Murgh Kadhai

Chicken cooked in a spicy tomato gravy and capsicum. The capsicum gives unique flavour to this chicken curry.

Preparation Time 45-50 minutes
Cooking Time 25-30 minutes
Servings 2
Main Ingredients Chicken breasts/leg-pieces & Capsicum (Green Bell Peppers)
Course Main Course-Chicken
Level Of Cooking Medium

Ingredients                                                                  

• Boneless chicken breasts cut into 8 strips or chicken with bone  500 grams
• Capsicum cut into 8-10 pieces  1 medium
• Coriander seeds  1 teaspoons
• Cumin seeds  1 teaspoon
• Black Peppercorns  4
• Red Chillies (Whole Dry)  2
• Vegetable Oil  2 tablespoons
• Mustard Oil (Alternative, Vegetable Oil)  1 tablespoon
• Ginger  1 inch piece
• Garlic  8 cloves
• Onion chopped  1 medium
• Onion cut in six pieces  1 medium
• Green chillies slit  2
• Tomatoes chopped  2 medium
• Turmeric powder  1/2 teaspoon
• Fresh Coriander leaves chopped  1 tablespoon
• Garam masala powder  1/2 teaspoon
• Natural Yogurt  1/2 cup
• Salt  to taste

Method

Step 1
Chicken marinated with mustard oil, garam masala, chopped ginger, chopped garlic and natural yogurt for min. 45 mins. (for best results marinate chicken and keep in the refrigerator for 6-8 hrs. before cooking). Add salt to the marinade 10-15 mins. before cooking.

Step 2
Roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste. Set aside.

Step 3
Heat oil in a kadhai (pan), add onion and sauté till lightly browned. Add half the coarsely ground spice powder, turmeric powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes.

Step 4
Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir.

Step 5
Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Add capsicum and onion pieces. Mix well and cook on medium heat till the chicken is done.

Step 6
Season with slit green chillies and serve hot with rumali roti or naan (Indian breads).

Relish your Palate!