Murg Masala Curry | How to make Murg Masala Curry

By surabhi singh  |  29th Aug 2016  |  
4.0 from 1 review Rate It!
  • Murg Masala Curry, How to make Murg Masala Curry
Murg Masala Curryby surabhi singh
  • Prep Time

    10

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

40

1





About Murg Masala Curry Recipe

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

Murg Masala Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by surabhi singh teaches how to make Murg Masala Curry step by step in detail. This makes it easy to cook Murg Masala Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Murg Masala Curry at home. This amazing and mouthwatering Murg Masala Curry takes 600 minutes for the preparation and 60 minutes for cooking. The aroma of this Murg Masala Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Murg Masala Curry is a good option for you. The flavour of Murg Masala Curry is palatable and you will enjoy each and every bite of this. Try this Murg Masala Curry and impress your family and friends.

Murg Masala Curry

Ingredients to make Murg Masala Curry

  • For the marinade:
  • chicken 1 kg, washed and cut into medium pieces
  • Hung curd 1 cup
  • ginger-Garlic paste 1/4th cup
  • salt
  • Garam masala 2 tsp
  • Kashmiri mirch 2 tsp
  • For the gravy:
  • onions medium sized 4-5 cut into very thin slices
  • tomatoes 4 grinded into a paste
  • butter 2 tbsp
  • Vegetable oil 3 tbsp
  • Green cardamom 4
  • cloves 5
  • cumin seeds 2 tsp
  • cinnamon 2 inch piece
  • caraway seeds 1/2 tsp
  • bay leaves 3
  • ginger-Garlic paste 2 tbsp
  • coriander powder 1 tsp heapful
  • Fresh cream 1 cup
  • Kasoori methi 1 tbsp, roasted and grinded into powder
  • honey 3 tsp

How to make Murg Masala Curry

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the blended tomatoes and cook till the masala releases oil. Then add cream and stir well.
  6. Now add the chicken stock and cook till the mixture starts to boil. Then simmer for about 10 mins.
  7. Add the chicken pieces, now cover and cook for 15 mins on a low flame.
  8. Add honey, kasoori methi, then cover and cook for another 10 mins on a low flame.
  9. Garnish with cream and coriander leaves and serve it hot!

My Tip:

The marinade should not be kept at a very low temperature so as to allow effective seeping in of it into the chicken pieces.

Reviews for Murg Masala Curry (1)

aahna krishna2 years ago

Lovely dish! Wish the picture was not so zoomed in ya
Reply