Murg Kada Masala (chicken with whole spices)

 



A simple dish, with whole spices, quick to make and can be served as a dry starter or as a main dish with roti/chappathi.

Try it once and you'll love it!

 

Serves: 3-4 persons

 

Ingredients:

 

 

 

 

Chicken (bone-in)                                   1 kg

Onion (medium size)                              2 nos. (roughly chopped)

Tomatoes                                                2 nos. (roughly chopped)

Fresh ginger-garlic-green chilli paste    1 tbsp

Curry leaves                                           10-12 leaves

Whole garam masala:

Elaichi                    3-4

Cloves                    3

Cinammon stick    1 stick   

Cumin seeds          1 tsp

Coriander powder                                2 tbsps

Red chilli powder                                1/2 tbsp

Crushed black pepper                          1 tbsp

Salt                                                       to taste

Coriander leaves                                  for garnish

Oil                                                        4-5 tbsps

 

Method:

• Heat oil in a kadai and crackle all the ingredients mentioned under "whole garam masala".

• Add the curry leaves and fry for 2 mins.

• Once the spices are fried well, add the roughly chopped onions along with the ginger-garlic-green chilli paste and fry till the onion changes colour and becomes light brown.



• Add the chicken and fry well. Do not add any water at this stage. Allow the chicken to seal in its own flavours and juices.

• Next, add the tomatoes and mix everything together.
 

 
• Add the coriander powder and red chilli powder and mix well.

• Fry for 5 mins in the masala and add water as required to cook the chicken completely. Also add salt at this stage.
 

 

• Cover with a lid and keep on medium heat until the chicken has cooked well.

NOTE- A good way of checking if the chicken is cooked well is to check the leg piece because the leg piece takes the longest time to cook. Just pierce a knife into the piece and see if the flesh is falling off the bone. If it does, then it has cooked perfectly.

• Once the chicken has cooked, check the consistency of the gravy. Add crushed black pepper.

• At this stage, you can turn off the flame depending on how you want to serve the dish. If you are serving it as a main with roti/chappati/rice, keep the chicken in gravy form. Add water if required.

• If you want to serve it dry as a starter or side dish, just remove the lid of the kadhai and dry out the water completely on high flame for 4-5 mins.

• Take out into a serving dish and garnish with freshly chopped coriander leaves.

 

 



 You can also serve this chicken with aapams or neer dosa for a south-indian menu!

 

 

 

Happy Cookin' & keep it stylish!!