Wednesday, July 1, 2015

Kaju Murgh

Kaju Murgh: A chicken delicacy with the use of whole spices with the richness of cashew nuts and simmered in a basic onion tomato gravy with the added dimension with the addition of yogurt, topped with fried cashews for a rich culinary experience: now, who can resist these delicious bites which can be served both with chappati (Indian flatbread) and plain rice.


Chicken: 300 gm
Cooking oil: 3 tsp.
Sesame seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Bay leaf: 1
Onions (sliced): 2
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Black pepper powder: 1 tsp.
Cashew nuts: a handful
Yogurt: 1/2 cup
Garam masala: 1 tsp.
Kasoori methi: 1/2 tsp.

  1. Save a few cashew nuts for the garnish and soak the rest of the cashews in warm water. 
  2. Lightly toast the cashews for garnish and keep aside.
  3. Heat oil on medium flame and add the whole spices: sesame seeds, fenugreek seeds, coriander seeds and bay leaf.
  4. Add the onions after 30 seconds. Mix well and fry until the onions turn transparent. 
  5. Add the ginger-garlic paste and fry well until the raw smell goes away. 
  6. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. By the time drain the water from the soaked cashews and grind them in a coarse paste and keep aside.
  7. Add the black pepper powder to the masala and the cashew paste. Mix well and let cook for another minute.
  8. Add the yogurt and mix well. Add the chicken pieces and a little water (you can add more water if serving this with rice). Cover the pan and let cook for 15 minutes. 
  9. Remove cover and stir well. Let cook opened for a few minutes and add the garam masala and kasoori methi. Mix well and cover again. Turn off the flame.
  10. Let sit for about 10 minutes and remove cover. Garnish with the toasted cashews and serve. 

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