Pyaaz Murghi (Chicken Breast in Onion-Turmeric Sauce)

This was a nice tasty easy chicken curry. I don't have much to say about it other than that. Not a fave, but I did enjoy it.

Pyaaz Murghi

660 Curries by Raghavan Iyer (p. 153)

Ingredients

• 2+2 tbsp oil, divided
• 1 red onion, coarsely chopped
• ½ tsp salt
• ¼ tsp turmeric
• 500g boneless skinless chicken breasts, diced @ 2cm
• 2 tbsp chopped cilantro
• 1 tsp Punjabi garam masala
• 3 (5cm×2.5cm) slices fresh ginger, julienned

Directions

1. Pour 2 tbsp oil, onion, salt, and turmeric into a blender. Puree to form a smooth paste.
2. Toss the chicken cubes with the paste and marinate for 30-60 minutes.
3. Heat the remaining oil in a large skillet over medium-high heat.
4. Add the chicken and marinade and cook, stirring occasionally, until browned, 5-6 minutes.
5. Deglaze with ½ C water and bring to a boil. Reduce heat, cover, and simmer until cooked through, 5-10 minutes.
6. Stir in the cilantro, garam masala, and ginger. Return heat to medium-high and simmer, uncovered, until the sauce thickens slightly.