Kadhai Murgh with Capsicum

    1 hour 15 mins

    This is a recipe I created one day when I was in the mood for chicken curry, but also needed to use up some capsicums. I love this dry curry and it is a huge hit with my friends too. It is very spicy and tastes great with parathas.

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    Serves: 6 

    • 3/4 kg chicken, boneless, cut into small pieces
    • ½ teaspoon salt
    • ½ teaspoon turmeric (haldi) powder
    • ¼ cup oil
    • 2 onions, cut into thin slices
    • 2 capsicums, cut into thin strips
    • 4 green chillis, slit lengthwise
    • 1/2 cup water
    • 2 tablespoons coconut powder (Maggi brand)
    • Salt to taste
    • ½ teaspoon kashmiri red chilli powder (to taste)
    • ¼ cup chopped coriander leaves, for garnish
    • Dry masala
    • ½ teaspoon cumin (jeera) seeds
    • ½ teaspoon coriander (dhania) seeds
    • ½ teaspoon black peppercorns
    • ½ stick cinnamon (dalcini)
    • 6 cloves (lavang)
    • 1 black cardamom (badi elaichi)
    • ¼ teaspoon fennel seed (saunf)

    Prep:15min  ›  Cook:45min  ›  Extra time:15min marinating  ›  Ready in:1hr15min 

    1. Mix chicken with salt and turmeric powder. Set aside for 15 minutes.
    2. Heat oil in a frying pan or kadhai. Add onions and cook till brown. Now add the chicken pieces and fry for 5 minutes till they are brown. Add the capsicum and green chillis and fry for 5 more minutes.
    3. 3. Grind the dry masala ingredients and add to the chicken. Add ½ cup water, coconut powder, and salt to taste. Add red chilli powder. Cook for 30 minutes, or until chicken is tender. If the curry is too wet, cook on high till water evaporates. Garnish with coriander leaves and serve hot.

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