Chicken/Murg is cooked in a Kadhai/Kadai [Indian wok] using ground spices, onions, tomatoes, ginger, garlic and do add some cream in the end to give is the taste boost. Due to its simple preparation method, its popular with families and bachelors. If you cook it slowly, as we have done, it would give you a distinct flavour.
We should point out we have not used a kadhai but a cast iron pan, to cook more evenly. But, its still a kadhai murg. Try it, enjoy and don’t forget to subscribe.
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Ingredients:
CHICKEN – ½ KG
ROASTED N CRUSHED CORIANDER SEEDS -½ TBSP
WHOLE DRY RED CHILLI – 2
METHI SEEDS – ¼ TSP
SLICED ONIONS – 2 BIG
FINELY CHOPPED GARLIC – 10 TO 12 FLAKES
GINGER PASTE – 1 INCH (1 TBSP)
CHOPPED TOMATOES – 2
TOMATO PUREE OF 1 TOMATO
RED CHILLI POWDER-½ TSP
CORIANDER POWDER – ½ TSP
AMCHOOR POWDER – ¼ TSP
SALT TO TASTE
GARAM MASALA POWDER – ¼ TSP
CHOPPED CORIANDER LEAVES – ¼ CUP
SLICES OF HALF CAPSICUM
GINGER JULIENNE – 1″
GREEN CHILLI SLITED -1 OR 2
CREAM – 1 TBSP( OPTIONAL)
OIL – 4 TO 5 TBSP
Steps of preparation
Heat oil in a kadhai. reduce heat, add methi seeds
n whole red chillies and stir for few seconds
till methi seeds turn golden.
Add onion and cook on medium heat till light brown.
Add garlic and ginger paste, stir for 1 minute.
Add roasted n crushed coriander seeds, red-chilli powder,
coriander powder.
Add chicken and cook for 10 minutes on medium flame.
Add chopped tomatoes, salt, dry-mango powder,
garam masala powder, stir till dry.
Cover n cook for 6 to 7 minutes or till tender.
Stirring occasionally.
Add tomato puree n chopped coriander leaves and
cook for another 5 minutes.
Add capsicum, ginger Juliennes, green chilli slices, mix well.
Reduce heat, add cream and mix well for 2 minutes.
Remove from fire.
Serve hot with naan/tandoori roti/romali roti of ur choice.
Enjoy ? Happy cooking ?
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