Murg Kadhaiwala Recipe

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A semi-dry chicken dish.
Chicken – 250 gms, boneless, cut into 1/2 inch pieces
Oil – 3 to 4 tblsp
Coriander Seeds – 1/2 tblsp
Kasoori Methi – 1/2 tblsp
Fenugreek Seeds – 1/4 tsp
Dry Red Chillies – 1 to 2, sliced
Onion – 2, small, sliced
Garlic – 10, crushed and chopped
Ginger Paste – 1/2 tblsp
Tomato Puree – 1/4 cup
Tomatoes – 3 to 4, chopped + 1, small cubed
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Salt as per taste
Amchur (Dry Mango Powder) – 1/8 tsp
Garam Masala Powder – 1/4 tsp
Coriander Leaves – 1/4 cup, chopped
Capsicum – 1/2, cubed
Ginger – 1/2 inch piece, julienned
Green Chillies – 1, sliced
Milk – 1/8 cup
Water as required

1. Roast the coriander seeds.
2. Remove and crush the seeds. Keep aside.
3. Heat oil in a pan over low flame.
4. Add red chillies and fenugreek seeds.
5. Stir for a few seconds.
6. Add the onions and increase flame to medium.
7. Cook till onions turn light brown.
8. Add garlic and stir.
9. Now add ginger paste, coriander seeds, red chilli powder and coriander powder.
10. Add chicken pieces and cook for 3 to 4 minutes on high flame.
11. Stir to blend all the masala with the chicken.
12. Now add the chopped tomatoes and cook for 3 minutes.
13. Add salt, dry mango powder and garam masala powder.
14. Cover the pan with a lid and cook for 10 minutes till chicken is tender.
15. Stir from time to time and add the tomato puree.
16. Add the coriander leaves and cook for a minute.
17. Now add the capsicum, tomato, ginger juliennes and green chillies.
18. Mix well and reduce flame.
19. Add milk and mix.
20. Add water to make it semi-dry and cook for a minute.
21. Remove and serve hot with rice.

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