Kadai Murg

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chicken
  • 7 tbsp - oil
  • 2.5 tsp - garlic paste
  • 8 - whole red chillies
  • 2 tbsp - coriander seeds
  • 2 to 3 - tomatoes
  • 3 to 4 - green chillies
  • 1/2 cup - fresh julienne ginger
  • 1.5 cup - fresh washed and roughly chopped coriander leaves
  • 1 tsp - garam masala
  • 1 tbsp - kasoori methi
  • Salt to taste

How to Make Kadai Murg

  • Clean, wash and pat dry the chicken.
  • Cut into pieces of desired size.
  • Wash and chop tomatoes finely.
  • Remove and deseed green chillies.
  • Slit them through the centre, lengthwise.
  • Pound red chillies and coriander seeds in a grinder.
  • Heat oil in a heavy saucepan and add garlic paste.
  • Sautee over medium heat till light brown.
  • Add the pounded spices and stir for 30 seconds.
  • Then, add tomatoes and bring to a boil.
  • Add green chillies, bit of the ginger and bit of the coriander leaves.
  • Reduce heat and simmer for 5 minutes.
  • Add chicken, bring to a boil and simmer, stirring occasionally, until fat leaves the sides, gravy becomes thicker and chicken is cooked through.

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