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Thursday, October 1, 2015,2:05 PM by
D.Sumithra

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KADAAI MURG

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat oil in a pan. Reduce heat. Add fenugreek seeds and whole red chillies and stir for a few seconds.
  • Add onion, ginger paste and garlic. Cook on medium heat till the onion changes to light brown.
  • Add tomatoes With dry coriander powder, red chilli powder and coriander powder, Cook for 5 minutes.
  • Add chicken and cook for 10 minutes on high flame, stirring well to mix everything together.
  • Add salt, amchur and garam masala. Cover and cook for 10-15 minutes till tender, stirring occasionally.
  • Then add in the tomato puree and chopped green coriander. Cook for 2 minutes.
  • Add the capsicum, ginger match sticks and green chilli slices. Mix well.
  • Reduce heat. Add cream. Mix well for 3 minutes and remove from fire. Serve hot.

INGREDIENTS

  • 1 medium sized chicken - cut into 9 pieces 
  • 5 tablespoon IDHAYAM sesame oil
  • ¼ teaspoon fenugreek seeds
  • 3 whole, dry red chillies
  • 3 large onions - cut into slices 
  • 20 flakes garlic - crushed and chopped
  • 1 tablespoon ginger paste 
  • 4 large tomatoes - chopped
  • 4 tablespoon tomato puree
  • 1 capsicum - cut into thick fingers 
  • 2" piece ginger - cut into match sticks 
  • 2 green chillies - cut into thin long slices
  • ¼ teaspoon amchur
  • ½ teaspoon garam masala 
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground coriander 
  • 2 tablespoon coriander seeds (saboot dhania) - roasted lightly and coarsely pounded or crushed 
  • 100 ml cream
  • 100 grams chopped green coriander
  • Salt to taste

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