Kasuri Murgh Masala | How to make Kasuri Murgh Masala

By Shanti Petiwala  |  22nd Jun 2016  |  
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  • Kasuri Murgh Masala, How to make Kasuri Murgh Masala
Kasuri Murgh Masalaby Shanti Petiwala
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

13

0





About Kasuri Murgh Masala Recipe

This is a throw-together of simple daily ingredients to make a comforting bowl of warm, thick chicken gravy with fenugreek leaves!

Kasuri Murgh Masala is delicious and authentic dish. Kasuri Murgh Masala by Shanti Petiwala is a great option when you want something interesting to eat at home. Restaurant style Kasuri Murgh Masala is liked by most people . The preparation time of this recipe is 30 minutes and it takes 30 minutes to cook it properly. Kasuri Murgh Masala is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kasuri Murgh Masala. Kasuri Murgh Masala is an amazing dish which is perfectly appropriate for any occasion. Kasuri Murgh Masala is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kasuri Murgh Masala at your home.

Kasuri Murgh Masala

Ingredients to make Kasuri Murgh Masala

  • 1/2 kg chicken on bone (marinated in 1/2 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garam masala powder)
  • 1 medium bunch of fenugreek leaves, roughly chopped (i like to use as much of the stem as I can)
  • 1 large onion, minced
  • 1 medium tomato, minced
  • 1 tbsp fresh ginger, garlic, green chilli paste
  • 1/2 tsp haldi
  • 1 tsp Chilli Powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder 1/2 tsp garam masala powder
  • 2-3 tbsp oil
  • 2 tbsp Kasuri methi
  • Salt to taste
  • Water as needed

How to make Kasuri Murgh Masala

  1. In a deep-bottomed vessel, put the oil, minced onions and saute on a medium heat.
  2. Then add the ginger, garlic, green chilli paste and saute well on a low flame till the onions begin to brown.
  3. Now, add the tomatoes and let the mixture cook till it turns a little jammy and the oil separates from the sides of the vessel.
  4. Put in the dry powders (turmeric, coriander, chilli, cumin) and mix well on a low flame.
  5. Then, put in the chicken and coat well on both sides with the masala - till the outside of the chicken is cooked well.
  6. Finally, put in the chopped methi and cover.
  7. Once the methi wilts, it will release water - at this stage put in the salt and continue to cook till the chicken is perfectly done. Add a little water depending on the consistency you want - I like a semi-liquid gravy.
  8. At this point, sprinkle the garam masala from the top and rub the kasuri methi between your palms and sprinkle over.
  9. Serve the chicken hot with chapatti or rice.

My Tip:

The kasuri methi over the top adds an extra oomph factor to the recipe!

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