Garam Masala Murghi is one of the most popular Indian dishes and well with its bursting flavors it very well should be. Cream is an important staple when making curries as it is the base of a good creamy curry. This bright dish is perfect served over a bed of rice and with fresh hot nann bread.
By the way do not forget the World Nutella day is coming up here soon. I just finished making my entry and I can not wait to see all of yours.
2 tablespoons sunflower oil
1/2 teaspoon whole cloves
4 green cardamom pods
2 dried bay leaves
2 cinnamon sticks
4 garlic cloves, finely chopped
2 (2 inch)ginger pieces, finely chopped
1 large tomato, cored and finely chopped
2 teaspoons garam masala
1 teaspoon sea salt
5 chicken breast, boneless and skinless
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
sliced almonds for garnishing
1. In a saute pan on high heat add oil. Add cloves, cardamoms, bay leaves and cinnamon, cook until they sizzle 10-15 seconds. Add the garlic and ginger, stir fry until tender. 1-2 minutes.
2. Quickly add the tomato to the pan and then sprinkle in the garam masala and salt. Cook uncovered, stirring occasionally until the tomatoes softens a bit but is still firm, 3 to 5 minutes.
3. Stir in the chicken and pour in the broth. Bring the curry to a boil. Then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally , until the meat is no longer pink inside and the juices run clear, 10 to 15 minutes.
4. Fold the cream and allow it to warm, uncovered, stirring occasionally, for 2-4 minutes.
5. Remove the cardamom, bay leaves, cloves and cinnamon sticks. Sprinkle cilantro and almonds over the curry and serve.
Yields: 6 servings