Kadai murgi

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • For curry:
  • 2 tbsp - oil
  • 1/4 tsp - Cumin seeds
  • 1 - Bay Leaf
  • 1 - star aniseed
  • 2 - Red Chilli
  • 1 cup - onion, finely chopped (1 large onion, use 3-5 Shallots for flavor)
  • 1 cup - tomato, finely chopped (1 large tomato)
  • 1/2 tsp - - Turmeric powder
  • 1/2 kg - Chicken
  • 1.5 tbsp - ginger-garlic paste
  • Salt - to taste
  • 1/2 tsp - chilli powder
  • 1/2 tsp - coriander powder
  • 1 tsp - Lemon juice (optional)
  • Coriander Leaves/Cilantro, a handful
  • For Garam Masala (to grind):
  • 1/4 tsp - cumin seeds/jeera
  • 1/4 tsp - black cumin seeds/black Jeera
  • 2 - cloves/kirambu
  • 1 - Bay Leaves
  • 1 - cinnamon/pattai (2 cm)
  • 1 - green Cardamom
  • 1 - black Cardamom
  • Fennel seeds/saunf, a pinch
  • 1/2 tsp - pepper
  • 1/4 tsp - Coriander seeds
  • 1 tsp - chilli powder/milagai podi
  • 1/2 tsp - coriander powder

How to Make Kadai murgi

  • Garam masala (to grind): Dry roast the above ingredients until the spices give out an aroma.
  • Let it cool and grind in a blender.
  • When it is 80 per cent done, add chilli powder and coriander powder, grind it to a fine powder.
  • For curry:
  • In a kadai, pour 2 tbsp of oil.
  • When it is hot add cumin seeds and let it splutter.
  • Immediately add finely chopped onions and saute until it is golden brown.
  • Add some salt to speed up the process.
  • This will take 5-8 minutes.
  • Add tomatoes and cover it with the lid until it becomes mushy and the onions and tomatoes blend to form a nice sauce.
  • This will again take 5-8 minutes on a low flame.
  • Keep an eye when it cooks, add a tablespoon of water if you think it is sticking to the kadai.
  • Now add chicken and fry until its colour changes or fry for 6-7 minutes on a low flame.
  • Add ginger-garlic paste and saute for another 4-5 minutes or until its raw smell disappears.
  • Add the ground garam masala powder, chilli powder, coriander powder, salt (as required) and stir.
  • Let the masala cook and blend with chicken.
  • It will take another 5-6 minutes for the raw masala smell to disappear.
  • Then add 5-8 tbsp of water and cover it with the lid and cook for 20-25 minutes on a low flame.
  • Stir in between to ensure that it doesn't stick to the kadai.
  • Add coriander leaves, some lemon juice (optional) and stir.
  • Serve it with rice or rotis or even dosas.
  • Add a tbsp of cream (optional) and coriander leaves/cilantro to garnish.
  • Recipe courtesy: Food for 7 Stages of Life