Chicken curry (Murg Tanwaala)

Chicken curry (Murg Tanwaala)

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Servings: 4
Calories: 641


  • 28 oz Chicken thighs boneless, cut into bite-sized pieces
  • a few strands Saffron kesar, soaked in little water for 10 minutes, crushed
  • 5 tbsp Vegetable oil
  • 2 tbsp Garlic lasan, chopped
  • 3 oz Onions sliced
  • 1 Cinnamon dalchini, 1 inch stick
  • 10 Cloves Jaung
  • 4 Green cardamom choti elaichi
  • 6 tsp Ginger adrak paste
  • 6 tsp Garlic lasan paste
  • Salt to taste
  • 1 tsp Yellow chilli powder
  • 6 floz Chicken stock


  • Heat the oil in a saucepan; add garlic and saute till brown. Add onions and saute till light brown. Add cinnamon stick, cloves, and green cardamom; saute till onions turn golden brown.
  • Add the ginger-garlic paste, chicken, salt, and yellow chilli powder. Stir for 3 - 4 minutes. Add chicken stock and bring to the boil. Cover and simmer till the chicken is tender.
  • Remove from heat. Take out the chicken pieces. Strain the gravy into another pot using a soup strainer.
  • Cook the gravy till it becomes sauce-like. Add the chicken pieces and cook for a minute.
  • Stir in the prepared saffron and serve hot, accompanied by any Indian bread.
Calories: 641 kcal
Carbohydrates: 11 g
Protein: 35 g
Fat: 51g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 196 mg
Sodium: 234 mg
Potassium: 592 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 312 IU
Vitamin C: 5 mg
Calcium: 72 mg
Iron: 2 mg
Cuisine Indian
Ingredients Chicken
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