Kadhai Murgh

Name: Kadhai Murgh
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For Kadhai Masala; 1 tbsp dhaniya/ whole coriander seeds; 2 laal mirch/whole dry red chilli; 1 tsp kali mirch/whole black pepper corn; 2 tsp jeera/ whole cumin seeds; For crunchy vegetables-; 1 tbsp oil; 1/2 onion cut into squares (1 inch by 1 inch approx.); 1/2 green bell pepper or capsicum cut into squares (1 inch by 1 inch approx.); 1/2 red bell pepper or tomato (deseeded) cut into squares (1 inch by 1 inch approx.); For chicken-; 750 gms chicken (cut into medium size pieces and nicely washed); 5-6 tbsp oil; 1/2 tsp methi dana/ fenugreek seeds; 3 large onions, chopped finely; 2 1/2 tbsp. ginger garlic paste; 5 large tomatoes, crushed or grated; 3 tbsp kaju (cashew) powder or 3 tbsp gram flour/ besan; 1 tbsp kasoori methi (dry fenugreek leaves); 2 tsp Dhaniya / coriander powder; 1 inch piece of ginger cut in juliennes; 1 1/2 tsp salt or to taste; 1/4 tsp amchoor/ dry mango powder; 1/2 tsp garam masala; 1/4 cup cream or malai; 1/4 cup green coriander chopped; For Other ingredient; some ginger julienne for garnish; as required green coriander for garnish

Swati @swati_17

Chandigarh/ Gurgaon, India

#week2of5
Kadhai Murgh or Kadhai chicken is dish form the North Indian Sub-continent, known for it's spicy and flavorsome taste. What gives this dish it's unique taste is the special Kadhai masala that is made fresh every time this dish is prepared. Another very unique element of this preparation is the addition of crunchy vegetables like onions, capsicum or bell peppers and tomatoes. It is best enjoyed with naans or roti along with some tangy pickled onion.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

4-5 servings

ForKadhai Masala
1 tbspdhaniya/ whole coriander seeds
2laal mirch/whole dry red chilli
1 tsp kali mirch/whole black pepper corn
2 tspjeera/ whole cumin seeds
Forcrunchy vegetables-
1 tbspoil
1/2onion cut into squares (1 inch by 1 inch approx.)
1/2green bell pepper or capsicum cut into squares (1 inch by 1 inch approx.)
1/2red bell pepper or tomato (deseeded) cut into squares (1 inch by 1 inch approx.)
Forchicken-
750 gmschicken (cut into medium size pieces and nicely washed)
5-6 tbspoil
1/2 tspmethi dana/ fenugreek seeds
3large onions, chopped finely
2 1/2 tbsp.ginger garlic paste
5large tomatoes, crushed or grated
3 tbspkaju (cashew) powder or 3 tbsp gram flour/ besan
1 tbspkasoori methi (dry fenugreek leaves)
2 tspDhaniya / coriander powder
1 inchpiece of ginger cut in juliennes
1 1/2 tspsalt or to taste
1/4 tspamchoor/ dry mango powder
1/2 tspgaram masala
1/4 cupcream or malai
1/4 cupgreen coriander chopped
ForOther ingredient
someginger julienne for garnish
as requiredgreen coriander for garnish

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Steps

1

Heat a pan and dry roast all the ingredients under kadhai masala till they just to start to change colour and turn fragrant. Remove from and cool. Crush coarsely in a dry grinder. Keep aside.
2

In the same pan heat a table spoon of oil and add the onion, bell pepper and tomato squares. Just sauté the vegetables on high heat for 1-2 minutes. Remove from heat and keep aside.
3

Heat oil in a kadhai, reduce heat add the methi dana and let it turn golden.
Add the onions and cook on medium heat till light brown. Add the ginger garlic paste and stir for 1-2 minute.
4

Add the tomatoes and cook till the tomatoes are cooked and no raw smell remains. For about 7-8 minutes.
5

Add the crushed kadhai masala and stir. Now add kasuri methi, dhaniya powder and salt. Cook for a minute.
Add the cashew powder and cook till oil is released
6

Now add the chicken pieces and stir them around to coat them well with the masala. Roast / bhuno the chicken for 4-5 minutes.
7

Add ¾ to 1 cup of water and mix well. Cover the kadai and cook for 12-15 minutes stirring occasionally till the chicken is cooked and absolutely tender.
8

Add the cream and mix.
9

Add the chopped green coriander, garam masala, ginger juliennes and roasted onion, bell pepper and tomato squares.
10

Take it out in a serving platter and garnish with ginger juliennes and green coriander. Serve with naans or chapatis.

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Cooksnaps

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Swati @swati_17

on May 30, 2020 06:47

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati