Muragh Salen (Traditional Chicken Curry)

Hello, friends and welcome to my another blog!

I appreciate your response and it’s amazing feeling to know many of you found the blog useful. I enjoy cooking and it is not all about just to feed yourself or others. Cooking is also an art and therapy for stress, I cook to feel relax and I enjoy it more when I cook for my friends and family.  

Today, I am going to show how to make Murgh Salen, it's a traditional chicken curry. Just to remind you again if you have not read my first blog, this blog is just a basic method of cooking authentic Indian cuisine and is for my friends who do not have any experience of cooking Indian food. 

So, let's start to cook Muragh Salen (Traditional Chicken Curry)


·      Baby Chicken drumsticks 1 Kg

·      Oil 3 serving spoon

·      Fresh Green bullet chillies 3

·      Onion 1 medium

·      Fresh tomato 1

·      Turmeric Powder – ¼ tsp

·      Red Chili powder 1 tsp

·      Ground Coriander Powder 1 tsp

·      Salt 3 tsp (as per taste)

·      Cumin seeds 1 tsp

·      Black peppers ½ tsp

·      Cloves 3 (they are very strong)

·      Punch Masala: (Fenny Greek, fennel, mustard seeds) 1 ½  tsp

·      Green Cardamom 2

·      Garlic 4 medium cloves

·      Ginger 1 inch thick cube

·      Plain Yogurt 2 Spoon

·      Fresh Coriander leafs 10 individual leaves

·      Fresh Mint leafs 10 individual leaves


Roast Punch masala and other spices (Green Cardamom seeds, Black peppers, Cumin seeds, Cloves) together in a small pan on a high heat until you hear popping sound and all the spices are swollen in size, especially, cardamom and cloves. The difference is visible in the video between before and after roasting, it takes about 30 seconds. The spices will release wonderful aroma, turn off the heat and let them cool down.

Ideally, all the roasted spices should be ground in mortar and pestle because it helps to release oil and nice aroma. But I am using a grinder. Grind the roasted spices then add garlic and ginger cloves, grind them again with all the ground spices to make into a paste.

Take a pot turn on the heat and add 3 serving spoon oil in it. Once the oil is heated up add sliced green chillies in the oil until you see the change in colour of the green chillies. Add sliced onion in the pot with green chillies. After onions are caramelised and softened, add chicken. Fry the chicken on (6 -full heat on the electric cooker) until it changes colour from pink to white. Add spices paste roast for a minute then add red chillies powder, turmeric powder, coriander powder and salt, roast again for 5 minutes by string to avoid sticking to the pan. Add tomato slices to the chicken, reduce the heat to 4 (medium heat on the electric cooker) to steam the chicken and tomatoes until tomatoes begin to dissolve. Once you see chicken has started releasing oil, turn the heat down to 1 (low heat on the electric cooker) and add yoghurt in it. Turn the heat up roast for 3 minutes on high heat. Add a little bit of water to make a sauce and cook it on high heat for 4 minutes. Turn the heat off add freshly chopped coriander and mint leaves. Muragh Salen (Traditional Chicken Curry) is ready.

Bon appetit!!!

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