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.

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