How to prepare Kadai Murg
How to prepare Kadai Murg

A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a
wok) that originated in the Indian subcontinent . Chicken cooked with spicy
masala and condiments are good during the extreme winter in North India. It can
be served thick or with strong spicy gravy, The advantage of using a Karahi is
that there is an amount of conserved heat in the Karahi and the chemical
reaction Between Iron and Other Minerals do reflect on the dish.

Ingredients

Chicken Dices 500gms
Onion dices 1No.
Onion fine Paste 2 nos
Tomatoes Puree 2 nos
Green Pepper dices ½ no.
GG paste 2 tbsp
Gr. Chilly 2 nos
Lemon Juice 1No.
Kashmiri Red Chilly Powder 1 tbsp
Cinnamon, cardamom, clove 2 gms
Bay Leaf 1 no.
Marathi Mukh & Kalpa seed 2 gms
Yoghurt 2 tbsp
Dry red chilly 2 nos
Cumin seed ½ tsp
Black Pepper 1tsp
Kasoori Methi Powder 1tsp
Shan Masala 1tsp
Butter 10 gms
Oil 2 tbsp

Method

  • Marinate chicken with ginger garlic paste, Kashmiri red chili powder, salt, and lemon juice. Add onion & Capsicum.
  • Add yoghurt to the above, mix well and keep separate covered with a foil ad refrigerate.
  • Now dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorn, and dry red chilies on medium-low heat until they are browned and fragrant. Crush the masala in a mixer jar and powder coarsely
  • Heat oil and butter in a sauce pan pan, add dry spices, finely chopped onions and sauté till brown. Add GG paste, green chilly , sauté till the raw smell ceases, add tomato puree and fry well, till the oil rises to the top.
  • Add marinated chicken and the Kadai masala , shan masala sauté for minutes. Cover and cook . now the water will ooze out from the chicken, blend well. If you want the gravy , you may add half cup of hot water, boil fora minute and close the fire.
  • For an additional crisp taste add 2 to 3 pcs of Capsicum and onions. As
    garnish add a pinch of Kadai masala , coriander leaves, and ginger julienne.
    Serve hot in copper Kadai.
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