Skip to main content

Kadhai Murg Masala











It's a Pure Kashmiri style kadhai Murg masala.
Now it's popular as kadhai chicken.
As we know Kasmiris fond of Gosht(Mutton) so they bought loads of Mutton from market on any suspicious occasion and when it not finished then marinade all meat and store for next day use. On next day they cook kadhai gosht it's a easy and quick to cook and one pot dish.
This dish noted for it's spicyness and flavour of capsicum.
Instead of Mutton , choosing chicken is the only reason for easy cooking process.
Now a day's so many changes are there in this dish but I try to make North Indian style Kadhai Murg Masala.

 Have a look.....

 Ingredients:

 ChickenMarination:

 1 kg chicken
½ Cup curd
1 tbsp ginger-garlic paste
½ tsp Termeric power
1 tbsp oil
Salt, to taste

 Sauted Vegetables:

 ½ of Capsicum square cut
1 Onion square cut
1 Tomato square Cut (without seeds)

 Make a paste:

 2  Tomatoes
1 tbsp ginger-garlic paste
1 tsp chilli powder
1 black cardamoms
1 small size bay leaf
1" cinnamon
3 cloves
water

 For seasonings:

 1  Finely Chopped Capsicum
2 Onion slices
2 tbsp Butter
1/2 tsp ginger- garlic finely chopped
3 green chillies chopped
1 tsp Kashmiri red chilli powder
1 tsp red chilli powder
½ tsp turmeric powde
1 tsp garam masala
1/2 tsp kasturi methi
1 cup fresh cream

 Preparations:

 Wash chicken pieces very nicely and marinade the chicken with the above (chicken marination) Ingredients and keep in refrigerator for 1 hour.  Good long  marinated chicken is more taste to this curry and it's well soft ,tender and juicy chicken.

 Using grinder collect all ingredients mentioned above (Make a paste ) and grind into a fine paste . Keep aside for next use.

 Heat kadhai add unsalted butter and
fry the chicken under a midium high flame by occasionally stirring", remove in a dry plate . Do not remove any butter paper, kitchen towel or any paper .we need the butter taste in chicken .

 In same kadhai add sliced onion fry a bit add chopped tomatoes, chopped ginger , garlic and green chillies for saute till all ingredients turns like paste .Add all dry spices stir well fry for a minute then add just 2 tbsp of water. Do not add more water.

 Add the paste and salt  ,fry till oil separates ,stir, add 2 cups of water give full boils to it, add fried chicken pieces pour all leftover butter in plate to the kadhai with using your thumb and mix everything together to coated all chicken pieces nicely. Do not stir the chicken much in between adding water because that might cause the meat to get separated from the bone.
Cover the lid and cook till chicken nicely soft and tender.
Cook on Midium flame.
After finished cooking , add sauteed vegetables and using spatula just press to dunk all veggies into  gravy and pour a cup of cream to give it a rich taste.
Stir slowly when you start serving your food. 

Popular posts from this blog

Kanji as one bowl meals

  One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ  Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani.   Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds  1/2 tsp fennel seeds  20 crushed Garlic pods  2 dry red chili  Salt, to taste For garnish... Chopped onions  Chopped green chillies  And some seasonings  Preparations:   In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.   Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...
Read more

Spicy Baby potatoes

  Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish  Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp  Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana  1 tbsp Salt and black salt as per masala required.  Mix well with grounded spices and keep in a air tight container.  Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...
Read more

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more