Story ProgressBack to home
Himachali Tawa Murgh Recipe
How to make Himachali Tawa Murgh
About Himachali Tawa Murgh Recipe: Try our version of Himachali tawa murgh. Chicken pieces marinated in curd, cream and freshly ground garam masala. Topped with a sizzling tempering of red chillies and coriander. A must have in the dinner party menu!
- Total Cook Time1 hr 25 mins
- Prep Time 15 mins
- Cook Time1 hr 10 mins
- Recipe Servings4
Ingredients of Himachali Tawa Murgh
- 7 Chicken pieces (cut into medium size)
- For the marinade:
- 1 cup Hung curd
- 2 tbsp Cream
- 1 tsp Ginger-garlic paste
- 3 tsp Garam masala
- For the garam masala:
- 2 sticks Cinnamon sticks, small
- 10-12 Black peppercorns
- 1/2 tsp Cumin seeds
- 7 Green cardamom
- 2 Brown cardamom
- 3 Cloves
- 2 Bay leaves
- For the main preparation:
- 1 tbsp Oil
- 1 tsp Salt
- 1/2 tsp Lemon (juiced)
- For the tempering:
- 1 tbsp Oil
- 2 tbsp Coriander leaves, chopped
- 3 Dried red chillies
- 3-4 Red chilli whole
- 1/2 tsp Turmeric powder
How to Make Himachali Tawa MurghHideShow Media
Prepare the garam masala:
In a grinder, grind a semi-fine powder of all the ingredients.
You may or may not dry roast these before grinding.
Prepare the marinade:
Marinate the chicken pieces with turmeric powder, ginger-garlic paste, salt, cream, hung curd and garam masala.
Mix them well, cover and keep it in the fridge for 1 hour.
Prepare the main preparation:
In a pan add oil.
Place the marinated chicken pieces in the pan and cook.
Cover the pan and let the chicken cook til tender and brown.
Prepare the tempering:
In a small pan add oil, dried red chillies and coriander leaves. Saute a bit.
Sprinkle some garam masala and some lemon juice on top of the chicken. Pour the prepared tadka over.
Watch the step by step recipe of Himachali Tawa Murgh here: