Masala Murg

Inspired by the chicken curries made in the households of India. This masala murg is rich in flavour and texture. The tender chicken is marinated with spices that enhance the flavours of the curry. The masala is the backbone of any curry. With this recipe, you can cook the masala to perfection with ease. If you're looking for an easy yet delicious chicken curry recipe, you must try this one!

Serves: 4

Ingredients

750g Chicken thighs

Marination

3 tbsp Curd

2 tbsp Lemon juice

2 tsp Haldi

3 tbsp Coriander powder

1 tsp Chilli powder

Salt to taste

2 tsp Fenugreek leaves

Curry

2 Bay leaves

4-5 Peppercorns

7-8 Fenugreek seeds

7-8 Coriander seeds

1 dried red chilli

2 tsp Jeera seeds

2 chopped Onions

1½ cup Tomato puree

2 chopped green chillies

2 tsp Garlic ginger paste

½ tsp Haldi

2 tbsp Coriander powder

1 tsp Chilli powder

Salt to taste

3 tbsp Meat masala

3 tbsp Sunflower oil

Method

Step 1- Marination

Chop the chicken thighs into bite-size pieces. Add curd, lemon juice, haldi, coriander powder, chilli powder, salt and fenugreek leaves to a bowl. Whisk till smooth marinate.

Step 2

Add chicken pieces and coat well. Cover the bowl and place in the refrigerator for 2 hours or overnight.

Step 3- Curry

Add oil to a non-stick pot and place on heat. Once hot, add jeera seeds, peppercorns, bay leaves, dried red chilli, coriander, and fenugreek seeds. Cook till fragrant.

Step 4

Then add onions and cook till golden brown. Stir occasionally. Then add chopped green chillies and ginger garlic paste. Cook till the raw garlic smell goes away.

Step 5

Add tomato puree and cook on medium heat until the masala is thick and leaves oil. Then add meat masala, haldi, coriander powder, haldi, chilli powder, and salt.

Step 6

Mix all the dried spices in the tomato masala and add ¼ cup of water. Reduce the masala again until thick and sticky. Then add chicken thighs to the masala along with the leftover marinade paste.

Step 7

Mix in the chicken pieces till coated with the masala. Then add 1¼ cup water and place a lid on the pot. Cook on medium-low flame for 15 minutes.

Step 8

Then lift the lid and check if the chicken is cooked. If not, cook for another 5 minutes. Then reduce the water, if any. Garnish with some fenugreek leaves and cream.

Tips

1. Marination of the meat enhances the flavours. Please don't skip it.

2. Make sure to cook the whole spices till aromatic as they tend to burn quickly.

3. When cooking the masala, make sure to cook the puree till it's sticky and leaves out all the oil.

4. Make sure not to add more water than necessary; you might overcook the chicken.

5. When the chicken is cooked, it should read 74°C on the thermometer, or if you cut it into pieces and press it against the meat, the liquid should be transparent.

6. Garnishing the curry with fenugreek leaves makes it aromatic; I highly recommend you do that.