Monday, 15 August 2011

Kadhai Murgh

This is 'Kadhai' (Kar-a-he) Chicken, which means its a curry made in a big cast-iron pan called a 'Kadhai', but you can use a well seasoned wok, or a large non-stick lidded pan. 
Serves 4 
Main ingredients
-1kg chicken breast or boneless, skinless chicken thighs (I prefer it with thigh meat)- cut into 1 inch pieces
-3 tablespoons oil
-1 medium onion - very finely chopped
-5 cloves of garlic - peeled and very finely chopped 
- 1 1/2 inch piece of ginger - peeled and very finely chopped 
- 1 1/4 teaspoon salt
-1 teaspoon cayenne pepper 
-3/4 teaspoon turmeric
- 6 tablespoons natural yoghurt
- 8 tablespoons tomatoes- chopped finely
for the final flavouring:
-big hand full of fresh corriander leaves - chopped 
-2-3 hot green chillies - either chopped if you like it hot, or just peirced a few times and left whole
- 1 teaspoon garam masala
- 7 table spoons fresh tomatoes chopped finely

Heat oil in your pan over a medium-high flame. When oil is hot put in onion, Garlic and ginger. Stir-fry for about 4-5 minutes or until golden brown. 
Add the salt, Cayenne pepper and turmeric. Stir once or twice, then put in the chicken. Stir and fry until the chicken pieces turn opaque on the outside. 
Add the Yoghurt and tomato. Stir and cook for 4-5 minutes or until the yoghurt mostly disappears. 
Cover and cook on a medium-low heat for about 10 minutes, stir now and then to avoid sticking. 
Stir in the final flavouring ingredients, cover again and reduce the heat right down low and cook for a further 3 minutes.  
Serve with boiled rice, chappaties or some nan. 

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