400 grams Chicken legs
1 tablespoon Lemon juice , to knead the chicken
1 teaspoon Salt , to knead the chicken
1 teaspoon Ginger Garlic Paste
1 teaspoon Kashmiri red bean stew powder
2 tablespoons Curd (Dahi/Yogurt) , beaten
2 Onions , finely slashed
1 inch Ginger , finely slashed
1 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
1 Bay leaf (tej patta)
3 tablespoons Homemade tomato puree
1/2 tablespoon Honey
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red bean stew powder
1/4 teaspoon Cumin (Jeera) powder
1/4 teaspoon Garam masala powder
Salt , according to taste
2 teaspoons Mustard oil
Coriander (Dhania) Leaves , finely cleaved for embellish
Step by step instructions to make Murgh Masala Recipe – Chicken Tangdi Masala
To start making the Murgh Masala formula, wash the chicken legs altogether and pat dry it with a kitchen towel.
In a little bowl, blend lemon juice and salt and apply this blend on the chicken pieces to soften the meat. Keep the chicken rested for 5 minutes.
Independently in another blending dish, join ginger garlic glue, curd and kashmiri stew powder to make the marinade for Murgh Masala. Add the chicken to this, cover and marinate for at least 30 minutes.
Warmth a skillet on low fire, include mustard oil, put the chicken in the container alongside the cinnamon sticks. Sear the chicken on the two sides and this procedure will take a decent 10 minutes.
After the chicken legs are sautéed, remove them from the dish and lay them on a plate.
In an a similar dish, include cardamom, cove leaf and saute for a moment. Next, include onions and saute the onions until the point that they end up translucent. This will take around 3-4 minutes.
Once the onions are cooked, include all the zest powders including turmeric powder, red bean stew powder, cumin powder, garam masala powder and salt according to your taste.
Saute every one of the flavors together until the point when they are all around consolidated. Next include the tomato puree and nectar and blend it well alongside the masalas.
Place the chicken legs again into the skillet and blend until all the masala gets covered well on to the chicken legs.
Ensure the warmth is on low and let the chicken legs cook in the masala for an additional 15 minutes. Continue hurling the chicken legs in the masala in customary interims to ensure that the chicken does not consume.
Kill the fire and enhancement with finely cleaved coriander takes off. Murgh Masala is prepared to be served
Serve Murgh Masala alongside phulkas and Tadka Raita for luscious Indian supper. In the event that you are searching for a simple chicken formula for supper, you shoul