Punjabi Murgh Masala

Punjabi Murgh Masala recipe is a popular dish in almost all Punjabi households, it is a lip smacking traditional Punjabi dish. Out of the many Indian chicken recipes, this Punjabi Dhaba style chicken curry recipeis is one of our favourite chicken curry, this Punjabi murgh masala can also call as Punjabi Tariwala chicken.
This delicious dish is comfort food made with most simple ingredients which is easily available in your kitchen.
The flavours and the aroma of the tari rises in the house making your mouth water. So FOODNFOOD sharing this fabalous chicken curry recipe with you by step by step photos.
A finger licking good dish.
Punjabi Murgh Masala
The Punjabi style chicken tariwala is made with whole spices and a classic base of onions, tomatoes puree. Serve this aromatic Punjabi Murgh Masala with parathas, jeera rice, or with simple plain rice and roti.
How to make Punjabi Murgh Masala  recipes
First thoroughly wash and clean chicken pieces
To marinate the chicken
In a mixing bowl, combine yogurt add a chicken pieces, add turmeric powder and add 1 pinch of salt mix it well. Set aside to marinate for 30 minutes.

Punjabi Murgh Masala 1

To make the gravy for Punjabi Murgh Masala
Heat a 1 tblsp of oil in a kadhai on medium flame add bay leaf, cinnamon , black cardamom , green cardamom and cloves stir it well then add onion, ginger garlic and fry it well till the onion get light brown.
Punjabi Murgh Masala 5
Punjabi Murgh Masala 4
When onion get light brown switch off the gas flame and take out fried onion in a plate and keep aside for cool.
In a mixer jar combine the fried onion, ginger, garlic, and all fried whole masalas and grind to a smooth paste along with some water. Transfer to a bowl and set aside.
Punjabi Murgh Masala 3
Again heat a 1 tblsp of oil in a same kadhai on low flame add onion paste and stir it for 1 minute, then add tomato puree and continue to cook till the mixture comes together, making sure the tomato is well cooked.
Punjabi Murgh Masala 2
Now add marinate chicken, and salt mix it well with mixture and cook it for 4-5 minute.
Chicken Curry
Then add garam masala powder cover the kadhai with plate and cook it for a minute. When chicken get good fried then add 1/2-4.5 cup of water and cook again for a 7-8 minutes.
After 7-8 minutes when chicken get well cooked and soft, then switchoff the gas flame and take out a chicken in a plate or bowl and serve a hot with roti or rice.

 

Punjabi Murgh Masala

Punjabi Murgh Masala recipe is a popular dish in almost all Punjabi households, it is a lip smacking traditional Punjabi dish.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: indian, Main Course, non-Vegiterian
Cuisine: Indian, punjabi
Servings: 3 people
Author: Sadhana Raw

Ingredients

  • 2 tbsp Cooking oil
  • 5 Onion roughly chopped
  • 1 1/2 Ginger
  • 8-10 garlic cloves
  • 2 Bay leaf
  • 3 Cloves
  • 1 Cinnamon
  • 1 Black cardamom
  • 3 Green cardamom
  • 1/2 Cup Tomato puree
  • 1 tsp Garam-masala powder
  • 1 tsp Turmeric powder
  • 1 1/2 tsp Chilli powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Cumin powder
  • Salt to taste

Instructions

  •  To make the gravy for Punjabi Murgh Masala 
    Heat a 1 tblsp of oil in a kadhai on medium flame add bay leaf, cinnamon , black cardamom , green cardamom and cloves stir it well then add onion, ginger garlic and fry it well till the onion get light brown.
  • When onion get light brown switch off the gas flame and take out fried onion in a plate and keep aside for cool.
  • In a mixer jar combine the fried onion, ginger, garlic, and all fried whole masalas and grind to a smooth paste along with some water. Transfer to a bowl and set aside.
  • Again heat a 1 tblsp of oil in a same kadhai on low flame add onion paste and stir it for 1 minute, then add tomato puree and continue to cook till the mixture comes together, making sure the tomato is well cooked.
  • Now add marinate chicken, and salt mix it well with mixture and cook it for 4-5 minute.
  • Then add garam masala powder cover the kadhai with plate and cook it for a minute. When chicken get good fried then add 1/2-4.5 cup of water and cook again for a 7-8 minutes.
  • After 7-8 minutes when chicken get well cooked and soft, then switchoff the gas flame and take out a chicken in a plate or bowl and serve a hot with roti or rice.

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