Murgh Rasedaar (Chicken Leg Curry)

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Murgh Rasedaar (Chicken Leg Curry)

Murgh Rasedaar (Chicken Leg Curry) is a traditional Indian recipe for a classic curry of chicken legs cooked in a blend of fried onion and spices with tomato puree, ginger and lemon juice that's finished with yoghurt. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Leg Curry (Murgh Rasedaar).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4–6

Rating:

Tags : Curry Chicken Recipes Vegetable Recipes Milk Recipes Indian Recipes

Ingredients:

225g onions, finely chopped
2 garlic cloves, chopped
120ml ghee
3 tbsp tomato purée
1 tsp ginger, freshly-grated
1 tbsp lemon juice
1 tsp ground turmeric
1 tsp cayenne pepper
8 whole chicken legs
150ml plain yoghurt
360ml hot water
salt, to taste
1 tsp garam masala
1 black cardamom pod
2 green cardamom pods
4 black peppercorns
4 cloves
5cm length of cinnamon stick

Method:

Melt the ghee in a pan, add the onion and fry for about 10 minutes, or until golden brown then stir in the black cardamom, green cardamom pods, black peppercorns, cloves and cinnamon. Stir-fry for 2 minutes then stir in the tomato purée, ginger, lemon juice, turmeric and cayenne pepper.

Blend thoroughly then toss the chicken legs in this mixture to coat. Bring to a simmer and cook for 10 minutes, stirring constantly. In the meantime, blend together the yoghurt, hot water and salt. Pour this into the pan and stir to combine.

Bring to a boil, cover and reduce to a simmer. Cook gently for 30 minutes, or until the chicken is very tender. Sprinkle the garam masala over the mixture and stir to combine.

Cook for a further 5 minutes then serve immediately, accompanied by rice.