Sunday 1 March 2015

Chicken Curry - Haque Style

Haque Murgh is chicken cooked in subtle spices, it is very different from the hot and spicy Indian curries, goes pretty well when served with roasted lamb or chicken, to add a gravy dish to the table.


Chicken - 1 kg cut into standard 12 pieces

White onion - 1 (grated)
Ginger - 1 tablespoon (peeled and finely grated)
Garlic cloves - 4

Garam masala - ½ teaspoon
Corriander Podwer - 2 table spoons

Salt - 1 teaspoon (or to taste)
Oil (cooking) - 4 or 5 large spoons

  1. Heat the cooking oil into a large, preferably non-stick, lidded pan on medium heat. 
  2. Add the onion and fry for 6-8 minutes, until it caramelises. 
  3. Add the garlic and ginger and continue to fry, stirring, for 1 minute.
  4. Add the coriander powder, stir for 30 seconds.
  5. Add salt.
  6. Add Chicken and fry for about 10-15 minutes.
  7. Add garam masala, stir fry for another 30 seconds.
  8. Add water to cover chicken pieces.
  9. Cover, reduce the heat to low, and simmer gently for 15-20 minutes, the sauce should turn thick.