MURG KADHAI(CHICKEN KADHAI)
Boneless chicken - 500 gms.(pieces)
Ghee (clarified butter) - 30 gm.
Onions - 110 gm.
Tomato puree - 60 ml.
Ginger/garlic paste - 13.3 gm.
Khoya (reduced milk) - 50 gm.
Chicken stock - 480 ml.
Dry fenugreek leaves - 3.3 gm.
Red chili powder - 2.5 gm.
Green cardamom - 2.5 gm.powder
Coriander powder - 5 gm.
Cream - 10 gm.
Cashewnuts - 5 nos.
Poppy seeds - 3 gm.
Sesame seeds - 3.5 gm.
Boiled egg (sliced) - 1 no.
for garnish.
Salt and pepper To taste.
To make masala, grind to paste the cashewnuts, poppy and sesame seeds and set aside.Heat ghee in a wok, add onions and fry till brown.Add tomato puree, ginger/garlic paste, stir and keep aside. Heat ground masala with a little water and a few drops of ghee. Remove from fire, strain, add to the fried onions, in a pan. Add chicken pieces and chicken stock,salt, pepper and red chili powder and bring to boil.
Sprinkle dry fenugreek leaves, khoya and cardamom powder. Cover and cook on slow fire till chicken is cooked and dry.Add cream and coriander powder and stir over slow fire for 5 mins.
Serve hot, garnished with egg slices.
Time taken -- 1
1/2 hrs.
Serves -- 4.
