Murgh Masala

Murgh masala or Chicken Masala is a classic north indian chicken curry of chicken in a chunky onion-tomato and aromatic spices laden sauce. Serve this homestyle chicken curry with indian flatbread slike roti or naan, or with steamed basmati rice.

5 from 2 votes

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Prep Time 15

Cook Time 40

Total Time 1

Course Main Course

Cuisine Indian

Servings

Ingredients

2 lb (~950g) chicken bone in, skinless
4-5 tablespoon mustard oil or any cooking oil you prefer
300 g onion sliced (~2 medium onion)
1.5 tablespoon ginger garlic paste (coarsley pound 4 -5garlic and ½ inch ginger in mortar pestle)
2 tablespoon cilantro stems
1 tablespoon coriander powder
1.5 teaspoon salt divided, adjust to taste
2.5 -3 teaspoon red chilli powder (hot), adjust to taste
¾ teaspoon turmeric powder
350 g tomatoes crush fresh tomatoes in a blender
1 teaspoon amchur dry mango powder, substitue with lemon juice
1.5 teaspoon garam masala
2 teaspoon kasuri methi skip if not available
2-3 tablespoon cilantro leaves chopped, for garnish

Whole Spices

2 medium bay leaf
6 green cardamom
4 clove
1.5 teaspoon cumin seeds
10-12 black peppercorn
2 inch cinnamon stick

Instructions

To a wide mouthed, heavy bottom cooking pot (dutch oven or heavy wok shaped pot would be great too), add mustard oil and let heat up on medium flame till slightly smoky.
Reduce to low flame and add the whole spices - bay leaves,cinnamon, cloves, green cardamom, black peppercorns and cumin seeds. Let crackle and fry the spices for 8-10 seconds or so taking care not to burn.
Introduce the sliced onions. Bump up the stove to low medium heat. Fry the onions for about 9-12 minutes until nicely golden brown (but not too dark). Avoid stirring too much while onions fry.
Tip - Take time to brown the onions. This not only intensifies the flavor and color of the masala but also contributes to its texture, preventing it from becoming overly soft during extended cooking.
Add the ginger garlic and cilantro stems next. Add 1-2 tablespoon of water and fry for 10-15 seconds.
Chicken goes in next on medium-high heat. Sprinkle ½ teaspoon salt on the chicken and stirring intermittently, fry it for next 3-4 minutes with onions until you see no pink.
Sprinkle coriander, turmeric and red chili powder. Toss around and fry until the spices coat the chicken. About 1-2 minutes.
Crushed tomatoes go in next along with 1 teaspoon of salt. Combine everything together and in about 1-2 minutes you will see a lot of liquid in the pot. That's what we want, the chicken will cook in its juices and this liquid.
Reduce the heat to low, cover the pot and let cook for 25-35 minutes or until fall apart tender. Adjust time depending on quality and size of the chicken you are using. Keep checking by uncovering the lid and add little water if/as needed.
Uncover, you will see a much thicker and deep colored sauce in the pot now with a thin layer of oil separating. (image 14) Finish the chicken masala with garam masala, kasuri methi and amchur powder
Sprinkle the cilantro leaves(image 16). Rest the curry for 20 minutes(if possible). Serve!

PRESSURE COOKER OR INSTANT POT METHOD

Pressure Cooker - Do steps 1-7 above in a pressure cooker on the heat settings mentioned. If you feel that the liquid might not be enough for pressure cooking, add ? to ½ cup water. Close the lid and cook for 1-2 whistles on medium heat. Let pressure release naturally. Add finishing spices and garnish with coriander leaves.
Instant Pot - Do steps 1-7 above in a pressure cooker on saute mode. Add ? to ½ cup water. Secure the lid with valve in seal position. Press pressure cook on high and set timer for 6-8 minutes. Let pressure release naturally. Open the lid and if needed, dry out the liquid on sauté mode for 4-5 minutes.

Notes

Onions - Avoid using onion paste, chopped onion since we want texture in the masala. Cook onions until they are golden brown to give the masala a rich color and depth of flavor.
Tomatoes - Use canned diced tomatoes or fire roasted tomatoes if you don't want to use fresh.
Fresh Ingredients - The authentic taste of murgh masala comes from fresh aromatics, though you can use certainly bottled garlic ginger paste or canned tomatoes (as noted above) for convenience.
Make it Creamy - If you prefer a creamy sauce, you can add a bit of heavy cream, unsweetened coconut milk, coconut cream or whisked plain yogurt towards the end of cooking. This step is optional but adds quite a luxurious touch to the masala.
Give It Time - Let the chicken simmer in the masala on low heat until it's tender and fully cooked. The entire process can take around 30-40 minutes. Slow cooking allows the spices to meld and the flavors to develop.
Adjust the spice levels depending on personal preference. For example, I love to add chopped green chilies on top for extra heat before serving.

How To Serve Masala Murgh

Traditional Indian Way- You can serve murgh masala with roti, naan, puri, steamed basmati rice. Add yellow dal, boondi raita, green chutney and a small serving of garlic or ,lime pickle for a full indian spread
Serve over quinoa, or cauliflower rice and add a fresh salad like kachumber on the side.
Vegetables - Serving a side of lightly steamed or sautéed vegetables, such as broccoli, green beans or carrots, to add nutrition to the meal.