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
- 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.