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Murgh Masala Recipe - Chicken Tangdi Masala
North Indian RecipesLunchNon-Veg

Murgh Masala Recipe - Chicken Tangdi Masala

A non-veg North Indian Recipes recipe with chicken legs, lemon juice - to tenderize the chicken, salt - to tenderize the chicken. Ready in 1h 10m, serves 2.

Curated byKavya Sharma🇮🇳

Calories
980kcal
Estimated Cost
₹500-650
Carbs130g
Protein64g
Fats23g
Servings Scaler
2

Instructions

20 steps
  1. 1

    To begin making the Murgh Masala recipe, wash the chicken legs thoroughly and pat dry it with a kitchen towel

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)garam masala powder(1/4 teaspoon)
  2. 2

    In a small bowl, mix lemon juice & salt and apply this mixture on the chicken pieces to tenderize the meat

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)salt - as per taste
  3. 3

    Keep the chicken rested for 5 minutes

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)
  4. 4

    Separately in another mixing bowl, combine ginger garlic paste, curd and kashmiri chilli powder to make the marinade for Murgh Masala

    ginger garlic paste(1 teaspoon)kashmiri red chilli powder(1 teaspoon)tablespoons curd (dahi / yogurt) - beaten(2)inch ginger - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/4 teaspoon)
  5. 5

    Add the chicken to this, cover and marinate for a minimum of 30 minutes

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)
  6. 6

    Heat a pan on low flame, add mustard oil, place the chicken in the pan along with the cinnamon sticks

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)inch cinnamon stick (dalchini)(1)teaspoons mustard oil(2)
  7. 7

    Fry the chicken on both sides and this process will take a good 10 minutes

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)
  8. 8

    After the chicken legs are pan fried, take them out of the pan and rest them on a plate

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)
  9. 9

    In a the same pan, add cardamom, bay leaf and saute for a minute

    cardamom (elaichi) pods/seeds(1)bay leaf (tej patta)(1)
  10. 10

    Next, add onions and saute the onions until they become translucent

    onions - finely chopped(2)
  11. 11

    This will take about 3-4 minutes

  12. 12

    Once the onions are cooked, add all the spice powders including turmeric powder, red chilli powder, cumin powder, garam masala powder and salt as per your taste

    salt - to tenderize the chicken(1 teaspoon)kashmiri red chilli powder(1 teaspoon)onions - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/4 teaspoon)salt - as per taste
  13. 13

    Saute all the spices together until they are well combined

  14. 14

    Next add the tomato puree and honey and mix it well along with the masalas

    tablespoons homemade tomato puree(3)honey(1/2 tablespoon)garam masala powder(1/4 teaspoon)
  15. 15

    Place the chicken legs back into the pan and mix until all the masala gets coated well on to the chicken legs

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)garam masala powder(1/4 teaspoon)
  16. 16

    Make sure the heat is on low and let the chicken legs cook in the masala for another 15 minutes

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)garam masala powder(1/4 teaspoon)
  17. 17

    Keep tossing the chicken legs in the masala in regular intervals to make sure that the chicken does not burn

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)garam masala powder(1/4 teaspoon)
  18. 18

    Turn off the flame and garnish with finely chopped coriander leaves

    onions - finely chopped(2)inch ginger - finely chopped(1)coriander (dhania) leaves - finely chopped for garnish
  19. 19

    Murgh Masala is ready to be servedServe Murgh Masala along with phulkas and Tadka Raita for scrumptious Indian dinner

    garam masala powder(1/4 teaspoon)
  20. 20

    If you are looking for an easy chicken recipe for dinner, you should definitely try this one

    chicken legs(400 grams)lemon juice - to tenderize the chicken(1 tablespoon)salt - to tenderize the chicken(1 teaspoon)

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