Kadhai Murg

I can't strive against the idea of buying cookbooks. I have rarely left a bookstore without a cookbook in my hand. But that's it. I buy them to do up my bookshelves. Seriously, I don't use them as often as I buy them.

This Kadhai Murg recipe is from Nita Mehta's 101 Non-vegetarain Recipes. Sometime back, a friend and I, together bought a copy each of this same book. As she has been frequently making delectable and heavenly dishes from this book, I, as usual, left it on the shelf to lay eggs. The other day my friend was all praises about a mutton recipe she had tried from the same cookbook the previous weekend. It was enough to put me on a guilt trip about ignoring the book all this while. I should have atleast browsed through the pages, that way I wouldn't be missing out on so many lovely recipes, I thought to myself. But not anymore.

I tried this mildly spiced chicken preparation from this book today and loved it with the parathas.

So here is the first recipe that I tried from this cookbook - Kadhai Murg, a popular dish cooked with spices and tomatoes and further flavoured with coriander and fenugreek. This is a famous and common preparation in restaurants. I must say I was quite impressed with my first attempt at making it in my very own kitchen. Though the recipe says it's optional to use fresh cream, I would recommend that you to use it. I feel the addition of cream has further enhanced the flavour of this spicy dish. Also, I used a dash of kashmiri red chilli powder. I personally like recipes by Nita Mehta. Soon I'm going to try more from this book.

For printable version of this recipe, click here.

Kadhai Murg

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- Chicken 1 medium sized (800 gm), cut into 8 pieces

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- Coriander seeds 1 tbsp.

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- Dry red chillies 3, whole

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- Fenugreek seeds 1/2 tsp.

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- Onions 3, large, cut into thin slices

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- Garlic 15-20, crushed and chopped

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- Ginger 1 one inch piece, crushed to a paste

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- Tomatoes 4, large, finely chopped

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- Tomato puree 1/2 cup

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- Red chilli powder 1 tsp.

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- Coriander powder 1 tsp.

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- Amchoor (Dry Mango) powder 1/4 tsp.

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- Garam masala 1/2 tsp.

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- Coriander leaves 1/2 cup, chopped

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- Capsicum 1, cut into slices

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- Green chillies 2, slit

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- Fresh cream 1/2 cup (optional)

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- Salt to taste

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- Oil

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Put coriander seeds and whole red chillies on a hot tawa. Roast lightly till it slightly changes colour. Make sure not to make them brown. Remove from fire.

Crush the coriander seeds and split them. Let the red chiliies remain whole. Keep aside. Heat oil in a kadhai. Reduce heat, add fenugreek seeds and whole red chillies. Stir for a few seconds till fenugreek seeds turn golden.

Add sliced onion and fry on medium heat till light brown in colour. Add crushed garlic and stir for a minute. Add ginger. Add the coriander seeds, red chilli powder and coriander powder.

Add chicken pieces and bhuno for 10 minutes on high flame, stirring well so that the chicken attains a nice golden brown colour. Add chopped tomatoes. Cook for 4-5 minutes.

Add salt, amchoor and garam masala powder. Cover and cook for 15-20 minutes or till tender, stirring occasionally. Add tomato puree and chopped coriander leaves. Cook for another 5 minutes. Add sliced capsicum and slit green chillies. Mix well. Reduce heat. Add cream. Mix well for 2-3 minutes and remove from fire. Serve hot.

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