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

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...
Read more

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...
Read more