Murgh Lasuni in other words, what you might see on a menu in any top Indian restaurant, chicken curry with loads of garlic.
I myself just love garlic and tend to throw loads of the stuff in many of my dishes. This particular recipe is quick and simple to make, which is as authentic and absolutely delicious for garlic lovers.
750gm small boneless chicken cubes
6tbsp olive oil
2 small white onions, finely chopped
8-10 black peppercorns
1 ½ tbsp crushed garlic
2-4 fresh green chillies, finely crushed
6 medium ripe tomatoes, liquidised
2tbsp natural plain yogurt (Bio Pot), whipped
1tsp garam masala
1tsp turmeric powder
1tsp chilli powder
1tsp ground coriander
1 ½ tsp salt
In a large frying pan, preferably one with a lid, heat up the olive oil on a medium heat. Once the oil is hot, throw in the peppercorns and allow to crackle for 20 seconds. Add the onions, garlic, chillies and allow too sauté until dark brown.
Add the chicken and stir fry until all the pieces of chicken turn white.
Mix the blended tomatoes and yogurt well and pour in, stir, lower heat and cook for 30 minutes with a lid on, stirring occasionally.
Sprinkle in all the dry spices, stir and cook for a further 15 minutes.
I garnish this dish with fried flakes of garlic for that extra feel.
Serve Hot with Naan bread & rice.