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Shahi murg

Manju Malhi from Great Food Live
Manju Mahli's spicy aromatic yogurt adds eastern flavour to simple chicken breasts

Shahi murg

Method

1. Heat the oil in a heavy-based pan or wok. Add the bay leaves, cinnamon stick, cardamoms, cloves and cumin seeds. When they begin to sizzle, tip in the onions and fry for 5 minutes until the onions become soft.

2. Add the ginger and garlic followed by the chicken. Cook for 4-5 minutes. Mix in the turmeric, chilli powder and salt.

3. Fold the cashew nuts into the yogurt and stir into the chicken. Pour in 200ml just boiled water and cook for 6-8 minutes until the oil rises to the top and the chicken is cooked.

4. Just before serving sprinkle with coriander leaves and serve with naan bread or chapatis.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
3 tbsp vegetable oil
2 Bay leaves
1 cinnamon stick
4 green cardamoms
4 Cloves
1 tsp Cumin seeds
2 Onions, finely chopped
1 tsp grated ginger root
2 garlic cloves, chopped
4 skinless chicken breasts, chopped into 2cm pieces
1/4 tsp ground turmeric
1/4 tsp Chilli powder
1/4 tsp Salt
30g cashew nuts, ground
150ml plain yogurt, whipped