Kadhai Murgh is a richly spiced North Indian chicken curry with a smoky aroma, thanks to dry-roasted coriander seeds and red chillies ground into a flavourful masala. Tender chicken pieces braise slowly in a luscious onion-tomato gravy until they absorb the bold flavours. Finished with a sprinkling of kasoori methi and chopped coriander, this dish is best relished with piping hot naan or steamed basmati rice. While it takes some time, the cooking process is straightforward, and the end result is a feast for the senses!
Sunrise tip: Dry roast the whole spices until they turn a shade darker and emit a strong aroma - this greatly enhances the depth of flavour in the gravy.
Time: 10-15 minutes
Take the chicken in a bowl, add salt and Sunrise Turmeric powder.
Mix well to cover the chicken pieces with your hands. Let it sit for 10 minutes.
Time: 10 minutes
Heat refined oil in a pan on medium. add whole garam masala, sliced onions, ginger-garlic paste and cook for 2-3 minutes until fragrant and a shade darker.
Add Sunrise Coriander powder, black pepper powder, Sunrise Chicken Curry Masala and stir-fry for 2-3 minutes.
Time: 10 minutes
Then, add the chicken pieces in a single layer to the sautéd aromatics.
Pour in sour curd, white paste, salt to taste and mix them well.
Fry on high heat, turning occasionally, until lightly browned on all sides, 5-7 minutes.
Time: 15 minutes
Add diced capsicum, water and diced tomatoes to the chicken masala. Mix them well with a spatula.
Cover the pan with a lid and let it cook for 15 minutes to blend the flavours.
Time: 10 minutes
Uncover the pan and continue cooking until the gravy reaches the desired consistency.
Pour some ghee and Sunrise Shahi Garam Masala over the chicken gravy.
Remove from heat, garnish with ginger julienne, and serve hot with naan or rice.
Side Dish: Jeera rice, Butter naan
Accompaniment: Sliced onions, Green chutney