How to Prepare Perfect Kadhai Murgh

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We hope you got insight from reading it, now let's go back to kadhai murgh recipe. To cook kadhai murgh you need 29 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Kadhai Murgh:

1. Get For of Kadhai Masala.
2. Prepare 1 tbsp of dhaniya/ whole coriander seeds.
3. Use 2 of laal mirch/whole dry red chilli.
4. Prepare 1 tsp of kali mirch/whole black pepper corn.
5. You need 2 tsp of jeera/ whole cumin seeds.
6. Get For of crunchy vegetables-.
7. Use 1 tbsp of oil.
8. Provide 1/2 of onion cut into squares (1 inch by 1 inch approx.).
9. You need 1/2 of green bell pepper or capsicum cut into squares (1 inch by 1 inch approx.).
10. Prepare 1/2 of red bell pepper or tomato (deseeded) cut into squares (1 inch by 1 inch approx.).
11. Use For of chicken-.
12. Use 750 gms of chicken (cut into medium size pieces and nicely washed).
13. Provide 5-6 tbsp of oil.
14. You need 1/2 tsp of methi dana/ fenugreek seeds.
15. Take 3 of large onions, chopped finely.
16. Take 2 1/2 tbsp. of ginger garlic paste.
17. Prepare 5 of large tomatoes, crushed or grated.
18. Provide 3 tbsp of kaju (cashew) powder or 3 tbsp gram flour/ besan.
19. Provide 1 tbsp of kasoori methi (dry fenugreek leaves).
20. Get 2 tsp of Dhaniya / coriander powder.
21. Take 1 inch of piece of ginger cut in juliennes.
22. Take 1 1/2 tsp of salt or to taste.
23. Prepare 1/4 tsp of amchoor/ dry mango powder.
24. Take 1/2 tsp of garam masala.
25. Get 1/4 cup of cream or malai.
26. Get 1/4 cup of green coriander chopped.
27. Provide For of Other ingredient.
28. Take some of ginger julienne for garnish.
29. Get as required of green coriander for garnish.

Instructions to make Kadhai Murgh:

1. Heat a pan and dry roast all the ingredients under kadhai masala till they just to start to change colour and turn fragrant. Remove from and cool. Crush coarsely in a dry grinder. Keep aside..
2. In the same pan heat a table spoon of oil and add the onion, bell pepper and tomato squares. Just sauté the vegetables on high heat for 1-2 minutes. Remove from heat and keep aside..
3. Heat oil in a kadhai, reduce heat add the methi dana and let it turn golden. Add the onions and cook on medium heat till light brown. Add the ginger garlic paste and stir for 1-2 minute..
4. Add the tomatoes and cook till the tomatoes are cooked and no raw smell remains. For about 7-8 minutes..
5. Add the crushed kadhai masala and stir. Now add kasuri methi, dhaniya powder and salt. Cook for a minute. Add the cashew powder and cook till oil is released.
6. Now add the chicken pieces and stir them around to coat them well with the masala. Roast / bhuno the chicken for 4-5 minutes..
7. Add ¾ to 1 cup of water and mix well. Cover the kadai and cook for 12-15 minutes stirring occasionally till the chicken is cooked and absolutely tender..
8. Add the cream and mix..
9. Add the chopped green coriander, garam masala, ginger juliennes and roasted onion, bell pepper and tomato squares..
10. Take it out in a serving platter and garnish with ginger juliennes and green coriander. Serve with naans or chapatis..

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