Home Non VegetarianChicken Kadai Murgh

Kadai Murgh

by Shruti Balaji

Chicken – 1 kg, cut into pieces
Clarified Butter – 1/2 cup
Ginger Garlic Paste – 4 tbsp
Red Chillies – 8, whole, pounded
Coriander Seeds – 1 tsp
Tomatoes – 1 kg, chopped
Green Chillies – 4, chopped
Green Coriander – 2 tbsp, chopped
Ginger – 5 tsp, julienned
Garam Masala – 2 tsp
Dry Fenugreek Powder – 1 tsp
Salt to Taste

1. Heat clarified butter in a kadai.
2. Add ginger garlic paste and saute till light brown.
3. Add the red chillies and coriander seeds and stir for 30 seconds.
4. Add tomatoes, cook for a few minutes.
5. Add green chillies, green coriander and ginger.
6. Mix well and reduce heat to low.
7. Add the chicken pieces and cook on low heat till the gravy thickens and the chicken pieces become tender.
8. Stir in the garam masala, dry fenugreek powder and salt.
9. Cover and cook for 5 to 10 minutes.
10. Remove from heat.
11. Serve hot.

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