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Shahi Murg Masala is for Lunch.

Shahi Murg Masala takes several minutes to prepare.

Shahi Murg Masala takes several minutes to cook.

Shahi Murg Masala makes 8 servings.

The ingredients for Shahi Murg Masala are:

Sunflower Oil, 4 tbsp (remove)
Onions, raw, 1.5 cup, chopped (remove)
corriander powder 1.5 tbsp
cummin powder 2 tsp
(you can substitute the corriander / cummin powders for curry powder - 2 tbsp )
Chili powder, 1- 2 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomato Paste, 175 grams (remove)
Curd 4 oz
corriander leaves (cilantro ), 1 tbsp (remove)
mint leaves (optional )
Turmeric, ground, 1 tsp (remove)

Here is how you make Shahi Murg Masala:

Marinate the chicken pieces with curd and keep aside (for an hour )Take a heavy bottom pan and add oil.Add the chopped onions and fry till they turn brown (but not burnt)Then add the curry powder ( consists of powders : of corriander, cummin, cinnamon, clove ) and tumericReduce flame and fry for 2-3 minAdd ground ginger and garlic paste (or powder)Fry for another 2 min or until aroma emitsThen add the tomato paste and fry for 2 minAdd a little water (about 1 oz ) to make a pasteThen add cilantro ( corriander leaves) chopped or pasted to it. Add the marinated chicken to it and increase flame to medium. Stir it for 5-7 minutes to avoid sticking to the pan.Then add one cup of water and stir well and leave it to simmer on low flame. Keep the pan open. Sir halfway through and continue cooking until done.If the gravy is too thick you can add a little more water to make it just rightDecorate with mint leavesServes good with pita bread, naan or even rice time : 25 -30 min approx. Number of Servings: 8Recipe submitted by SparkPeople user KJA1333.

The nutritional information for Shahi Murg Masala is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.1

• Total Fat: 11.6 g
• Cholesterol: 124.7 mg
• Sodium: 376.6 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.6 g
• Protein: 45.7 g

Shahi Murg Masala is Indian cuisine.