KADHAI CHICKEN/ MURG

As the name suggests, this is a recipe of chicken that is cooked and often served in kadhai (similar to Chinese wok). Though there are several opinions as how this recipe derived its name. As far as I know, this name is due to the kadhai masala (dry roasted and grounded peppercorn, cumin seeds, coriander seeds, bayleaf, red dry chilli, green cardamom, cloves and cinnamon) being used in this recipe. But whatever the source of its name, the recipe is awesome in its true sense.

INGREDIENTS

Chicken-1 kg
Onion-3 medium sized (2 finely chopped and 1 diced)
Capsicum-2 diced
Tomato-2 (1 puree and 1 diced)
Kadhai Masala-1.5 tbsp
Ginger paste-1.5 tsp
Garlic paste-3 tsp
Red chilli powder-2 tsp
Lemon juice-1 whole lime
Cashew nut paste-1 tbsp
Fresh cream- 1tbsp
Cumin powder-2 tsp
Coriander powder-3 tsp
Turmeric powder-2 tsp
Dried Fenugreek leaf (kasuri meethi)-1 tsp
Mustard oil-2 tsp
Refined oil-for cooking
Sugar-1tsp

METHOD

Marinate the chicken with the lemon juice and little salt. Keep aside for 15 mins. Then discard the marinade and wash off the chicken. Now again, marinate the chicken with ginger garlic paste, red chilli powder, turmeric powder, mustard oil, cumin powder, coriander powder and salt for 3-4 hrs. Take refined oil in a wok and saute chopped onion till it changes color. Add some sugar now so that the onion gets caramelized and give a good color to the gravy. Now put the chicken and cook it properly with all the ingredients. Add the tomato puree when the colour of the chicken truns whitish. Now add the cashew nut paste. Mix it well and then add little lukewarm water to make the gravy. Add the seasonings as per requirement and taste. Lid cook the chicken till it gets properly cooked in the gravy. Keep stirring so that the gravy doesn't get burnt. Sprinkle the kadhai masala and the kasuri meethi when the cooking is done.

Now, in another pan, take a little oil and put all the diced veggies (capsicum, onion and tomato). Saute a little. Put this tempering over the cooked chicken gravy and serve hot.