Here is “Dilliwalla” restaurant style “Murgh Masala” recipe! Dilliwala means “from Delhi”. Murgh means chicken and Masala mean spices.
This dish is a typical Delhi chicken curry cooked and served in big restaurants as well as in small eateries in and around Delhi.The sauce is smooth and has a certain richness attributed to cream or cashew nut paste.
So let’s get started!
Cooks for 4 people
Spice level : Medium
Time approx 1 hour plus
Ingredients
Chicken marination
- 500 gm chicken breast, cut into cubes
- 1 tbsp ginger garlic paste paste
- 1/4 tsp salt
- Juice of one lemon
- 1/4 tsp turmeric
- 1/2 teaspoon Kashmiri red chilli powder (optional)
- 1/2 tsp chast masala
- 1 tbsp gram flour dry roasted
- 1 tbsp yogurt
- 1 tsp oil
Marinate and put the chicken away in the fridge for minimum 1 hour or overnight
Other ingredients
- 2-3 medium size whole onions, chopped finely
- 2-3 tomatoes, chopped finely
- 5-6 garlic cloves, peeled and chopped
- 1 inch ginger, chopped
- One teaspoon butter
- 3-4 tablespoon oil
- Whole spice : 1 bay leaf, 2-3 green cardamoms, 1 brown cardamom, 3-4 black peppercorn, 2 cloves, 1 inch cinnamon stick, 1 dried red chilli (optional) and 1 teaspoon cumin seed
- Powdered spices: 1 tablespoon coriander powder 1 teaspoon cumin powder, 1/4 teaspoon turmeric, 1 tsp degi mirch, 1 teaspoon Kashmiri red chilli powder, 1 tablespoon crushed dried fenugreek leaves, 1 teaspoon garam masala
- 1-2 fresh green chilled chopped coarsely
- Fresh coriander, chopped coarsely
- Salt
- 1 cup warm water
-2 tbsp double cream
Method
* - In a nonstick wok or pan add a few tablespoons of oil and some butter and once hot, add the marinated chicken on high heat for 5-7 minutes and cook until the outer coating has changed colour and it’s semi cooked. This process binds the marination to the chicken.
* Remove chicken from pan and add the remaining oil. Don’t discard the juices of the marinade. Keep the chicken and its marinade.
* On medium heat, add the cumin seeds and whole spices and fry for a minute.
* Add the onions and fry until they are nicely browned, this can take up to 15 minutes on medium heat. Add some salt to soften the onions and hasten the process.
* Add the chopped garlic and chopped ginger and green chilled
* Cook for a minute and add all powdered spices except garam masala and fenugreek leave. Fry on very low heat with a teaspoon of water
* Add the chopped tomatoes and cook until they are mushy. Add salt and Kashmiri red mirch
* At this stage, switch off the burner, remove the sauce and once cooled, grind into a smooth paste in a mixer.
* Now add the sauce back in the pan, once it comes to a boil, add the chicken, salt and
warm water.
* Once the semi-cooked chicken is in the pan, cook it for about 5-7 minutes, covered with a lid.
* Check if the chicken is cooked! You will see oil on the surface of the pan. Switch off the burner.
* Add the Kasuri methi (dried fenugreek leaves) garam masala, cream and coriander leaves
* Serve
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