🇮🇳 Indian

Gunpowder Pot Murgh Tikka

Name: Gunpowder Pot Murgh Tikka
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1/2 tsp Garam Masala; to taste Salt; 2, chopped Tomato; 1 tsp Coriander Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Wardha cooking — Gunpowder Pot Murgh Tikka brings a gunpowder touch with a classic tikka finish. About 52 minutes from fridge to table.

Prep 22 min Cook 30 min Serves 6 Hard

Ingredients

Chicken500 g, curry cut
Garam Masala1/2 tsp
Saltto taste
Tomato2, chopped
Coriander Powder1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped
Curry Leaves1 sprig
Lemon1/2

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

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

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Watch how it's made

Video: Gunpowder Chicken Recipe · on YouTube