130 mg