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Kasuri Murgh Masala

Jun-22-2016
Shanti Petiwala
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Non-veg
  • Medium
  • Indian
  • Simmering
  • Main Dish
  • Low Calorie

Ingredients Serving: 4

  1. 1/2 kg chicken on bone (marinated in 1/2 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garam masala powder)
  2. 1 medium bunch of fenugreek leaves, roughly chopped (i like to use as much of the stem as I can)
  3. 1 large onion, minced
  4. 1 medium tomato, minced
  5. 1 tbsp fresh ginger, garlic, green chilli paste
  6. 1/2 tsp haldi
  7. 1 tsp Chilli Powder
  8. 1/2 tsp coriander powder
  9. 1/4 tsp cumin powder 1/2 tsp garam masala powder
  10. 2-3 tbsp oil
  11. 2 tbsp Kasuri methi
  12. Salt to taste
  13. Water as needed

Instructions

  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.

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