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Ingredients
- Serves 4 people
For the Kadhai Murgh:
750 g chicken (bone-in chicken cut in 1.5-inch pieces)
10 g ginger-garlic paste (5g ginger + 5g garlic)
5 g red chili powder
5 g salt
5 g lemon juice
15 g Ghee
2 black cardamom
2 bay leaves
1 white onion, finely-chopped
1-inch ginger, finely-chopped
5 to 6 cloves garlic, finely-chopped
1 tomato, finely-chopped
4 to 5 green chilies, vertically slit into half
50 g yogurt
100 ml water
50 g green bell pepper, medium-diced
2 g turmeric powder
3 g Garam Masala
30 ml fresh cream
For the Kadhai Murgh spice mix:
5 g coriander seeds
3 g cumin seeds
3 g fennel seeds
3 g black peppercorns
2 to 3 dried red chilies
Kadhai Murgh (Spiced Chicken Curry)
“Kadhai” is a large wide bottomed steel pot that is used in all Indian restaurants. The name of this dish originated from the large batches of chicken curry, that are made in big Kadhais. Kadhai Murgh is a staple in restaurants all over India, and is flavored with tomato and several spices
- Easy
- 20 min
- 25 min
- 15 min
- 3 steps
- 24 Ingredients
- Easy
- 3 steps
- 24 Ingredients
- 20 min
- 25 min
- 15 min
Instructions
-
Prepare and marinate the chicken
- Rinse the chicken under cold running water and pat dry.
- Transfer the chicken to a large bowl and marinate with ginger-garlic paste, 2 g salt, red chili powder and lemon juice.
- Refrigerate and marinate the chicken for at least an hour.
-
Make the Kadhai Murgh spice mix
- In a large dry pan, roast all of the spices until fragrant or for about 2 minutes.
- Once well roasted, transfer the spices to a plate to cool.
- Once cool, add the spices to a blender or to a spice grinder and blend into a fine powder.
-
Make the Kadhai Murgh
- In a large pot over medium heat, add Ghee and vegetable.
- Once the Ghee is hot, add black cardamom and bay leaves. Cook them until you hear a crackling sound.
- Add onion and cook until it turns slightly light brown, or for about 4 to 5 minutes.
- Add ginger, garlic, tomato, green chili and cook for 3 to 4 minutes.
- Add the marinated chicken, the ground Masala, turmeric powder and cook on high heat for about 5 to 6 minutes.
- Add yogurt, water, salt to taste and cover the pot. Simmer the chicken slowly until completely tender or for about 8 to 10 minutes.
- Add green bell peppers, Garam Masala and cook for another 2 to 3 minutes.
- Add the fresh cream and simmer further for 2 to 3 minutes until the curry is thick.
Plate and Serve!
Serve the Kadhai Murgh piping hot and garnish with a few sprigs of coriander.
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Ingredients
- Serves 4 people
-
For the Kadhai Murgh:
750 g chicken (bone-in chicken cut in 1.5-inch pieces)
10 g ginger-garlic paste (5g ginger + 5g garlic)
5 g red chili powder
5 g salt
5 g lemon juice
15 g Ghee
2 black cardamom
2 bay leaves
1 white onion, finely-chopped
1-inch ginger, finely-chopped
5 to 6 cloves garlic, finely-chopped
1 tomato, finely-chopped
4 to 5 green chilies, vertically slit into half
50 g yogurt
100 ml water
50 g green bell pepper, medium-diced
2 g turmeric powder
3 g Garam Masala
30 ml fresh cream
For the Kadhai Murgh spice mix:
5 g coriander seeds
3 g cumin seeds
3 g fennel seeds
3 g black peppercorns
2 to 3 dried red chilies
Nutrition
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