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Murgh Masala Recipe

Murgh Masala Ingredients:

Murgh Masala Recipe
Murgh Masala Recipe
  • Onion, chopped — 1
  • Garlic, crushed — 3-6 cloves
  • Gingerroot, peeled, thinly sliced — 1-inch piece
  • Oil — 1/4 cup
  • Coriander — 1 tablespoon
  • Ground cumin — 2 teaspoon
  • Turmeric — 1 teaspoon
  • Cayenne pepper — 1/4 teaspoon
  • Tomatoes, chopped or crushed — 1 cup
  • Chicken breasts or thighs, boneless, skinless, cut into bite-sized pieces — 2 1/2 pounds
  • Water — 1/2 cup
  • Salt and pepper — to taste
  • Yogurt or cream — 1/2 cup
  • Cilantro, chopped — 1/2 bunch
  • Lemon juice — 1 to 2 tablespoons
  • Garam masala — to taste

How to make Murgh Masala:

  • Add the onion, garlic and ginger to a food processor or blender and process until smooth. Add a little water if necessary.
  • Heat the oil in a large pot, wok or kadhai over medium flame. Add the coriander, cumin, turmeric and cayenne and lightly toast in the oil until fragrant, 10-15 seconds. Add the onion puree and saut√©, stirring frequently, for 5-8 minutes until cooked down.
  • Stir in the tomatoes and simmer for 3-4 minutes. Then add the chicken, water, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
  • Remove from heat and stir in the yogurt or cream, cilantro, lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.

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