Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Dinner

Murg Matar

Traditional 20. Murg Matar recipe

🧺 Ingredients

• Chicken (boneless, cubed): 500g
• Peas (frozen): 150g
• Oil: 25ml
• Onion (chopped): 150g
• Tomatoes: 250g
• Ginger-garlic paste: 10g
• Garam masala: 4g
• Red chili powder: 3g
• Coriander powder: 3g
• Turmeric: 2g
• Cumin seeds: 3g
• Salt: 4g
• Water: 300ml
• Coriander leaves: 15g

👩‍🍳 How to make Murg Matar

1. Heat oil to 190°C, add cumin seeds, cook 20 seconds
2. Add onion, fry 4 minutes until golden (170°C)
3. Add ginger-garlic, cook 2 minutes
4. Add chicken, cook 8 minutes on medium-high heat until sealed (180°C)
5. Add tomato puree, cook 5 minutes
6. Add all spices and salt
7. Pour water, bring to boil (95°C)
8. Reduce to low simmer (150°C), cook 12 minutes
9. Add peas, cook 5 more minutes
10. Check chicken reaches 75°C internal
11. Visual: tender chicken with peas in thick gravy; Aroma: warm spices
12. Garnish with coriander leaves
13. Serve with rice or bread

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