Monday, November 11, 2013

Murgh Khada Masala

"Murgh Khada Masala"
"Murgh Khada Masala" Murgh in Hindi means "chicken" and Khada Masala means "whole spices" hence this is a very aromatic and spicy chicken dish cooked with whole spices. A perfect chicken curry  which goes well with rice or roti.


Chicken, cut into 12- 14 pcs - 800gms
Onion, sliced - 500 gms
Ginger, chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Tomato, chopped - 1 medium
Green chillies, slit - 2
Coriander powder - 1 1/2 tablespoon
Kaashmiri red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala Powder - 1/2 teaspoon
Mustard Oil - 3 tablespoon
Salt to taste.

Whole Spices

Bay leaf - 1
Whole red chilli  - 3-4
Black cardamoms - 2
Green cardamoms - 4
Cloves - 7-8
Cinnamon stick - 2"
Whole cumin seeds - 1 teaspoon
Black pepper corns - 16 -17

For Dry Roasted Masala 

Cumin seeds - 2 teaspoon
Coriander Seeds - 2 tablespoon
Whole red chilli - 2

For garnish

Fresh green coriander, chopped - 3-4 tablespoon


Dry roast the coriander seeds, cumin seeds and dry red chilli and grind into a coarse powder. As we will use only 1 tablespoon of this you could store the leftover in an airtight jar for later use.

Heat mustard oil in a thick bottom pan till it reaches the smoking point. Turn off the heat and let it cool for 2-3 minutes. Add all the whole spices, turn on the heat and fry until spices release the aroma. Add the sliced onion and fry for 4-5 minutes or until they start to caramelize. Ensure that the onions do not turn brown.

Add the chicken mix well with the onion and whole spices and fry for 2-3 minutes. Add the coriander powder, chilli powder and turmeric powder and mix well, fry for another 3-4 minutes ensuring that the chicken pieces are well coated with the masala. If required sprinkle some water and fry at this stage.

Add the chopped tomatoes, ginger and garlic, mix well and fry for 2-3 minutes, add salt and fry until the oil starts leaving the sides.

Add around 11/2cups of water and let it come to a boil. reduce heat, cover the pot, and let the chicken cook for another 8-10 minutes. Add the garam masala powder along with 1 tablespoon of the roasted dry masala bring it to a boil, reduce the flame to low, cover with a lid and let it simmer for 5 - 7 minutes.

Turn off the heat and add the freshly chopped coriander and slit green chillies. Cover and let it stand for 8-10 minutes before serving. This will allow the green chilli to release its flavor without releasing the heat.

Serve hot with roti, paratha or rice.


I have used mustard oil for making this dish as it is traditionally made in our home but you could use any vegetable oil.
Also I have left some extra gravy, since I was serving it with rice but you could adjust the consistency according to your taste.

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