Kadhai Murgh

Name: Kadhai Murgh
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 4 g/1 tsp Fenugreek (Kasoori Methi); Salt; 10 g/2 tsp Garam Masala; 40 g/¼ cup Ginger; 30 g/½ cup Coriander; 4 Green Chillies; 6 g/1 Tbs Coriander seeds; 8 Whole Red Chillies; 20 g/3½ tsp Garlic paste; 90 g/7 Tbs Ghee; 1 kg/2¼ lb Chicken (2 birds); 1 kg/2¼ lb Tomatoes

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Kadhai cooking originated with this ‘hot’ chicken delicacy, cooked in tomatoes. The predominant flavour: fenugreek and coriander.

Ingredients

1 kg/2¼ lb Chicken (2 birds)
90 g

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut each into 8 pieces.

THE VEGETABLES: Wash and chop tomatoes. Remove stems, wash, slit, deseed and chop green chillies. Scrape, wash and chop ginger. Clean, wash and chop coriander.

THE WHOLE SPICES: Pound red chillies and coriander seeds with a pestle.