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Thursday, December 27, 2012,11:51 PM by
D.Sumithra

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SHAHI KAJU MURG

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Marinate the chicken with beaten curd, ginger-garlic paste, salt and chili powder.
  • Heat oil in a pan. Add black cumin, bay leaf and cardamom. Saute for a few seconds.
  • Add in the onions and cook till light brown, stirring constantly.
  • Stir in the chicken pieces along with the marinade. Cook on moderate heat for 5 minutes.
  • Add the cashew nut paste. Stir constantly till the juices evaporate and oil separates.
  • Lower the heat and add milk and water. Cover and cook till the chicken is tender and oil separates.
  • Sprinkle garam masala and garnish with cream and coriander leaves.

INGREDIENTS

  • 750 grams chicken

Marinade

  • 3 tablespoon ginger-garlic paste
  • 150 grams thick curd 
  • ½ teaspoon chili powder
  • Salt to taste
  • 1 teaspoon garam masala

Other Ingredients

  • 75 ml IDHAYAM Sesame oil
  • 1 bay leaf
  • ½ teaspoon black cumin 
  • 4 green cardamoms - pounded lightly 
  • 3 large onions - ground to a paste 
  • 150 ml milk
  • 2 tablespoons cream 
  • Fresh coriander for garnishing
  • 75 grams broken cashewnuts soaked, grind to a fine paste.

4 comments for “Shahi Kaju Murg”

  • Posted Sunday, February 12, 2023 at 11:52:48 PM

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