Kishmish Waale Murghi (Raisin Chicken)

Whole chickens were on sale at the grocery store again a couple of weeks ago. I was somewhat reluctant to get any since I was worried that I wouldn't have time to break them down before I left. But, after discussing it with Reiver, I decided to go for it anyway. I got the chickens broken down the next day and then ended up using one of them in this curry a few days later.

I ended up going with this recipe, specifically, both because it wasn't on the blog yet and because it let me incorporate some veggies into the meal without having to make an extra dish. The original recipe calls for making this with chunks of chicken breast, but I think it also works quite well with bone-in chicken pieces.

Photo goes here.

Kishmish Waale Murghi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. oil
• 1 onion, chopped
• 1/2 c. golden raisins
• 1/2 c. slivered almonds
• 1kg skinless boneless chicken breasts, cut into 2cm pieces
• 1 Tbsp. Punjabi garam masala
• 1 tsp. coarse sea salt
• 1/2 tsp. ground cayenne or Kashmiri chilies
• 1/2 tsp. ground turmeric
• 250g chopped frozen spinach
• 1/2 c. water

Directions

1. Heat oil over medium heat.
2. Add the onion, raisins, and almonds and cook until the onions soften and nuts brown (15-20 minutes).
3. Add the chicken and cook until it sears (~10 minutes).
4. Add the garam masala, salt, ground chilies, and turmeric and cook for a minute or so.
5. Add the spinach and water, bring to a boil, reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is cooked through (~10 minutes).
6. Serve with rice and/or your favourite flatbread.