Murgh Masala (Chicken Masala)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
Indian
Murgh Masala (Chicken Masala)
Description
This Chicken Masala recipe starts by coating bite-sized pieces of boneless, skinless chicken with a blend of ground cumin, coriander, garam masala, cardamom, and turmeric to build a complex spice foundation. Meanwhile, half the onions, garlic, ginger, and chopped tomatoes are pureed into a smooth paste which forms the base of the sauce.
Whole cloves and a cinnamon stick are sautéed with the remaining onions in oil or ghee until softened and translucent, releasing fragrant notes. The puréed tomato mixture and seasoning salt are added and cooked briefly. Then smooth yogurt is stirred in, mellowing the sauce and contributing creaminess. The spiced chicken pieces are added and simmered covered for 40 to 50 minutes until tender and fully cooked, with gentle stirring to prevent sticking. The sauce thickens and intensifies in flavor during this time.
Traditionally, Murgh Masala is served hot alongside basmati rice or Indian flatbreads like naan, providing a hearty, aromatic meal. The balanced spices and creamy texture make it a fulfilling main course with both warmth and savory richness. Adjust seasoning to taste before serving.
Ingredients
- 2 ¼ pounds chicken breast cut into bite-sized pieces, boneless, skinless, tenders or thighs
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 1 1½ teaspoons garam masala
- ½ teaspoon ground cardamom
- ¼ teaspoon Turmeric ground
- 2 onion finely chopped
- 4 garlic roughly chopped, cloves
- 2-inch ginger roughly chopped, piece
- 2 tomato chopped (substitute 2 to 2 ½ cups canned crushed tomatoes if tomatoes aren't very ripe, very ripe
- 3 tablespoons oil or ghee
- 5 clove whole
- 1 cinnamon stick
- ⅔ cup yogurt strained regular yogurt or Greek-style both work, thick, plain
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
- This recipe is adapted from The Food of India and uses boneless, skinless chicken breasts or thighs cut into bite-sized pieces.
- Simmer the curry gently and stir occasionally to avoid burning or sticking to the pan.
- Use strained or Greek-style yogurt for a thicker, creamier sauce texture.
- If the sauce is too thin at the end of cooking, simmer uncovered for a few minutes to achieve desired consistency.
- Serve with basmati rice or naan bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 92mg | 4% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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