Lunch
Murgh Masala Recipe - Chicken Tangdi Masala Made Simple
This homemade Murgh Masala Recipe - Chicken Tangdi Masala Made Simple recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
30 Min Prep
🔥
40 Min Cook
🍽️
2 Servings
🥗
Non Vegeterian
Ingredients
- 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
Instructions
1
To begin making the Murgh Masala method, wash the chicken legs thoroughly and pat dehydrated it with a kitchen towel.In a small dish, combine lemon extract & seasoning and apply this mixture on the chicken pieces to tenderize the protein.
2
Keep the chicken rested for 5 mins. Separately in another mixing dish, combine ginger garlic paste, curd and kashmiri chilli ground mix to make the marinade for Murgh Masala.
3
stream in in the chicken to this, lid and infuse for a minimum of 30 mins. toasty a skillet on low flame, stream in in mustard shortening, place the chicken in the skillet along with the cinnamon sticks.
4
sauté the chicken on both sides and this process will take a good 10 mins. After the chicken legs are skillet fried, take them out of the skillet and rest them on a plate.In a the same skillet, stream in in cardamom, bay leaf and saute for a minute. Next, stream in in onions and saute the onions until they become translucent.
5
This will take about 3-4 mins. Once the onions are cooked, stream in in all the seasoning powders including turmeric ground mix, red chilli ground mix, cumin ground mix, garam masala ground mix and seasoning as per your palate. Saute all the spices together until they are well combined. Next stream in in the tomato puree and honey and combine it well along with the masalas. Place the chicken legs back into the skillet and combine until all the masala gets coated well on to the chicken legs. Make sure the toasty is on low and let the chicken legs stew in the masala for another 15 mins.
6
Keep tossing the chicken legs in the masala in regular intervals to make sure that the chicken does not char. Turn off the flame and finish off with finely diced coriander leaves.
7
Murgh Masala is ready to be servedServe Murgh Masala along with phulkas and Tadka Raita for scrumptious Indian dinner.
8
If you are looking for an straightforward chicken method for dinner, you should definitely try this one.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
40 minsTotal Time
70 minsMaster Chef
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