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Recipes >> Chicken Recipes > Kadai Murgh

Kadai Murgh

Kadai Murgh
Prep Time
10 Mins
Cook Time

30 Mins
Serves

4
Marinate the chicken with half the ginger-garlic paste and salt. Refrigerate for 1 to 2 hours.Heat oil in a pan and fry the onion paste.
Viewed: 12826
Source:  KhanaPakana.com
10 Ratings
3 out of 5 stars
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Ingredients

  • Chicken(boneless & cut into 2 pieces) 300 gms
  • Ginger-garlic paste 1 tbsp
  • Onion(ground to paste) 1 medium size
  • Tomato(made into puree) 2 medium size
  • Dalchini 3-4 pieces
  • Veg cooking oil 3-4 tbsp
  • Turmeric powder 1/4 tsp
  • Red chilli powder 1/2 tsp
  • Salt to taste
  • Grind to paste:
  • Almonds 12-15
  • Cashew nut 12-15
  • For garnishing:
  • Butter
  • Coriander leaves

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Cooking Directions

  1. Marinate the chicken with half the ginger-garlic paste and salt.

  2. Refrigerate for 1 to 2 hours.

  3. Heat oil in a pan and fry the onion paste.

  4. After frying the onion paste a little, add dalchini, half ginger-garlic paste, turmeric powder and salt.

  5. Fry till the onion paste turns golden brown on a medium heat.

  6. Add the tomato puree and cashew paste, chilli powder and fry a little.

  7. Then add the chicken pieces and fry for a few minutes more.

  8. Add enough water for the chicken to cook.

  9. Bring it to a boil on medium heat and cook till the gravy thickens.

  10. Garnish with little butter and coriander leaves.

  11. Serve with chapathis.

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