Murg Karahi

Last weekend was a rainy weekend for us. We could not go outside and its weather change time, so both me and my husband were suffering with cold and cough. So I prepared some spicy Karai Murg for us to make us cry. Very easy recipe the twist is I added some fried onion into the gravy. And the taste was really too good.



Preparation time: 30 Mints.
Cooking Time: 20 mints.
Serve for 2 people.

Ingredients:
For marination:

1.Chicken: 500 gm.
2.One large onion paste.
3.Minced garlic half tea spoon.
4.Minced ginger half tea spoon.
5.Curd one table spoon .
6.Half tea spoon meethi powder.
7.Half tea spoon red chili powder, half tea spoon turmeric powder, half tea spoon coriander
powder.
8.A pinch of Kitchen King masala ( I use MDH Kitchen King Masala)
9.Salt as per taste.

For Gravy:

1.One small fried onion.
2.Half onion cut into cube size.
3.Half green Pepper cut into cube size.
4.Half tomato puree
5.one clove chopped garlic.
6.half tea spoon garam masala powder.
7.Two green chili .
8.Half tea spoon Kashmiri red chili powder.
9.One dry red chili, one small cinnamon stick,
10.Salt & sugar as per taste.


Process:

Marinate the chicken with all the mentioned ingredients for 3 to 4 hr.

Now add some oil in a heavy bottomed vessel and add a pinch of sugar for a nice color.

Now add the dry red chili and cinnamon stick and add half of the cube size onion and chopped garlic, fry for 3 to 4 mints, next add the tomato puree, Kashmiri red chili powder and some salt and cook for 2 to 3 mints.

Now add the marinated chicken and cook with a lid till the chicken tender.

After the chicken tender completely remove the cover and add the green bell pepper, rest of the onions, garam masala powder, and Kitchen King Masala, and cook for few mints in low flame.

Before switch off the gas add the fried onions.



Serve hot with Paratha or Naan.