Murg Masala

This Murg Masala recipe is a simple tangy and spicy chicken curry which tastes great with naan or roti. I always try to come up with easy recipes which try to cut my cooking time in kitchen. This chicken recipe was a hit and trial while making butter chicken and everyone loved this recipe and I end up making this chicken curry every few days as it is much easier to make than the regular butter chicken.

Marinade the chicken in hung curd, thick cream, salt, tandoori chicken powder, garam masala, dhania powder, amchoor, kasoori methi, cardamom, cloves, mustard oil, ginger garlic paste and juice of one lemon for at least 2 to 3 hours. Put the marinated chicken in a preheated oven or a halogen oven at 180 degrees Celsius for about 20 to 30 minutes. For the masala, heat the desi ghee in a pan and add onions and saute till golden brown. Mix in ginger garlic paste and saute for 2 to 3 minutes. Stir in spices and salt. Add the cooked chicken and saute for 4 to 5 minutes. Add green chillies, tomato puree and lemon juice. Stir for another 4 to 5 minutes. Mix in cream. You can add half a cup of milk if you want more gravy. Garnish with coriander and serve with paranthas, chapatis or naan.