Kadai Murg

Tender chicken pieces coated in a thick, reduced tomato sauce with crunchy peppers. Bold toasted spice notes with a smoky finish from the handmade Kadai Masala.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 459
• Protein: 31 g
• Carbs: 19 g
• Fat: 24 g

Ingredients

• 600 g Chicken thigh ( cut into bite-sized pieces )
• 2 tbsp ghee
• 3 piece Round tomato ( crushed )
• 2 piece Green bell pepper ( large dice )
• 2 piece Red onion ( cut into petals )
• 4 piece Garlic ( minced )
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 2 piece Hot chili pepper ( dried )
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 tbsp Fresh cilantro ( chopped )
• 1 piece Fresh ginger ( minced or grated )

Instructions

1. Toasting Kadai Masala

   In a dry pan, heat coriander seeds, cumin, black pepper, and dried chilies. When they release a smoky aroma and start to pop, crush them coarsely in a mortar.

2. Searing the chicken

   Heat ghee in a wok or cast-iron pan. Sear chicken pieces on high heat until golden on all sides. Remove and set aside.

3. Aromatic base

   In the same fat, sauté minced garlic and ginger. Add crushed tomatoes and turmeric. Let it cook down until the tomatoes soften and the oil separates at the edges.

4. Reduction and binding

   Return the chicken to the pan with the crushed Kadai Masala. Cover and simmer on low heat. The sauce should coat the meat thickly, not be watery.

5. Crunchy finish

   Stir in red onion petals and bell pepper chunks. Cook for 5 minutes more: they must remain firm to the bite. Finish with garam masala and fresh cilantro.

Chef's tips

• Do not grind the spices into a fine powder; keep some coarse fragments for texture.
• The secret is in the oil separation: when you see the ghee shimmering at the edges of the sauce, the tomatoes are perfectly cooked.
• Add the peppers at the very end so they don't lose their crunch.

Storage

Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.