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Murgh Masala Recipe – Chicken Tangdi Masala
Delicious and cooked with the bone in a spicy tomato and onion gravy, Murgh Masala Recipe for Chicken Thighs is a perfect dish along with phulkas and raita for a perfect Sunday lunch.
Murgh Masala is an easy chicken recipe that is spicy and juicy and everyone loves it too. In Murgh Masala, chicken thighs are marinated in a yogurt marinade and cooked with the bone in a spicy tomato onion sauce.
The slow cooking process of chicken is a great way to get a juicy flavor in every bite of chicken. Try this recipe at home and I’m sure you’ll want to make it every week for your friends and family.
Serve Murgh Masala along with phulkas and Tadka Raita for a scrumptious Indian dinner. If you are looking for an easy chicken recipe for dinner, you should try this one.
Ingredients
- 400 grams of chicken thigh
- 1 tablespoon lemon juice to tenderize the chicken
- 1 tsp salt to soften the chicken
- 1 teaspoon ginger garlic paste
- 1 tsp Kashmiri red chili powder
- 2 tablespoons of cottage cheese (Dahi / Yogurt), whipped
- 2 onions, finely chopped
- 1-inch ginger, finely chopped
- 1 cardamom pod/seeds (Elaichi).
- 1-inch cinnamon stick (Dalchini)
- 1 bay leaf (tej patta)
- 3 spoons Homemade tomato puree
- 1/2 teaspoon of honey
- 1/2 teaspoon turmeric powder (Haldi)
- 1/2 teaspoon of Red Chilli powder
- 1/4 teaspoon ground cumin (Jeera)
- 1/4 tsp Garam masala powder
- Salt, to taste
- 2 teaspoons of mustard oil
- Coriander (Dhania) Leaves, finely chopped for garnish
How to make Murgh Masala Recipe – Chicken Tangdi Masala
To start the Murgh Masala recipe, wash the chicken legs thoroughly and dry them with a kitchen towel.
Mix the lemon juice and salt in a small bowl and rub this mixture over the chicken pieces to tenderize the meat. Let the chicken rest for 5 minutes.
Separately, in another bowl, mix the ginger garlic paste, curd, and Kashmiri chili powder to make the marinade for the Murgh Masala. Add the chicken, cover, and let marinate for at least 30 minutes.
Heat the pan on a low flame, add mustard oil, and put the chicken in the pan along with the cinnamon sticks. Fry the chicken on both sides and this process will take a good 10 minutes.
After the chicken thighs are seared, remove them from the pan and place them on a plate.
In the same pan, add cardamom, and bay leaf, and saute for a minute. Then add the onion and fry the onion until translucent. It will take about 3-4 minutes.
Once the onion is cooked, add all the spice powders including turmeric powder, red chili powder, cumin powder, garam masala powder, and salt as per your taste.
Saute all the spices together until well combined. Then add tomato paste and honey and mix well along with the masalas.
Place the chicken thighs back into the pan and stir until all the masala is well coated on the chicken thighs.
Make sure the heat is low and let the chicken thighs cook in the masala for another 15 minutes. Toss the chicken legs in the masala at regular intervals to ensure that the chicken does not burn.
Switch off the flame and garnish with finely chopped coriander leaves. Murgh Masala is ready to serve
Serve Murgh Masala along with phulkas and Tadka Raita for a scrumptious Indian dinner. If you are looking for an easy chicken recipe for dinner, you should try this one.
Ingredients for chicken tangdi masala
- 2 teaspoons curd
- 2 teaspoons lemon juice
- 1 teaspoon ginger-garlic paste red chili
- 1 teaspoon black pepper 500 grams of chicken tangdi (chicken drumsticks)
- 1 tablespoon mustard oil coriander leaves
- 1 cup tomatoes
- 3 chili peppers puree
- 1 tablespoon shrimp
- 1 tablespoon tomatoes pureed shrimp to taste
- Black pepper to taste Salt
How to make Chicken Tangdi Masala
1.Start marinating the chicken drumsticks, take a bowl and add lemon juice, ginger-garlic paste, red chilli powder, coriander powder, garam masala powder, sugar, green chillies, salt and black pepper.
2. Mix everything well and add the chicken drumsticks to the bowl. Make sure to coat the chicken pieces nicely. Set aside for 20-30 minutes.
3.Now heat mustard oil in a kadhai and add the marinated chicken.
4.Fry them on a high flame from all sides until golden and keep the rest of the marinade aside for the sauce.
5.Now add the remaining marinade that was kept aside to the kadhai and along with it add the tomato and onion paste. Mix well and let it cook on high flame.
6.Now add a cup of water. Mix well and cook the chicken for 15-20 minutes on high heat. 7. Cook until the sauce thickens. 8. Remove them to a serving bowl and sprinkle coriander leaves on top.
