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Chicken roast (murgir roast): recipe illustration
Meat

Chicken roast (murgir roast)

Chicken simmered in a brown onion sauce with cashew paste and cinnamon, which gives it a creamy texture and a mildly spiced taste. It is a popular festive dish, often served on special occasions.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the cashew nuts with a little water to make a smooth paste.
  2. Fry the sliced onions in the oil over medium heat for 15 minutes until golden.
  3. Add the garlic and ginger paste and the cinnamon, then fry for 2 minutes.
  4. Add the chicken and sear it for 5 minutes.
  5. Add the cashew paste, the yoghurt, the chilli powder and the salt. Mix and cook for 5 minutes.
  6. Add the chopped tomatoes and 200 ml of water. Cover and simmer for 30 minutes.
  7. Sprinkle with garam masala and serve hot, with hard-boiled eggs halved if you like.

Variations and tips

Without nuts. Replace the cashew paste with two extra spoonfuls of yoghurt for a lighter result.

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Original Ecomely recipe.