Murgh Masala Recipe - Chicken Tangdi Masala
A mouthwatering recipe of chicken legs, Murgh Masala Recipe is cooked on the bone in a spicy tomato and onion gravy which makes a perfect dish along with phulkas and raita for a perfect Sunday Lunch.
Murgh Masala is an easy chicken recipe which is spicy and succulent and is alos loved by everyone. In Murgh Masala, chicken legs are marinated in a yogurt marinade and cooked on the bone in a spicy tomato onion gravy.
The process of cooking the chicken slowly is a great way to get the finger licking juicy taste in every bite of chicken. Try this recipe at home and I am sure you will want to make it every week for your friends and family.
If you like this recipe of Murgh Masala, here are a few more easy Chicken Recipes that you can make for your Weekend Dinner:
- 400 grams Chicken legs
- 1 tablespoon Lemon juice , to tenderize the chicken
- 1 teaspoon Salt , to tenderize the chicken
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Kashmiri red chilli powder
- 2 tablespoons Curd (Dahi / Yogurt) , beaten
- 2 Onions , finely chopped
- 1 inch Ginger , finely chopped
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 3 tablespoons Homemade tomato puree
- 1/2 tablespoon Honey
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Garam masala powder
- Salt , as per taste
- 2 teaspoons Mustard oil
- Coriander (Dhania) Leaves , finely chopped for garnish
How to make Murgh Masala Recipe - Chicken Tangdi Masala
To begin making the Murgh Masala recipe, wash the chicken legs thoroughly and pat dry it with a kitchen towel.
In a small bowl, mix lemon juice & salt and apply this mixture on the chicken pieces to tenderize the meat. Keep the chicken rested for 5 minutes.
Separately in another mixing bowl, combine ginger garlic paste, curd and kashmiri chilli powder to make the marinade for Murgh Masala. Add the chicken to this, cover and marinate for a minimum of 30 minutes.
Heat a pan on low flame, add mustard oil, place the chicken in the pan along with the cinnamon sticks. Fry the chicken on both sides and this process will take a good 10 minutes.
After the chicken legs are pan fried, take them out of the pan and rest them on a plate.
In a the same pan, add cardamom, bay leaf and saute for a minute. Next, add onions and saute the onions until they become translucent. This will take about 3-4 minutes.
Once the onions are cooked, add all the spice powders including turmeric powder, red chilli powder, cumin powder, garam masala powder and salt as per your taste.
Saute all the spices together until they are well combined. Next add the tomato puree and honey and mix it well along with the masalas.
Place the chicken legs back into the pan and mix until all the masala gets coated well on to the chicken legs.
Make sure the heat is on low and let the chicken legs cook in the masala for another 15 minutes. Keep tossing the chicken legs in the masala in regular intervals to make sure that the chicken does not burn.
Turn off the flame and garnish with finely chopped coriander leaves. Murgh Masala is ready to be served
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