Murgh Saalan Tonk Style | How to make Murgh Saalan Tonk Style

By Faiza Mirza  |  22nd May 2017  |  
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  • Murgh Saalan Tonk Style, How to make Murgh Saalan Tonk Style
Murgh Saalan Tonk Styleby Faiza Mirza
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About Murgh Saalan Tonk Style Recipe

It is the simplest version of chicken curry recipe. No need to add coconut or any type of nuts. It is made from spicies which are commonly available. This dish is more common in tonk ( my native place).

Murgh saalan tonk style is a popular aromatic and delicious dish. You can try making this amazing Murgh saalan tonk style in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Murgh saalan tonk style by Faiza Mirza has detailed steps with pictures so you can easily learn how to cook Murgh saalan tonk style at home without any difficulty. Murgh saalan tonk style is enjoyed by everyone and can be served on special occasions. The flavours of the Murgh saalan tonk style would satiate your taste buds. You must try making Murgh saalan tonk style this weekend. Share your Murgh saalan tonk style cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Faiza Mirza for inputs. In case you have any queries for Murgh saalan tonk style you can comment on the recipe page to connect with the Faiza Mirza. You can also rate the Murgh saalan tonk style and give feedback.

Murgh Saalan Tonk Style

Ingredients to make Murgh Saalan Tonk Style

  • chicken - 1/2 kg
  • oil - 300 ml
  • Garam masala powder - 1 tsp
  • onion- 3 medium size ( chopped)
  • ginger garlic paste - 1/2 Cup (100 ml)
  • curd - 200 gram
  • red chilli powder - 4 tsp
  • turmeric Powder - 1 tsp
  • coriander powder - 4 tsp
  • salt as required
  • coriander leaves for garnishing

How to make Murgh Saalan Tonk Style

  1. Wash the chicken very well. Heat oil in a kadhayi, add garam masala fry till you get the aroma, add onions and fry till golden brown.
  2. Add ginger garlic paste and cook till the raw smell goes off.
  3. Add chicken and cook till it becomes white ( approx 10 mins).
  4. Add whisked curd mix it very well and cook for 10 mins.
  5. Make paste of red chilli, turmeric and coriander powder in water and add with salt.
  6. Now add this mixture to the chicken, cook it till oil starts to separate. Add 150 ml water and cook for 10 mins.
  7. Stop the stove, spicy chicken curry recipe is ready, garnish it with coriander leaves.
  8. Serve it wih tandoori roti, naan or tawa roti. .

My Tip:

You can also add paste of khadi lal mirch instead of red chilli powder. It will enhance the taste.

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