Kadai Murgh with Bell Pepper Recipe

Some days are just meant for chicken curry. This dish comes in as a ray of sunshine on a cold, gloomy day. And kadai murgh is a perfect dish to serve at a party or a small group of friends.

Don’t get carried taken aback with the number of ingredients used for the dish. Once you have everything at your arm’s reach, making the dish is a breeze! Here’s the long list of ingredients you’ll need.

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Kadai Murgh With Bell Pepper Recipe

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Prep Time

35 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

Ingredients

• 500 gm skinless boneless chicken, cut into cubes
• teaspoon ½turmeric
• teaspoon ½red chilli powder
• inch ½cinnamon stick
• 1 black cardamom pod
• 1 Onion thinly sliced
• teaspoon ¼fennel seeds
• teaspoon ½cumin seeds
• teaspoon ½coriander seeds
• teaspoon ½whole black peppercorns
• 2 tablespoons coconut milk powder
• cup ¼vegetable oil
• cup ½Water
• 2 bell peppers cut into slices
• 4 green chillies cut lengthwise
• cup ½freshly chopped coriander leaves
• salt to taste

Prep Time 35 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients Ingredients 500 gm skinless boneless chicken, cut into cubes teaspoon ½turmeric teaspoon ½red chilli powder inch ½cinnamon stick 1 black cardamom pod 1 Onion thinly sliced teaspoon ¼fennel seeds teaspoon ½cumin seeds teaspoon ½coriander seeds teaspoon ½whole black peppercorns 2 tablespoons coconut milk powder cup ¼vegetable oil cup ½Water 2 bell peppers cut into slices 4 green chillies cut lengthwise cup ½freshly chopped coriander leaves salt to taste

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Instructions

Method

1. Wash and pat dry the chicken. Season the chicken evenly with salt and turmeric and set aside for a good 30 minutes.
2. In a large kadai or skillet, heat oil and cook the onions until brown. Now add the chicken and cook for 5-6 minutes.
3. Cook the sliced bell peppers with the chicken and the onions till crunchy-soft.
4. In a mixie, grind the cardamom pod, black peppercorns, cinnamon stick, cumin seeds, fennel seeds, coriander seeds into a powder. Sprinkle this powder onto the cooking mixture in the kadai.
5. Add green chillies and stir till all the chicken pieces are coated with the masala mixture.
6. Add water, coconut milk powder, red chilli powder and salt and cool until the chicken is tender for about 30 minutes.
7. Garnish with coriander leaves and serve hot!