Himachali Tawa Murg

Himachali Tawa Murg

Chicken recipe hailing from Himachal of India, marinated in yoghurt and garam masala and topped with sizzling tempering of red chillis and coriander.

Brijdeep Kaur


  1. 250 Grams Chicken
  2. 1 Cinnamon stick
  3. 6 Peppercorns
  4. 1/2 Tablespoon Cumin seeds
  5. 2 cardamom Green
  6. 2 Cloves
  7. 1 Bay leaves
  8. 1/2 Cup Yoghurt
  9. 2 Tablespoons Ginger (grated)
  10. 2 Tablespoons Garlic (grated)
  11. garam masala Ground from spices
  12. 2 Tablespoons Cooking oil
  13. To Taste Salt
  14. 1 Bunch Coriander leaves
  15. 2 chillies Dried red
  16. 2 Tablespoons Lemon juice


30 mins
  1. Add Photo

    Add all the masalas listed under "For the garam masala" to a food mixer and grind them to a fine powder. This will include the cover and seeds both from the cardamom.

  2. Add Photo

    Add yoghurt in a bowl, add the freshly ground garam masala and ginger and garlic. Mix well. Cut chicken in pieces and marinate with the mixture and keep aside for one hour.

  3. Add Photo

    Add oil in a pan and add the marinated chicken to the pan. Cook well fro about 5 minutes while turning it continuously so it is cooked from all sides. Add the salt and mix well.

  4. Add Photo

    Add a little water (depending on the amount of gravy required), mix well and cover and let it cook on medium heat for about 15 minutes.

  5. Add Photo

    Remove the cover. In another small pan, heat a little oil and add the dried red chillies. After about a minute, add the chopped coriander leaves and let it splutter for another minute. Turn off the heat and pour over the chicken. Sprinkle lemon juice over it and serve hot.

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