Name: Murg Masala Curry Recipe
Total time: 660 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A juicy chicken dish cooked with indian spices and cream in a tomato gravy.

How to make Murg Masala Curry Recipe

Surabhi Singh

Crawler

Indian

<p>A juicy chicken dish cooked with indian spices and cream in a tomato gravy.</p>

Non Vegetarian

For the marinade

chicken washed and cut into medium pieces

Hung curd

Ginger Garlic paste th

Salt

Garam Masala

Kashmiri mirch

For the gravy

onions medium sized cut into very thin slices

tomatoes grinded into a paste

Butter

Vegetable Oil

Green cardamom

Cloves

cumin seeds

Cinnamon

Caraway seeds

Bay leaves

Ginger Garlic paste

coriander powder heapful

Fresh cream

Kasoori methi roasted and grinded into powder

honey

Prepare the marinade by making gashes on the chicken pieces,  then add the curd,  salt,  garam masala powder,  kashmiri mirch and ginger-garlic paste.  keep this marinade in the refrigerator for about 8 hours on a medium cooling.  

step 1

At the time of cooking,  place the chicken with the marinade in a pressure cooker,  add 1/2 glass of water and steam the chicken keeping it on a low flame.  let it cook for 2 more minutes after the whistle blows or till it softens.  then separate the chicken and the stock.  

step 2

Heat butter and oil in a pan.  add the green cardamoms,  caraway seeds,  cumin seeds,  bay leaves and cloves.  once it splutters,  add the ginger-garlic paste and cook for a few mins.  

step 3

Next add the sliced onions and cook till it's golden brown in colour.  add coriander powder and kashmiri mirch,  cook for another 2 mins.  

step 4

Add the blended tomatoes and cook till the masala releases oil.  then add cream and stir well.  

step 5

Now add the chicken stock and cook till the mixture starts to boil.  then simmer for about 10 mins.  

step 6

Add the chicken pieces,  now cover and cook for 15 mins on a low flame.  

step 7

Add honey,  kasoori methi,  then cover and cook for another 10 mins on a low flame.  

step 8

Garnish with cream and coriander leaves and serve it hot!

step 9

Better Butter