Topic: Murgh Highway

[tempest63]

MURG HIGHWAY
This looks interesting enough to be the weekends curry of choice

Chicken curry served in Highway side open restaurants in Northern India.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
 
Recipe Ingredients:


1 whole chicken, cut into10 pieces (approx. 800 grams)
250g onion, chopped
5 large tomatoes, finely chopped
1tbsp garlic-ginger paste
2tsp cumin seeds
1tsp coriander seeds
1tsp black pepper corns
2 black cardamoms
1tsp dry fenugreek leaves (kastoori methi)
1tsp turmeric powder
1tbsp coriander powder
1tsp red chili powder
2 dried red chilies
1 bay leaf
1tsp garam masala
4tbsp refined vegetable oil
Salt to taste
400ml water
2tbsp finely chopped coriander
 
 
Recipe Method:


Dry roast 1tsp cumin seeds, the dried red chilies, black cardamoms, coriander seeds and pepper corns till brown and fragrant. Coarsely grind the spices.  Heat oil and add 1tsp cumin and the bay leaf. When the cumin begins to splutter, add the onions. Saut

[tempest63]

MURG HIGHWAY
This looks interesting enough to be the weekends curry of choice

1 whole chicken, cut into10 pieces (approx. 800 grams)

[tempest63]

I made this yesterday evening and it was spot on, with enough left for Monday night for me and wifey.
I took all the smeggin photos of the whole process with the intention of posting them here but cannot get the photos to resize using the iPad.
So, considering life is too short, I have given up.

Tesco were doing shoulders of lamb for half price yesterday and one needs boning as the task was beyond the chit of a girl on the butchers counter at Braintree so, boning lamb or resizing photos?

Lamb wins!

[Onions]

Mark's Farm?

[Mattie]

Looks good, would you marinate the chicken at all? Skin on/off? 

 Tempest I love the spice shop in Braintree... everytime I pass through, I swing by and stock up.

[tempest63]

The chicken picture is off the web. It looked a lot nicer than mine crammed on a chopping board.

I didn't skin the chicken, marinated skin n and all.

Where is Marks Farm? Is it near Chelmsford/Braintree?

For wholesale butchers try the shop at Blixes farm near the Notleys at Braintree if you are in North Essex.

And there is still half the curry left for Monday night.

[tempest63]

Tempest I love the spice shop in Braintree... everytime I pass through, I swing by and stock up.

The shop is a gem, it does all the North african and Middle Eastern stuff that I use for takings etc...

I like to promote these places as if they don't get used we lose them, and I can't always get to Brick Lane for supplies.

I am currently working at Nine Elms and there are no Asian grocers that I have found with the predominant food portugese/Brazilian. So Braintree Asian cook shop is great.

[George]

MURG HIGHWAY
This looks interesting enough to be the weekends curry of choice

I agree it looks interesting and I was going to try it today. Please clarify whether you used level or heaped spoon measures and whether you used the garam masala and anything else listed in the ingredients, before being forgotten in the method. It's only because you said it came out well, that I'm prepared to give it a go. Otherwise, I'd probably think that such a poorly written recipe is a waste of time.

[tempest63]

The recipe was cut and pasted from Times of India, but a lot of recipes from India are written in the same format. I have a number of Indian recipe books in English that are presented in the same way.

I put the Garam Masala in with the methi and all teaspoons are rounded not level.

[George]

Tempest - thank you for your guidance on spoon measures, etc.

I made up the recipe as written and, like you, consumed it over the last two evenings.

It struck me as good basic fare, which I guess fits with its claim as 'highway food'. it's not like BIR cuisine, and neither does it have any fine flavours. The result was like I expected with so much raw chicken thrown in - the sauce becomes saturated with chicken juices and fat.