Murgh Masala (Chicken Masala)

Name: Murgh Masala (Chicken Masala)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 ¼ pounds boneless skinless chicken breasts, tenders, or thighs; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 1½ teaspoons garam masala; ½ teaspoon ground cardamom; ¼ teaspoon ground turmeric; 2 onions; 4 garlic cloves; 2-inch piece ginger; 2 very ripe tomatoes; 3 tablespoons oil or ghee; 5 whole cloves; 1 cinnamon stick; ⅔ cup thick plain yogurt

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
321 kcal
Course
Main Course
Cuisine
Indian

Murgh Masala (Chicken Masala)

Megan Mendez

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A classic mild Indian curry, Murgh Masala is a fragrant combination of chicken, tomato, yogurt, and a plethora of aromatics and spices.

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Ingredients

Servings

2 ¼ pounds boneless skinless chicken breasts, tenders, or thighs, cut into bite-sized pieces
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1½ teaspoons garam masala
½ teaspoon ground cardamom
¼ teaspoon ground turmeric
2 onions, finely chopped
4 garlic cloves. roughly chopped
2-inch piece ginger, roughly chopped
2 very ripe tomatoes, chopped (substitute 2 to 2 ½ cups canned crushed tomatoes if tomatoes aren't very ripe)
3 tablespoons oil or ghee
5 whole cloves
1 cinnamon stick
⅔ cup thick plain yogurt (strained regular yogurt or Greek-style both work)

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Instructions

Mix the cumin, coriander, garam masala, cardamom, and turmeric together and rub it into the chicken.
Put half the onion with the garlic, ginger, and chopped tomato in a food processor or blender and puree into a smooth paste.
Heat the oil in a medium Dutch oven over medium-high heat, add the remaining onion, the cloves and cinnamon and fry until the onion is softened and translucent. Add the tomato and onion paste and stir for 5 minutes. Season with salt, to taste. Stir in the yogurt until smooth and then add the spiced chicken.
Bring to a boil, then reduce the heat, cover and simmer for 40 to 50 minutes until the chicken is cooked through and the sauce has come together. Stir the ingredients occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for several minutes uncovered toward the end of the cooking time. Season with salt to taste and serve with basmati rice or naan.

Notes

Adapted from The Food of India

Nutrition Information

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Calories 321kcal (16%) Carbohydrates 16g (5%) Protein 38g (76%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 113mg (38%) Sodium 92mg (4%) Potassium 316mg (9%) Fiber 2g (8%) Sugar 5g (10%)