Murgh Gobi Masala

Murgh Gobi Masala is a homely Indian preparation with chicken and cauliflower in a spiced onion-tomato masala. The sauce is rich and concentrated, without cream. By briefly frying the cauliflower first and only returning it to the pan later, it stays cooked but firm.

Serves: 4
Preparation: 25 minutes
Cooking: 45 minutes
Total time: 1 hour 10 minutes

Ingredients

• 700 grams boneless chicken thighs
• 1 large cauliflower
• 2 large onions
• 3 cloves garlic
• 1 piece fresh ginger of about 4 cm
• 400 grams chopped tomatoes or 4 ripe tomatoes
• 3 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ to 1 teaspoon chilli powder, to taste
• 1 teaspoon garam masala
• 100 to 150 ml water or chicken stock
• Sea salt
• Black pepper
• ½ lemon or lime
• A few sprigs fresh coriander

Preparation

• Cut the chicken thighs into large pieces.
• Divide the cauliflower into medium-sized florets.
• Peel and finely chop the onions.
• Peel the garlic and chop it finely.
• Peel the ginger and grate or chop it finely.
• If using fresh tomatoes, cut them into small pieces.
• Roughly chop the fresh coriander.

Method

1. Fry the cauliflower
   Heat 2 tablespoons ghee or oil in a large casserole pan. Fry the cauliflower florets for 5 to 7 minutes over a medium heat, until they colour lightly but are still firm. Remove them from the pan and set aside.
2. Let the cumin seeds release their aroma
   Add the remaining ghee or oil to the pan. Add the cumin seeds and let them briefly release their aroma.
3. Fry the onions
   Add the onions and fry them for 10 to 12 minutes over a moderate heat, until soft and golden. Take your time with this; it forms the base of the masala.
4. Fry the garlic and ginger with the onions
   Add the garlic and ginger and fry for 1 minute.
5. Fry the spices
   Add the turmeric, ground coriander, ground cumin and chilli powder. Stir well and fry the spices briefly, without letting them burn.
6. Cook down the tomatoes
   Add the tomatoes and stir everything well, loosening any bits from the pan. Let the masala fry gently for 8 to 10 minutes, until the tomato has cooked down and the mixture becomes thick and glossy.
7. Add the chicken
   Add the pieces of chicken and stir them well through the masala. Fry the chicken for 5 minutes, so the outside is coated all over with the sauce.
8. Cook the chicken
   Add 100 ml water or chicken stock. Bring gently to the boil, place the lid slightly askew on the pan and let the chicken cook gently for about 20 minutes, until tender. Add extra liquid only if the masala becomes too dry.
9. Return the cauliflower to the pan
   Return the fried cauliflower to the pan and stir carefully. Let the dish simmer gently for another 10 to 12 minutes, until the cauliflower is cooked but still has some texture.
10. Add the garam masala
    Stir the garam masala through the dish and let it cook gently for another 2 minutes.
11. Season and garnish
    Season with sea salt, black pepper and a little lemon or lime juice. Sprinkle with fresh coriander just before serving.

Serving

Serve Murgh Gobi Masala with rice, roti or naan. For a lighter meal, the dish goes well with cucumber salad with yoghurt, fried spinach or extra roasted cauliflower.

Tips

• Preferably use chicken thighs. They stay juicier than chicken breast.
• Briefly fry the cauliflower first for more flavour and a firmer texture.
• Let the masala cook down well before adding the chicken. This gives the dish more depth.
• Add the garam masala only at the end, so the fragrant spices stay fresh.