Punjabi murgh masala

Name: Punjabi murgh masala
Total time: 3600 s
Cuisine: Indian
Ingredients: MARINADE FOR THE; chicken boneless ( mixed or thigh ) 500 gms; kashmiri chilli powder 1 tsp; orange optional* a pinch of food coloring; cumin 2 tsp powder; 1/2 cup yoghurt well beaten; lime 1 juice; butter melted 2 tbsp; to taste salt; FOR THE GRAVY; onions chopped or grated 2 medium; tomatoes pureed 3 medium ripe; bay leaf 1 leaf; cardamom 1 pod black; cardamom 3 pods green; 2 tsps ginger garlic past; red chilli 1 tsp powder; garam masala 2 tsp; cumin 1 tsp powder; methi 1 tbsp kasoori; ghee or a combination of oil & 5 tbsp oil; to taste salt

shrilatha prabhudev @cook_7838055

Dubai

Punjabi cuisnie, mainly known for its robust flavors, has become one of the most famous and renowned cuisines in the world. Indian food is synonymous with Punjabi food with the westerners.
The cuisine itself is said to be a very indulgent one , with ghee (clarified butter), cream, going into almost every dish;
Punjabi Murgh Masala is a keeper kind of recipe. it has almost all flavors a punjabi gravy has to offer, the smokiness in the meat, the spices, the buttery accent and the tanginess.
The gravy that I’ve made, can be a base gravy to any kind of vegetable, lamb meat.

shrilatha prabhudev @cook_7838055

Saved

Ingredients

60 mins

MARINADEFOR THE
chicken boneless ( mixed or thigh ) 500 gms
kashmiri chilli powder 1 tsp
orange optional* a pinch of food coloring
cumin 2 tsp powder
1/2 cupyoghurt well beaten
lime 1 juice
butter melted 2 tbsp
to tastesalt
FOR THE GRAVY
onions chopped or grated 2 medium
tomatoes pureed 3 medium ripe
bay leaf 1 leaf
cardamom 1 pod black
cardamom 3 pods green
2 tspsginger garlic past
red chilli 1 tsp powder
garam masala 2 tsp
cumin 1 tsp powder
methi 1 tbsp kasoori
ghee or a combination of oil & 5 tbsp oil
to tastesalt

Saved

Steps

60 mins

1

Mix all the ingredients for marinade and let it rest for minimum 2 hours in the fridge
2

Take it out from the fridge and lay on a greased baking pan and pop in a preheated oven in a grilled mode for about 10 – 12 mins, keep checking until the sides of the chicken are slightly roasted.
3

Take it out keep aside. In a stock pot/kadai, heat oil add Bay leaf, cardamoms, onions and cook till golden brown.
4

Now add the ginger – garlic paste tomato puree, chilli powder, jeera powder, salt and cook covered on slow flame, till oil seperates and all the raw flavour goes off.
5

Now add the roasted chicken, garam masala powder and kasoori methi, cook for another 5 mins and switch off gas. Optional – you can garnish with a dollop of butter or a dash of thick cream.
6

Serve with Naan or Parathas