Kashmiri Chicken (Murgh) a succulent delicacy which is famous all over the world and is one dish which makes the main dish tastier. With the overflow of flavours, Kashmiri Chicken (Murgh) has always been everyone’s favourite.
The recipe of Kashmiri Chicken (Murgh)is very simple and can be made in restaurant style using few ingredients. Kashmiri Chicken(Murgh) is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!
Kashmiri Chicken (Murgh) can be cooked Boneless or with bone. This curry is sweet as well as spicy and the combination of both makes finger licking curry. This curry is usually made with Cashews and Raisins and, I added Almonds to it and made the curry more richness and flavourful in taste. This rich dry fruit and nut paste makes the Kashmiri Chicken (Murgh) more flavoursome delectable and Rich Accompaniment for Flat breads and Rices.
Lets jump to the recipe with step by step preparation.
Dry roast cashew, almond and raisins. Let it cool .
Heat 2 teaspoon of ghee and fry chopped onions (2 ½) until brown. Let it cool.
In a blender add roasted nuts,raisins and browned onion and grind to fine paste by adding little water. Keep the paste aside.
In a pan add water and boil tomatoes and grind to puree consistency.
Add leftover ghee in pan and saute bay leaf for few seconds . Now add half chopped onions and saute well. Add ginger garlic paste and saute till raw smell disappear.
Add Kashmiri chilli powder, Homemade Sambhar Powder/Podi/ South Indian Style, turmeric powder and chicken and saute until masala powder coats on the chicken well. Sambhar powder I’m using here is home made and can be used both for vegetarian and Non vegetarian dishes.
Let it cook on slow flame till ghee floats on top. Now add tomato puree and water and let it cook on medium heat for 10 to 15 min with the covered lid.
Add well beaten curd to it and mix well.
After 2 to 3 minutes add Roasted ground paste and let it cook for few minutes and finally add Garam masala powder and garnish with coriander leaves.
Kashmiri Chicken (Murgh)/Kashmiri Chicken Curry with slight sweet and less spicy is ready to consume with Indian Flat breads,Flavoured Rice or can have with steamed rice too. Do try and let me know the feedback in the comments. Happy cooking????!
More Chicken Recipes You Might Like To Try
Grilled Coffee Marinated Chicken
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Chicken Cutlet/Patties/Tikka/Croquettes
Pallipalayam Chicken Fry/Simple Chicken Fry
Mangalorean Chicken Ghee Roast,Semi Gravy
Notes
Dry roast nuts evenly without burning.
Use Ripe Tomatoes to make Puree.
Saute onion in ghee on low medium heat until it is evenly browned.This help to give the colour and slight sweetness along with raisins.
Use fresh thick Curd to give the best taste of the Murgh.
Blend Roasted nuts and raisins with little water to get fine paste.
KASHMIRI CHICKEN (MURGH)
Equipment
Ingredients
- 500 gm chicken ( medium sized pieces )
- 2 onion ( big size )
- 2 tomato
- 3 tablespoon ghee ( clarified butter )
- 1 tablespoon homemade ginger garlic paste
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon homemade sambhar powder (or) coriander powder and chilli powder 2:1 ratio
- ½ teaspoon turmeric powder
- ½ cup curd
- 1 cup water
- 1 bay leaf
- ½ teaspoon garam masala powder
- ½ teaspoon salt ( to taste )
- coriander leaves ( for garnish )
FOR ROASTING AND GRINDING
- 10 cashew nuts
- 10 almond
- 18 raisins
Instructions
- Dry roast cashew, almond and raisins. Let it cool .
- Heat 2 teaspoon of ghee and fry chopped onions (2 ½) until brown. Let it cool.
- In a blender add roasted nuts, raisins and browned onion and grind to fine paste by adding little water. Keep the paste aside.
- In a pan add water and boil tomatoes and grind to puree consistency.
- Add leftover ghee in pan and saute bay leaf for few seconds . Now add half chopped onions and saute well. Add ginger garlic paste and saute till raw smell disappear.
- Add Kashmiri chilli powder, Homemade Sambhar Powder/Podi/ South Indian Style, turmeric powder and chicken and saute until masala powder coats on the chicken well. Sambhar powder I’m using here is home made and can be used both for vegetarian and Non vegetarian dishes.
- Let it cook on slow flame till ghee floats on top. Now add tomato puree and water and let it cook on medium heat for 10 to 15 min with the covered lid.
- Add well beaten curd to it and mix well.
- After 2 to 3 minutes add Roasted ground paste and let it cook for few minutes and finally add Garam masala powder and garnish with coriander leaves.
- Kashmiri Chicken (Murgh)/Kashmiri Chicken Curry with slight sweet and less spicy is ready to consume with Indian Flat breads,Flavoured Rice or can have with steamed rice too.
Notes
Nutrition
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