1/2 lb chicken meat, enough for two servings
1 Tsp salt
1 Tsp turmeric
1 Tsp pepper
3/4 cup plain yogurt
1 medium onion
1 to 5 garlic cloves
1 Tsp ginger root
1 Tsp black pepper
4 to 8 green cardamon pods
6 to 8 whole cloves
2 Tsp cinnamon
1 Tbsp crushed red pepper
4 Tbsp vegetable oil
2 bay leaves
1/4 cup tomato puree
1/2 cup water
Directions:
Cut the chicken into bite size pieces. Salt and pepper it and add tumeric. Then marinate it in the yogurt for 1 hour.
Chop the garlic and ginger and set aside.
Near the end of the hour of marinating, add the olive oil to a wok (or skillet). Add the onion and cook until translucent.
After the onions are ready, add the garlic and ginger. Simmer for approximately 5 minutes, then add the chicken with the yogurt. Let the chicken simmer for approximately 30 minutes or until cooked.
Add the cardamon, cloves, cinnamon, cruched red pepper, and bay leaves. Leave them whole. Simmer for 5 minutes. Finally, add the tomato puree and water to the mixture, and cook until the mixture has thickened.
Serve with rice and flat bread.
Notes:
Two servings.
This recipe came from the internet somewhere as "Andy's Murgh Kurma".
"Murgh" is the Dari word for chicken. Dari is an Indo-European language spoken in Afghanistan.
We all recommend it. As it says, serve it over rice. We usually have it with Indian flat bread. I don't know why the flat bread bought in the store never has the same good flavor as that in the restaurants.