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 carda