Murgh Khada Masala

Name: Murgh Khada Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 750 g chicken (bone-in, skinless, cut into medium pieces); 0.5 cup yogurt (thick, whisked); 3 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, roughly chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 tbsp oil; 1 tbsp ghee; 6 pcs green cardamom (whole pods, lightly crushed); 2 pcs black cardamom (whole pods, lightly crushed); 2 inch cinnamon stick (broken into pieces); 6 pcs cloves (whole); 10 pcs black peppercorns (whole); 2 pcs bay leaf; 1 pcs mace (single blade); 1 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

A rustic North Indian chicken curry where whole spices take center stage instead of ground powders. The chicken is slow-cooked with cardamom pods, cinnamon sticks, peppercorns, and cloves, releasing their oils into a thick, aromatic onion-tomato gravy. Bold, earthy flavors with a satisfying coarse texture that pairs perfectly with naan or steamed rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

509 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Marinate the chicken.
1.In a large bowl, combine chicken pieces with whisked yogurt, turmeric powder, red chili powder, and half the salt.
2.Mix well to coat every piece evenly. Cover and set aside for 15 minutes.
TIPRoom-temperature marination for 15 minutes is enough; longer in the fridge deepens the flavor.
fry · ~8 min
Sear the marinated chicken.
1.Heat oil in a heavy-bottomed kadhai over medium-high heat.
2.Add marinated chicken pieces in a single layer. Sear for 3-4 minutes per side until lightly browned.
3.Remove chicken with a slotted spoon and set aside on a plate.
TIPDon't crowd the pan — sear in batches if needed. Browning builds the base flavor.
temper · ~1 min
Bloom the whole spices.
1.In the same kadhai, add ghee to the remaining oil over low heat.
2.Add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, mace, and black peppercorns.
3.Sauté gently for 1 minute until the spices turn fragrant and slightly darker.
TIPKeep the heat low — whole spices burn quickly and turn bitter if rushed.
saute · ~11 min
Build the onion base.
1.Add cumin seeds to the fragrant oil and let them crackle for 10 seconds.
2.Add sliced onions and sauté on medium heat for 8-10 minutes until deep golden brown.
3.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
TIPStir the onions frequently and deglaze with a splash of water if they start sticking. Deep golden, not burnt, is the target.
saute · ~8 min
Cook the tomato masala.
1.Add chopped tomatoes, coriander powder, and remaining salt to the browned onions.
2.Cook on medium heat, stirring and mashing with the back of the spoon.
3.Sauté for 6-8 minutes until the tomatoes break down completely and oil separates from the sides.
TIPThe oil-separation stage is crucial — it signals the masala is fully cooked and ready for the chicken.
simmer · ~27 min
Simmer the chicken in the gravy.
1.Return the seared chicken pieces to the kadhai along with any resting juices.
2.Add slit green chilies and 0.5 cup water. Stir to coat the chicken with the masala.
3.Cover with a lid and simmer on low heat for 20-25 minutes, stirring once halfway.
4.Check seasoning and sprinkle garam masala. Simmer uncovered for 2 more minutes.
TIPBone-in chicken releases its own juices — resist adding too much water or the gravy will turn thin.
garnish · ~5 min
Finish with fresh ginger and coriander.
1.Turn off the heat. Scatter julienned ginger and chopped coriander leaves on top.
2.Give it a gentle stir, cover, and let it rest for 5 minutes before serving.
TIPThe residual heat opens up the aromatic oils in the fresh ginger and coriander.
serve
Serve hot with naan or steamed rice.
Ladle into a serving bowl, making sure each portion gets a few whole spices. The whole spices are not meant to be eaten — set them aside on the plate as you eat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sear the chicken in batches to avoid overcrowding and achieve a proper brown crust.
2
Bloom whole spices on low heat—high heat will scorch them and create bitterness.
3
Cook the onions until deep golden brown; this sweetens the base and builds complexity.
4
Wait for oil to separate from the tomato-onion masala before adding chicken back in.
5
Resist adding extra water; bone-in chicken releases enough moisture during slow simmering.
6
Let the finished dish rest for 5 minutes off heat to let aromas meld before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil and ghee to 2 tablespoons total, and skip the yogurt marinade to cut fat while keeping the whole-spice technique. The curry will be lighter but still aromatic.

dairy free

Dairy-free

Replace yogurt with ¼ cup coconut milk or cashew paste thinned with water. The curry will have a subtle sweetness and remain creamy without dairy.

high protein

High-protein

Replace half the chicken with paneer cubes or firm tofu added in the last 5 minutes. Works for those wanting extra plant protein or a vegetarian option.

spicier