Chicken Murgh masala|Chicken Gravy Masala|Restaurant Style Murgh Masala|How to make Yummy Hotel style Murgh chicken Masala

Chicken is a yummy dish which I love to eat. Our kids are eager to try out new recipes daily. This recipe is packed with less fat and good nutrition. This delicious mouth-watering recipe is easy to make and tastes awesome. This recipe is from my sister the picture itself throws me a spell to taste...Can't wait to taste it..yum yum... 

Ingredients Required:

Chicken-250gms

Onions - 2 diced

Green Chili-2 slit

Ginger Garlic paste-1 tsp

Tomatoes-2

Red chili-4-5

Whisked curd-100ml

Cardamon-3

Ghee/oil-3tsp

Garam masala-1tsp

salt-2-3tsp

Coriander leaf

Lemon juice-2tsp

Step 1:

Clean the chicken well and drain the water and keep it aside.

Cut the onions into small slices, slit the green chili. Take the red chili and soak them in hot water for 10mins.

Step 2:

Cut the tomatoes and add them to a mixie jar, add the soaked red chili to it along with 3 Cardamon grind it into a fine thick paste. Do not add water while grinding.

Step 3:

Whisked Curd: Take some fermented curd put it in a filter and drain the whey(water like liquid ) in the curd and take the thick curd in a bowl and beat the curd with a fork or egg beater Whisked curd is ready it will be thick and creamy. Keep it ready.

Step 4:

Heat a thick bottom pan or non-stick pan with ghee add fennel seeds and cumin seeds(Powders can also be used).

Step 5:

Add the onions and fry well till golden brown and transparent, add the slit green chili, add the ginger garlic paste fry well till the raw smell leaves.

Step 6:

Add the cleaned chicken pieces and fry well in low flame for 2 mins then cover it with a lid and fry for 10 mins.

Step 7:
Add garam masala and required salt mix and let all combine well, add the tomato and red chili paste and stir well. Fry in medium flame till the raw smell leaves.Fry till oil separates out.

  















Step 8: 
When the oil separates out from the chicken masala turn the flame to low, add the whisked curd and mix well.

Step 9:

After 10 mins add half cup of water and make the masala boil. Let the chicken become soft and let the masala coat well with the chicken pieces check for salt. Switch off the flame when the gravy thickens, sprinkle coriander leaves and add 2tsp lemon juice if required.

Taaa..Daaa..!!! yummy delicious tongue tingling Murgh Masala is ready to be served.

This recipe goes well with Rice, sambar rice, Chapathi, roti, Naan, Phulka 

Make it.. share it and enjoy it...

Thank you!!