Chicken breasts or thighs, boneless, skinless, cut into bite-sized pieces — 2 1/2 pounds
Water — 1/2 cup
Salt and pepper — to taste
Yogurt or cream — 1/2 cup
Cilantro, chopped — 1/2 bunch
Lemon juice — 1 to 2 tablespoons
Garam masala — to taste
How to make Murgh Masala:
Add the onion, garlic and ginger to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil in a large pot, wok or kadhai over medium flame. Add the coriander, cumin, turmeric and cayenne and lightly toast in the oil until fragrant, 10-15 seconds. Add the onion puree and sauté, stirring frequently, for 5-8 minutes until cooked down.
Stir in the tomatoes and simmer for 3-4 minutes. Then add the chicken, water, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
Remove from heat and stir in the yogurt or cream, cilantro, lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.