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Tuesday, January 24, 2012

Kadhai chicken/murg(a semi-dry preparation of chicken, flavoured with fenugreek and corriander)



Hey frnds,this is a semi- dry preparation of chicken, flavoured with fenugreek and corriander.have a look at the below recipe:-



INGREDIENTS:-



1.1 medium sized chicken (800gm)-cut into 12 pieces



2.6 to 7 tpsp oil



3.1 tbsp corriander seeds(saboot dhania)



4.3 whole,dry red chillies



5.half tsp fenugreek seeds(methi daana)



6.3 large onions-cut into slices



7.15-20 flakes garlic-crushed and chopped



8.1 inch pieces of ginger-crushed into a paste



9.4 large tomatoes chopped



10.half cup readymade tomato puree or homemade puree



11.1 tsp red chilli powder



12.1 tsp ground corriander powder(dhania)



13.2 tsp salt



14.1/4 tsp amchoor



15.1/2 tsp garam masala



16.half cup chopped green corriander



17.1 capsicum cut into slices



18.1 inch piece ginger cut into match sticks



19.1/2 green chillies-cut into long slices



20.1/2 cup cream(optional)



METHOD:-



1.Put corriander seeds and whole red chillies on a tawa.



2.roast on fire lightly till it just starts to change colour,do not brown them.



3.remove from fire,crush corriander seeds ona chakla-belan to split seeds,keep red chillies whole aside



4.heat oil in a kadhai,reduce heat,add fenugreek seeds and whole red chillies and stir for a few seconds till fenugreek turns golden.add onion and cook till light brown



5.add garlic and ginger paste and stir for 1 minute.



6.add corriander seeds,red chilli powder and corriander powder



7.add chicken and bhuno for 10 minutes on a high flame,stirring well so that chicken attains a nice golden brown colour



8.add chopped tomatoes,cook for 4 to 5 minutes,then add salt,amchoor and garam masala,cover and cook for about 15 minutes or till tender,stirring occasionally



9.add tomato puree and chopped green corriander,cook for 5 minutes



10.add capsicum,ginger match sticks and green chilli slices n mix well.



11.reduce heat,add cream,then mix well for 2 to 3 minutes and remove from fire n then serve hot.