Murghi Masala Recipe

Required Ingredients:

1. ) Chicken - 1 kg medium cubes
2. ) Thinly sliced onions - 300 grams 
3. ) Plain yogurt -  300 grams, whipped
4. ) Sundip ginger garlic paste - 2 tablespoons
5. ) Cooking oil / ghee - 100 to 150 grams
6. ) Sundip Murghi Masala Pack - 1 Packet (use less for mild hot)
7. ) Fresh coriander - few leaves
    

Cooking Instructions:

1.  ) In a deep fried pan heat cooking oil/ghee and add sliced onions. Fry until the onions are light golden. Stir constantly. Remove from heat and drain the cooking oil/ghee. Spread onions on an absorbent paper. When cool, crush it. Do not grind.
2. ) In the same cooking oil/ghee add Sundip ginger garlic paste and dry for few seconds. Then stir in meat, yogurt and Sundip murghi masala. 
3. ) Cover and cook on low heat until meat is tender. If desired, add 1-2 cups of water
4. ) Add crushed fried onions to the pan and stir. Cover and cook on low heat for 5 minutes or until the cooking oil/ghee separates from the gravy

Delicious chicken curry is ready!

Serving Suggestions

1. ) Garnish with fresh coriander leaves.
2. ) Serve with Menu Tandoori Roti or Menu Tandoori Naan

Tips for best results

1. ) Use meat from breast and thigh cuts
2. ) Do not use over browned fried onions. One cup of fried onions is equal to 300g fresh sliced onions
3. ) Yogurt should not be sour.