Kadai Murgh / Chicken

I did have a excelent break, when ever the weather permitted we went for walks, cycling etc........ofcourse 2 weeks of doing nothing means having luxury meals , wine, and all the goodies and now I totally can't get into my summer skirts for sure..............I have not had the courage to try them as I know I won't be able to close the last button for sure, so will have to wait for trying them.

Yesterday when we were in the shopping street I went to my usual shop with kitchen things and bought a coking thermometer and remarked to hubby and daughter well now one of these days I will be trying a delicous dessert I saw in a blog and now I have this thermometer ( as the recipe used to control the heat) I will be making soon and the remark from my daughter was OH I heard some one saying now the holiday is finished I am going for a strict diet.........and she was poniting to me saying that someone was me..... and I told her I will go for diet after making this particular dessert.

Well the dessert has to wait as now this chicken dish is really really yummy delicious. Not to mention real easy to make I have been making this for years and years actually from the time I bought Patchapmans 250 favourites Curries, and that was in 90's. If you look into my copy you will see in most of the recipies which I have made written delicious, nice, not bad, bad etc...........and in this one it is written really delicious.

The Chicken meat is given a short marnation, then it is stir fried in the kadai or karahi. Well i use my wok.

Ingridients.
675 gm bonless chicken breast.
2 tbsp leamon juice
4 tbsp vegetable oil
4 garlic finley chopped
2 inch ginger piece finley chopped
150 gm onions finley chopped ( i mince them in my mixer)
3 to 4 green chillies or according to your taste
2 tbsp mild curry powder
1 tbsp tandoori powder
2 medium tomato chopped
3 tbsp chopped fresh corriander leaves
5 to 6 tbsp cream
2 tsp garam masala

Spices1 tsp turmeric powder
1 tsp black mustard seeds
1 tsp cummin seeds

Method1. Dice the chicek breast into bit size pieces, and place in a bowl with the lemon juice and leave for 30 minutes.

2. Heat the oil in a kharai or wokand fry the spices for 1 minute. Add the garlic and ginger and fry for 2 minutes , then add the onions and chillie and fry for few minutes till they are soft and the raw smell is gone from the onions.

3. Add the chicken pieces, and srite fry for few minutes.

4. Now add the curry powder and the tandoori powder and stir well. Fry it for fee more minutes and then add the tomatoes, and futher cook . If the mixture is dry add a bit of water.

5. Now add the cream, corriander leaves, and the garam masala and cook till the chicken is fully cooked.
Garnish with corriander leaves and serve with rice or naan etc and enjoy the dinner.
The first picture you see in the post is without adding teh food Color .