Kadhai Chicken/Murgh V3.0

Ingredients:
Chicken - 750 gms (skinless with bones)
Onions - 4 (medium-sized)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Kashmiri red chilli powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Dry fenugreek leaves (kasuri methi) - 1 tbsp.
Cashew nuts (whole) - 10
Salt (to taste)
Oil (as required)
Bell peppers - 10 to 12 pieces of each colour
Tomato puree - from 3 plump tomatoes

For marinating chicken:
Kashmiri red chilli powder - 1 tsp.
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Yogurt - 2 tbsp.

Garam masala:
Cinnamon - 2 sticks
Cardamom - 2
Cloves - 2
Cumin seeds - 3/4 tsp.
Fennel seeds (sombu) - 3/4 tsp.
Star anise - 1
Black peppercorns - 1/4 tsp.

To garnish:
Amul cream
Coriander leaves - few
Ginger juliennes - few

Method

Wash the chicken. Add a little turmeric powder and mix well. Wash the pieces again in water. Cut the chicken in required sizes. Wash again and drain all the water. To the chicken, add chili powder, ginger-garlic paste and yogurt.

Mix well. Cover and keep aside for 30 minutes to 60 minutes.

Chop the onions and bell peppers.

Grind the spices from the "Garam masala" list into a coarse powder. Soak the cashew nuts in warm water for 30 to 60 minutes. Grind them with water.

Heat the oil in a kadai and add the diced bell peppers.

Sauté them for 4 minutes. Remove and keep them on a plate.

In the same kadai, pour the required oil and add the onions. Sauté them.

When the onions are half done, add little salt and sauté. When the onions change colour, add ginger-garlic paste.

Sauté till the raw smell (of ginger-garlic paste) fades away. Now add the tomato puree.

Add the required salt for the dish. Cover and cook the tomato puree. Stir in between. Sauté till the tomatoes become paste-like and release oil.

Add the chilli powder, turmeric powder and coriander powder. Mix well.

Add the marinated chicken and continue mixing. Add the garam masala and mix.

Sauté in between till the chicken changes colour. Pour half cup of water and stir.

Cover with a lid and cook for 5 minutes.

After 5 minutes, remove the lid and stir well. Again cover and cook, till the chicken is cooked well.

Add the ground cashewnuts. Crush the kasuri methi and add to the chicken.

Add the fried bell peppers and mix well. Cook for 3 to 4 minutes. Remove from heat.

Place the cooked chicken in a small kadai. Sprinkle coriander leaves, ginger juliennes and cream.

Serve with phulka chapathi, naan, roti or with white rice.

Posted in: Chicken