Murgh Massalam is a delicious Indian chicken dish that is rich in flavors and spices. Here’s a recipe to help you make Murgh Massalam:

Ingredients:

1 kg chicken, cut into pieces
3 tablespoons vegetable oil
2 onions, finely chopped
3 tomatoes, pureed
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon cumin powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
For the marinade:

1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Instructions:

In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well, ensuring the chicken is evenly coated. Allow it to marinate for at least 1 hour in the refrigerator.

Heat the vegetable oil in a deep pan or Dutch oven over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.

Add the pureed tomatoes and cook for about 5 minutes, stirring occasionally, until the oil separates from the masala.

Reduce the heat to low and add the red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, and salt. Mix well and cook for another 2-3 minutes to toast the spices.

Add the marinated chicken to the pan, along with the marinade. Increase the heat to medium and cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned.

Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Once the chicken is cooked, check the seasoning and adjust according to your taste preferences.

Garnish with freshly chopped coriander leaves.

Serve hot with naan bread, rice, or roti.

Enjoy your homemade Murgh Massalam!