Kadhai Murgh

Serving: 5 persons

Ingredients:

Boneless Chicken 800 grams
Butter - 25 gms

Ginger Garlic paste 2 Tbsp
Red chilli powder 3 tablespoon

1 Tbsp jeera

2 Tbsp oil

6-7 Cloves

3 tbsp Tumeric powder
Salt 2.5 tbsp
garam masala / Tandoori Chicken masala 2 Tbsp
3 medium Tomatos

1 medium onion
3 tablespoons Dhania Jeera powder
4/5 Red Chilly

1 red capsicum

3 cinnamon sticks

6-7 cardaomon

100 gm cilantro

Method:

Cut onions , tomatos , capsicum in small pieces.

Cut chicken into small pieces and cook it with 2 tbsp of oil in a separate vessel with jeera.

In another vessel take butter and onions and red chilly and saute them

Cook for 5 minutes and then Add tomato and capsicum.

Cook for min 5 then add ginger garlic paste.

cook for 10 more mins with red chilli powder,tumeric powder, dhania jeera powder garam masala powder, salt.

Now add chicken with the oil with which is cooked for 15-20 mins from another vessel and let the subzi cook for another 10 mins.

In the end add cilantro.