Kadai Murgh

Fiery hot Skillet cooked chicken

	Chicken 		1 kg
	Dhania seeds(Thrashed) 	6 gms.
	Kasoori Methi 		4 gms.
	Garam Masala 		10 gms.
	Garlic Paste 		20 gms.
	Red chilli paste 	10 gms.
	Ginger chopped 		30 gms.
	Green chillies chopped 	5 gms.
	Coriander chopped 	10 gms.
	Red chillies thrashed 	5 gms.
	Tomatoes chopped 	1 kg.
	Salt 			to taste.
	Oil 			30 ml.

  • Skin the chicken and cut into 12 pieces.
  • Heat the oil in a kadai and add the garlic paste and then the red chilli paste until the pastes are well cooked .
  • Add the thrashed red chillies and the coriander seeds.
  • Add chopped tomatoes. Cook them on slow heat till done.
  • Add the ginger and green chillies chopped and simmer for 5 min.
  • Add the chicken pieces and the salt. Cook with the lid on.
  • Stir occasionally till the oil seperates from the gravy and the chicken is tender.
  • Sprinkle the garam masala and Kasoori methi and stir.
  • 2 minutes later, take it out in a bowl and garnish with chopped ginger and chopped coriander leaves.
  • serve with rice or with roomali roti.

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