I’ve got some amazing British Indian restaurant dishes to share with you!
Yesterday I was treated to some of the most amazing curries at Omars in Hatfield Peverel.
I’ve been tweeting back and forth with the owner Misba for quite some time and have been lucky to have been able to try some of his amazing recipes. This afternoon I got to see them being made by his head chef Sofor Uddin.
This is his recipe for murug daiwahala, a mildly spiced chicken dish which I think you will love!
You garlic fans out there are going to want to try this. First, Sofor lightly browned about a tablespoon of garlic slivers.
Then he added garlic and ginger paste giving the dish two completely different garlic flavours.
It is important to watch the garlic slivers carefully so that they don’t burn. Lightly toast them in the oil and you are in for an amazing meal.
Sofor used pre-cooked and marinated chicken pieces. This add flavour and makes it faster to cook the dish.
Here is my recipe for pre-cooked chicken which will work fine for this recipe. You could also use raw chicken but the cooking time will be slightly longer.
By the way, if you ever find yourself at Liverpool station in London and suddenly crave a curry, get yourself on the train to Omars in Hatfield Peverel.
It’s only a 30 minute journey and you’ll be glad you did. I can’t wait to go back!
International & UK Orders
British Indian Restaurant Recipes - Murug Daiwahala
- Pre-cooked chicken - about one breast per person
- 3 tablespoons vegetable oil
- 2 onions finely chopped
- 5 cloves garlic - finely sliced
- 1 tablespoon whole coriander seed
- 2 tablespoons garlic and ginger paste
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 pinch of turmeric
- 250ml (1 cup) yoghurt
- 3 sliced green chillis
- 3 spring onions - finely sliced
- Heat oil in pan over medium high heat.
- When hot, throw in the garlic slivers and move them around in the pan until light brown.
- Add the coriander seeds and fry for about ten seconds before adding the garlic and ginger paste, garam masala and turmeric.
- Stir to combine and the toss in the chopped onions.
- Fry until golden brown. Be sure to stir regularly so that the spices and garlic don't burn.
- Add about 200ml of water to cool the pan and allow to simmer for about then minutes.
- Now add the tomato paste and pre-cooked chicken and simmer for a further ten minutes.
- Just before serving, stir in the yogurt one tablespoon at a time. You don't want to add the yogurt to quickly or it will curdle.
- Check for seasoning and add salt to taste.
- Top with the sliced green chillies and spring onions and serve with rice or naan.
Monday 18th of May 2020
Cooked this for the first time tonight, was delicious but think I stuffed up as I mixed the entire pre cooked chicken including sauce into the end curry, instead of just the chicken. Had to fish out the bay leaves etc as luckily I realised before serving. Also agree more chilies would be better but it suited my missus as she hates spice. I ended up throwing a little lemon juice in at the end also which we liked.
Thanks as always Dan I bought your book for my dad and he loves it.
Monday 18th of May 2020
Hi James Thanks for your comments. It sounds like you were able to fix your mistake in the end and there is really no reason why the sauce from the pre cooked chicken can't stay in with the bay leaves taken out as you said. Dan
Sunday 2nd of September 2018
Still got to grab a copy of your book.. been telling all my Indian friends ( resto owners) they are intrigued.. Been on the road traveling for the past year ...cycling based... all across the USA and in SE Asia.. no matter where we went we had to find Indian food.. esp.. South INdian.. since being more of a Plant based diet.. Great job on your Video ( YOutube content.)
Someday soon want to travel to the UK to ride on the Lake region and Scottish Highlands.. if we do.. ill be sure to look you up..
Wednesday 19th of September 2018
Great to hear Liam. Thank you.
Monday 25th of September 2017
Such a simple to do recipe packed with flavour, it's now become a firm favourite in our household - of course, served with extra chillies! We were actually low on chillies last week so I added some cayenne and curry powder to add some heat and levels of spice and I was really pleased with the result, purists might balk at this but I really felt it added to the flavour. Giving this 5 stars as for the ease of cooking and the results produced it really is great.
I'm a massive fan of the website and bought the book too, thank you for everything you share TCG :)
Tuesday 17th of October 2017
Thank you very much for purchasing my book. I'm really glad you are enjoying the recipes. I'd do the same if I was short on chillies. Love it spicy.
Wednesday 5th of October 2016
Made this for the first time last week, but it certainly won't be the last time.
Some differences with my version. I pre-cooked chicken thigh meat instead of breast because it has more texture and I think it is less watery. I used ghee (home made) and not oil I noted your comments about how you have to reduce the spices because of some customers complaints, so I increased the amounts of garlic and ginger slightly and I also added sliced chilli at the early cooking stage.
Some of the pre-cooking sauce was also added near the end, and the rest was put in the freezer.
It turned out just like the photo and it was absolutely delicious. Friends who shared it with me (they're very good that way!) want to know when I'll be doing this one again.
The good thing about pre-cooking the chicken is that I have about 500gm in the freezer so the next one will be quite quick to make.
Thursday 6th of October 2016
Thanks for trying my recipe and I'm glad you were able to make the recipe your own. Sounds great! I prefer thigh meat too. Much tastier.
Wednesday 11th of November 2015
Made this tonight Dan and it was very tasty. I added more garlic and chills like Nike and you said you liked it. The only differance was that mine was not as orange as yours. I added a bit more turmeric and tomato paste to bring up the color but was still more pale. I used the paste from a tube. Still very tasty tho and will make it again. Thanx foe the recipie. Eric P.s served it with rice that had finely diced carrots and a 2 pinches of cardamom.
Thursday 12th of November 2015
Thank you for stopping by. The colour thing may be simply down to lighting or the ingredients used. Great to hear you liked the recipe.