Murgh Kadai (Chicken Kadai) Recipe

Murgh Kadai (Chicken Kadai) Recipe

Description:

Murgh Kadai, also known as Kadai Chicken, is a popular North Indian dish known for its bold flavors and rustic preparation. It is named after the traditional Indian wok called a “kadai” in which it is cooked. The dish features succulent chicken pieces simmered in a spicy, tangy tomato-based gravy, enriched with bell peppers and a blend of freshly ground spices. It’s a vibrant and aromatic dish that’s often enjoyed with naan, roti, or rice.

Appearance:

Murgh Kadai is a visually striking dish with its rich, red gravy and vibrant pieces of bell peppers. The chicken pieces are generously coated in the thick, chunky sauce, and the bell peppers add splashes of green and red, making the dish look colorful and appetizing. Garnished with fresh cilantro leaves and julienned ginger, Murgh Kadai has a rustic yet inviting presentation.

Aroma:

The aroma of Murgh Kadai is robust and tantalizing. The scent of sizzling spices like cumin, coriander, and dried red chilies hits the senses first, followed by the earthy aroma of cooked tomatoes and bell peppers. The fragrance of garlic and ginger permeates the air, while the fresh cilantro adds a bright, herbaceous note. The overall aroma is complex and deeply satisfying, hinting at the rich flavors to come.

Flavour Profile:

Murgh Kadai offers a dynamic and bold flavor profile. The tomato-based gravy provides a tangy and slightly sweet base, while the freshly ground spices, including cumin, coriander, and red chilies, contribute a warm and spicy kick. The chicken is tender and absorbs the rich flavors of the gravy. The bell peppers add a subtle sweetness and a slight crunch, balancing the spiciness of the dish. The ginger and garlic paste used in the cooking adds depth and pungency, while the fresh cilantro brings a hint of freshness. The overall taste is spicy, tangy, and deeply aromatic, with a perfect balance of flavors.

Texture:

The texture of Murgh Kadai is rich and varied. The chicken pieces are cooked until tender and juicy, while the gravy is thick and chunky, with pieces of tomatoes and bell peppers providing additional texture. The bell peppers remain slightly crisp, adding a pleasant crunch to the dish. The overall texture is hearty and satisfying, making each bite a delightful experience.

Conclusion:

Murgh Kadai is a quintessential North Indian dish that captures the essence of bold and rustic flavors. Its spicy, tangy gravy and tender chicken pieces make it a favorite among Indian cuisine lovers. The dish’s dynamic flavor profile and varied textures provide a fulfilling and enjoyable dining experience. Whether served with naan, roti, or rice, Murgh Kadai is sure to impress with its robust taste and inviting aroma. It is a perfect choice for those looking to savor the rich culinary traditions of North India.

Instruments Required:

1. **Large Kadai or Wok**: For cooking the chicken and spices.

2. **Blender or Food Processor**: For grinding the tomato-onion paste.

3. **Stirring Spoon**: For stirring and mixing ingredients.

4. **Knife and Cutting Board**: For chopping onions, tomatoes, and garnishes.

5. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

Ingredients:

– 500 grams Chicken, cut into medium-sized pieces

– 2 tbsp Vegetable Oil

– 2 tbsp Butter

– 2 Onions, finely chopped

– 3 Tomatoes, finely chopped

– 1 inch Ginger, grated

– 4 Garlic cloves, minced

– 2 Green Chilies, slit lengthwise

– 1 Bell Pepper (Capsicum), thinly sliced

– 1 tsp Cumin Seeds

– 1 tsp Coriander Seeds, crushed

– 1 tsp Kashmiri Red Chili Powder

– 1/2 tsp Turmeric Powder

– 1 tsp Garam Masala Powder

– 1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed

– Salt to taste

– Chopped Coriander Leaves for garnish

Instructions:

Grinding Tomato-Onion Paste:

1. Heat a tablespoon of oil in a pan and add chopped onions. Sauté until they turn golden brown.

2. Add chopped tomatoes to the pan and cook until they become soft and mushy.

3. Allow the mixture to cool slightly, then transfer it to a blender or food processor.

4. Blend into a smooth paste and set aside.

Cooking Chicken:

1. Heat oil and butter in a kadai or wok over medium heat.

2. Add cumin seeds and crushed coriander seeds to the hot oil. Let them crackle.

3. Add minced garlic, grated ginger, and slit green chilies to the kadai. Sauté for a minute until aromatic.

4. Add chopped bell pepper (capsicum) to the kadai and cook for a few minutes until slightly softened.

5. Add chicken pieces to the kadai and sauté until they are browned on all sides.

6. Once the chicken is browned, add the prepared tomato-onion paste to the kadai.

7. Mix well to coat the chicken pieces with the masala.

Adding Spices:

1. Add Kashmiri red chili powder, turmeric powder, and salt to the kadai. Mix well to combine.

2. Cover and cook the chicken on low heat for 15-20 minutes or until the chicken is tender and cooked through.

Finishing Touches:

1. Once the chicken is cooked, sprinkle garam masala powder and crushed kasuri methi over the kadai.

2. Mix well and cook for another 2-3 minutes.

3. Adjust the seasoning according to taste.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Transfer the prepared Murgh Kadai to a serving dish.

2. Garnish with chopped coriander leaves.

3. Serve hot with naan, roti, or rice.

4. Enjoy your delicious and aromatic Murgh Kadai!

Cooking Time:

The total time required for cooking Murgh Kadai is approximately 40-45 minutes, including preparation, grinding tomato-onion paste, cooking chicken, and assembling. Adjust the spice levels according to your taste preferences.