Murgh Masala

Estimated — 6 ingredients not in food database (100% mass accounted for)

• Chicken

  400 g

• Coriander leaves

  chopped

  30 g

• Coriander powder

  5 ml

• Garam masala

  5 ml

• Garlic

  crushed

  2 pc

• Ginger

  grated

  1 pc

• Ground cumin

  5 ml

• Lemon juice

  15 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato puree

  150 ml

• Turmeric powder

  5 ml

• Vegetable oil

  30 ml

• Water

  100 ml

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Method

1. 1Cut 400 g boneless chicken into 2 cm pieces. Marinate with 1 tbsp lemon juice, 1 tsp garam masala, 1 tsp turmeric, 1 tsp red chili powder, and 1/2 tsp salt for 15 minutes.
2. 2Heat 2 tbsp cooking oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown.
3. 3Add 2 crushed garlic cloves and 1 tsp grated ginger. Sauté for 1 minute until fragrant.
4. 4Add the marinated chicken and cook for 6–7 minutes, stirring frequently, until the chicken is sealed and lightly browned.
5. 5Pour in 150 ml tomato puree and mix well. Cook for 5 minutes until the oil begins to separate from the mixture.
6. 6Stir in 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Cook for 1 minute to release the aroma.
7. 7Add 100 ml water and bring to a gentle simmer. Cover and cook for 8–10 minutes until the chicken is tender and the gravy thickens.
8. 8Adjust seasoning with salt to taste. Garnish with fresh coriander leaves before serving.