In Association with

Shahi Murg


1-3lb Chicken
4 fl.oz. Double Cream
4 fl.oz. Single Cream
2 teaspoon Dhania Powder
1/2 teaspoon Haldi Powder
1 teaspoon Chilli Powder
1 1/2 teaspoons Garam Masala
1" Cube Root Ginger made into paste with Garlic
3 Garlic Cloves made into paste with Ginger
1 1/2 teaspoons Tomato Puree
3 teaspoons Salt
2 tablespoons Oil
2 Teaspoons Ground Almond
1" Cube Creamed Coconut


  1. Boil chicken with salt in a cup of water until tender.
  2. Remove any bones
  3. Fry all spices in oil for approximately 2 minutes.
  4. Add almond, coconut and tomato puree.Fry for a further 2 minutes.
  5. Add the cream
  6. Bring to the boil and add chicken. Simmer for 15 minutes.

Serve hot with rice or roti.

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