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Ujjain Murgh Ghassi
🇮🇳 Indian

Ujjain Murgh Ghassi

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ujjain cooking — Ujjain Murgh Ghassi brings a banjara touch with a classic ghassi finish. About 42 minutes from fridge to table.

Prep 12 min Cook 30 min Serves 4 Hard

Ingredients

  • Chicken500 g, curry cut
  • Garam Masala1/2 tsp
  • Saltto taste
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp

Optional extras

  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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