Murgh Masaledar

“Murgh Masaledar”

Murgh Masaledar is is a spicy, tangy and very flavorful preparation of chicken. Marinated chicken, simmered in an onion and yogurt based gravy along with roasted aromatic Indian Spices.


Chicken,on bones – 800 grams (cut into 12 pcs)
Onion, sliced -2 medium
Onion small – 1 small
Garlic (fat ones) – 3-4
Coriander powder  – 1 tablespoon
Cumin powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Bay leaf – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 2 inch stick
Yogurt – 3 tablespoon
Kasuri Methi – 1 teaspoon
Ginger julienned – 1 teaspoon
Green chillies – 2-3
Oil- 3 tablespoon
Salt to  taste

For the Chicken Marinade

Ginger garlic paste – 1 1/2 tablespoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 1 tablespoon
Salt – 1 teaspoon

For Dry Roasted masala

Whole red chilli – 1
Whole coriander seeds – 1 teaspoon
Whole cumin – 1/2 teaspoon
Green Cardamom – 3
Cloves – 4
Cinnamon stick – 1 inch
Black Pepper corn – 5-6


Clean and wash chicken.  In a large mixing bowl  add the crushed ginger garlic paste ,turmeric powder, garam masala powder , salt and lemon juice to the chicken  piece, mix well so that all ingredients combine well. Ensure each and every piece of chicken is well coated, cover and let it marinate for an hour or two in the refrigerator.

Secondly, dry roast all the ingredients under the “Dry Roast Masala” sub heading, once they start releasing the aroma turn off the heat, let the masalas cool for some time and grind them to a coarse powder. (Do read notes before roasting the spices)
Last but not the least make a paste of one small onion along with 3-4 cloves of garlic. Add the coriander powder, cumin powder, Kashmiri red chilli powder and turmeric powder to the onion garlic paste, mix well and keep aside.
Heat around 1 tablespoon of oil in a heavy bottom pot or kadhai and add the marinated ckicken pieces and start frying until the meat turns opaque and the chick starts to get a nice golden colour. Don’t add the extra marinade while frying the  as this will increase the cooking time, reserve it for later use.
Heat around 2 table spoon oil in a kadhai, add bayleaf, green cardomon, cloves and cinnamon stick. As the spices start to release aroma add the sliced onion and fry till they start to turn golden brown.
Add the ground onion garlic and dry masala paste to the reserved marinade, mix well. Add the masala paste  to the fried onions, mix well and fry until oil starts to appear on the sides.
Add the dry roasted masala and mix well, fry for a minute or two. Transfer the masala to the pot of chicken, if required add a tablespoon or two of water and mix well ensuring that the fried chicken is well coated with the masala, check seasoning and adjust salt accordingly (We had added salt to our marinade).  Let this fry for 2-3 minutes.
Once the chicken and masala have been combined well add yogurt  along with crushed Kasuri Methi. Mix well, add around 1/4th cup of water, cover the pot  and let it simmer on medium flame for 3-4 minutes.
Add the ginger juliennes and slit green chillies, cover and cook on medium flame for another 2-3 minutes. Turn off the heat and let it stand covered for at least 10 minutes before serving.
Serve hot along with roti, Lachha Paratha or steamed rice.
While roasting the spices do remember that each and every spice requires a different temperature for roasting. As the quantity of spices for this recipe is not too much so what we need to do is start with first roasting the coriander, followed by cumin and red chilli, then the rest of the spices. Do not over roast the spices all we need is to get rid of extra moisture. Hence as soon as the spices start releasing the aroma turn off the heat, let them cool and then grind in a clean dry grinder.
Also i suggest that you grind the ginger garlic fresh for the marinade as it has has more flavor and tastes better too.
Just before you start frying the chicken, mix the marinade well, pick up each piece and add to the hot oil in the pot, by doing we don’t end up adding the extra marinade and the chicken gets fried soon too. 

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