Murg Masala Recipe


Step right into a international of tantalizing aromas and strong flavors with our superb Murg Masala recipe. Combining succulent pieces of hen with a medley of aromatic spices, this dish is a celebration of the rich culinary background of India. Get geared up to embark on a flavorful adventure that will leave your flavor buds dancing with delight.


For the Marinade:

500g boneless bird portions, cut into chunk-sized chunks
1 cup yogurt, whisked till easy
2 tablespoons ginger paste
2 tablespoons garlic paste
1 teaspoon purple chili powder
1 teaspoon turmeric powder
Salt to taste

For the Masala:

3 tablespoons oil or ghee
2 big onions, finely chopped
2 tomatoes, pureed
1 tablespoon cumin seeds
1 tablespoon coriander powder
1 tablespoon garam masala
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon fenugreek leaves (kasuri methi)
Salt to flavor
Fresh coriander leaves, chopped (for garnish)


Marinating the Chicken:

In a bowl, integrate yogurt, ginger paste, garlic paste, pink chili powder, turmeric powder, and salt to create the marinade.
Add the bird portions to the marinade, ensuring every piece is well covered.
Cover and refrigerate for at the least 2 hours, permitting the flavors to infuse into the beef.
Preparing the Masala:

Heat oil or ghee in a heavy-bottomed pan over medium warmness.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Stir within the tomato puree and cook until the oil starts to separate from the masala.
Adding the Spices:

Lower the heat and add coriander powder, cumin powder, paprika, and garam masala. Stir nicely to mix the spices with the masala.
Cooking the Chicken:

Gently add the marinated bird portions to the masala. Increase the warmth to medium and prepare dinner for about 10-15 mins, stirring occasionally.
Infusing the Aroma:

Crush the fenugreek leaves (kasuri methi) between your palms to release their aroma, and upload them to the hen masala.
Finishing Touches:

Adjust the salt in step with your flavor and allow the chicken simmer for any other 5 mins, permitting it to soak up the flavors.
Garnish and Serve:

Sprinkle freshly chopped coriander leaves over the Murg Masala for a burst of freshness.
Presentation Tips:

Serve this fragrant Murg Masala with fluffy basmati rice, naan, or roti for an entire meal revel in.
For an stylish contact, keep in mind garnishing with a drizzle of cream or a handful of sliced almonds.


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