Murgh Masala Recipe – Chicken Tangdi Masala
A flavorful and aromatic North Indian dish, Murgh Masala or Chicken Tangdi Masala is a beloved recipe featuring tender chicken legs cooked in a spiced, savory tomato-based gravy. This dish is perfect for lunch or dinner and pairs beautifully with phulkas (Indian flatbread) and Tadka Raita (yogurt with tempering). If you’re seeking a comforting, hearty chicken dish with the essence of traditional Indian spices, this recipe will make a delightful addition to your culinary repertoire.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken legs (Tangdi) | 400 grams |
| Lemon juice | 1 tablespoon (for tenderizing) |
| Salt | 1 teaspoon (for tenderizing) |
| Ginger garlic paste | 1 teaspoon |
| Kashmiri red chilli powder | 1 teaspoon |
| Curd (Dahi/Yogurt) – beaten | 2 tablespoons |
| Onions – finely chopped | 2 medium |
| Ginger – finely chopped | 1 inch |
| Cardamom (Elaichi) pods/seeds | 1 pod |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 leaf |
| Homemade tomato puree | 3 tablespoons |
| Honey | 1/2 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Salt | As per taste |
| Mustard oil | 2 teaspoons |
| Fresh coriander leaves | For garnish, finely chopped |
Preparation Time:
- 30 minutes for marinating
Cooking Time:
- 40 minutes for cooking
Total Time:
- 70 minutes (including marination)
Servings:
- 2 servings
Cuisine:
- North Indian
Course:
- Main Course (Lunch/Dinner)
Diet:
- Non-Vegetarian
Instructions:
Step 1: Tenderize the Chicken
Start by thoroughly washing the chicken legs and patting them dry with a kitchen towel to remove any excess moisture. In a small bowl, mix together lemon juice and salt. Apply this mixture to the chicken legs, gently rubbing it in to tenderize the meat. Let the chicken rest for 5 minutes to allow the salt and lemon juice to work their magic on the meat.
Step 2: Marinate the Chicken
In another mixing bowl, combine ginger garlic paste, beaten curd (yogurt), and Kashmiri red chilli powder. This mixture will act as the marinade. Add the chicken legs to the marinade, ensuring each piece is evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes. For best results, you can marinate the chicken for up to an hour to enhance the flavors.
Step 3: Fry the Chicken Legs
Heat a pan over a low flame and add mustard oil to it. Once the oil heats up, place the marinated chicken legs in the pan along with the cinnamon stick. Allow the chicken to fry on both sides for about 10 minutes, or until it is golden brown and cooked through. Once fried, remove the chicken from the pan and place it on a plate to rest.
Step 4: Sauté the Spices and Onions
In the same pan, add cardamom, bay leaf, and sauté for a minute, allowing the spices to release their fragrance. Next, add the finely chopped onions and sauté them until they turn translucent, which should take about 3-4 minutes. This forms the base of your gravy.
Step 5: Add the Spice Powders and Tomato Puree
Once the onions are cooked, add the turmeric powder, red chilli powder, cumin powder, and garam masala powder. Stir well, and sauté the spices until they are well combined and aromatic. Then, add the tomato puree and honey, mixing it well with the spices. Let the tomato mixture cook for about 3 minutes, allowing it to thicken slightly and develop deeper flavors.
Step 6: Combine the Chicken and Masala
Now, return the fried chicken legs to the pan, ensuring that each leg is coated thoroughly with the masala mixture. Stir gently to coat the chicken well, making sure the heat is set to low. Let the chicken cook in the masala for another 15 minutes, stirring occasionally to ensure the chicken does not burn and that the flavors get absorbed into the meat. Keep the heat on low to ensure the chicken remains tender.
Step 7: Garnish and Serve
Once the chicken has cooked through and is well coated in the masala, turn off the heat. Garnish with freshly chopped coriander leaves to add a burst of color and flavor. Your Murgh Masala is now ready to be served!
Serving Suggestions:
- Serve the Murgh Masala hot with phulkas (Indian flatbread) or steamed basmati rice.
- Pair it with a side of Tadka Raita (yogurt with a tempering of mustard seeds and curry leaves) to balance the rich and spicy flavors of the curry.
- You can also enjoy it with naan or jeera rice for a fulfilling Indian meal.
Tips for the Perfect Murgh Masala:
- Marination: Don’t rush the marination process. The longer the chicken marinates, the more flavorful the dish will be. Marinating for 1-2 hours is ideal.
- Mustard Oil: Mustard oil gives a distinct, authentic flavor to this dish. If unavailable, you can use vegetable oil, but the taste will differ slightly.
- Slow Cooking: Cooking the chicken in low heat allows the spices to infuse the meat deeply, making it more flavorful and tender.
- Adjusting Spice Levels: Feel free to adjust the red chilli powder and garam masala according to your spice tolerance. For a milder version, reduce the quantity of chilli powder.
Murgh Masala is a savory, tender chicken curry that’s rich in flavor with the warmth of Indian spices. Whether you’re preparing it for a family dinner or serving it at a special gathering, this dish is sure to impress. So, gather your ingredients and enjoy this delightful North Indian recipe that’s full of tradition, flavor, and love.
