Murgh Masala Lunch Bowl Recipe

About this recipe

Murgh Masala Lunch Bowl is a hearty and flavorful Indian dish featuring tender chicken pieces simmered in a rich and aromatic spiced tomato gravy. Paired with basmati rice and garnished with fresh cilantro, it's a balanced meal that combines warmth and comfort with the perfect level of spice. Designed for active individuals, this recipe delivers a satisfying combination of protein, carbs, and flavor, making it ideal for body maintenance and an enjoyable family lunch.

Ingredients

• - Chicken Breast
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 200 g Dahi
• 1 kg Basmati Rice
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and cook it in a pot or rice cooker until fluffy; set aside.
2. 2. Heat vegetable oil in a large pan over medium heat and add cumin seeds. Allow them to sizzle for 30 seconds.
3. 3. Add the chopped onions and sauté until golden brown, about 7-8 minutes.
4. 4. Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
5. 5. Add the pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook for 10 minutes, stirring occasionally, until the oil separates.
6. 6. Add the chicken pieces to the pan and coat them with the masala. Cook for 5-7 minutes until lightly browned.
7. 7. Lower the heat and mix in the whisked yogurt, ensuring it doesn't curdle. Simmer for 15-20 minutes until the chicken is fully cooked and tender.
8. 8. Sprinkle garam masala and fresh cilantro over the chicken, stir, and finish with lemon juice for a bright flavor.
9. 9. Serve the chicken masala over the cooked basmati rice in bowls for a wholesome lunch.