Murgh Angara (Smoky Charred Chicken Curry)
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Ingredients
- 700 g chicken thigh fillets, diced
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 250 g tomatoes, finely chopped
- 2 tsp kashmiri chilli powder
- 1 tsp garam masala
- 100 g natural yoghurt
- 2 tbsp ghee
Nutrition (per serving)
- Calories
- 349 kcal
- Protein
- 37.9 g
- Carbohydrate
- 11.9 g
- of which sugars
- 8 g
- Fat
- 16.2 g
- of which saturates
- 7 g
- Fibre
- 2.5 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Char the tomatoes directly over a gas flame or under a very hot grill, turning, for 5-6 minutes until blistered and smoky, then chop.
- 2
Heat the ghee in a pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the kashmiri chilli powder and the charred tomatoes.
- 4
Add the chicken and cook for 8 minutes, then stir in the natural yoghurt a spoonful at a time.
- 5
Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 6
Stir in the garam masala and serve with rice or flatbread.
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