Murgh Masala Recipe – Chicken Tangdi Masala
Description:
Murgh Masala, a quintessential North Indian dish, features succulent chicken legs marinated in a rich yogurt and spice mixture, cooked on the bone in a flavorful and aromatic tomato-onion gravy. This spicy yet tender chicken recipe is a beloved dish that pairs perfectly with Indian flatbreads like phulkas or a steaming bowl of basmati rice. Murgh Masala is an ideal choice for lunch, dinner, or special occasions, as it’s packed with deep flavors and an irresistible taste that everyone will enjoy.
Cuisine: North Indian Recipes
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken Legs | 400 grams |
| Lemon Juice | 1 tablespoon |
| Salt | 1 teaspoon (to tenderize the chicken) |
| Ginger Garlic Paste | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons (beaten) |
| Onions | 2 (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Cardamom Pods/Seeds | 1 (whole) |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| 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
Cooking Time:
40 minutes
Total Time:
1 hour 10 minutes
Instructions:
-
Prepare the Chicken Legs:
Begin by washing the chicken legs thoroughly under cold water. Pat them dry with a kitchen towel to remove excess moisture. -
Tenderize the Chicken:
In a small bowl, combine lemon juice and salt. Gently apply this mixture on the chicken pieces to tenderize them, and let them rest for about 5 minutes. -
Marinate the Chicken:
In a separate mixing bowl, combine ginger garlic paste, beaten curd, and Kashmiri red chilli powder. Add the chicken legs to this marinade, ensuring the chicken is well-coated. Cover the bowl and refrigerate for at least 30 minutes (you can also marinate it for a few hours for more flavor infusion). -
Fry the Chicken:
Heat a pan on low flame and add mustard oil. Once the oil is hot, place the marinated chicken legs in the pan, along with cinnamon sticks. Fry the chicken on both sides until lightly browned and cooked through. This should take about 10 minutes. After frying, remove the chicken and set it aside on a plate. -
Prepare the Gravy:
In the same pan, add cardamom pods, bay leaf, and sauté them for about 1 minute, releasing their aromatic flavors. Add the finely chopped onions and sauté until they turn soft and translucent, about 3–4 minutes. -
Add Spices and Tomato Puree:
Once the onions are cooked, add turmeric powder, red chilli powder, cumin powder, garam masala powder, and salt (adjust to taste). Sauté the spices for a couple of minutes to blend the flavors. Now, add the homemade tomato puree and honey, stirring well to combine. Let the tomato puree cook down for about 3 minutes, infusing all the spices. -
Cook the Chicken in the Gravy:
Return the fried chicken legs to the pan, coating them with the masala mixture. Mix gently, ensuring the chicken is evenly covered with the rich gravy. Keep the flame low and let the chicken simmer in the gravy for about 15 minutes, turning the chicken occasionally to prevent it from sticking or burning. -
Final Touches:
Once the chicken is fully cooked and the gravy has thickened, turn off the flame. Garnish the Murgh Masala with finely chopped coriander leaves for a fresh, aromatic finish. -
Serve:
Serve this hearty and flavorful Murgh Masala with warm phulkas, steamed rice, or a side of Tadka Raita for a complete Indian meal. It’s a perfect recipe to enjoy with family and friends!
Serving Suggestions:
- With Phulkas: Soft, fluffy Indian flatbreads are ideal for scooping up the rich chicken gravy.
- With Rice: Pair it with basmati rice for a traditional meal.
- With Tadka Raita: A cool, spiced yogurt-based side dish can balance the heat from the spices.
Tips:
- Marination Tip: For an even more flavorful Murgh Masala, marinate the chicken overnight. This will allow the spices to penetrate the meat, making the chicken more tender and flavorful.
- Spice Level: Adjust the quantity of Kashmiri red chilli powder and red chilli powder according to your preferred spice level. Kashmiri red chilli powder gives a mild heat and vibrant color to the dish.
- Gravy Consistency: If the gravy is too thick, you can add a little water to reach the desired consistency. For a richer gravy, add a splash of cream at the end.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 22 g |
| Fat | 18 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 800 mg |
| Cholesterol | 70 mg |
Murgh Masala, with its rich flavors and tender chicken, is not just a dish—it’s an experience of traditional North Indian cooking, elevated with the finest spices and ingredients. Whether for a family meal or a special occasion, this recipe will surely make your meal memorable. Enjoy the burst of spices in every bite!
