North Indian Chicken Curry (Kadhai Murg)

This afternoon I studied  my Curries of the world” cookbook by Atul Kochhar and decided on a North Indian curry dish mainly because I had all the ingredients in the house and it looked simple but am so glad I chose it! This is a rich and spicy curry that is really easy and quick to make and doesn’t have any crazy ingredients that you can’t find in the shops.

This curry is actually quite healthy too if you limit the amount of oil you use in the recipe and maybe miss out the butter! although I think a knob of butter right at the end gives it a really rich taste.

I have adapted this recipe a bit to suit my tastes as I couldn’t for the life of me imagine eating a curry with 4 – 5 dried red chillis and  3 -4 chopped green chillis! The amount of chilli I used was actually perfect for my taste which is probably around a Madras/Jalfrezi strength but you can adjust the amount of chilli to suit. I also added some onion to the dish as I like some texture to my curry.

The recipe in the book is as below..


But the ingredients I used are as follows;


Serves 4

2 Tbsp oil
1 large packet of skinless boneless chicken thighs. You can also do as the recipe says above if you want meat on the bone or choose breast although I don’t recommend that as it is dry.
2 Tbsp garlic paste – You can buy this in a jar but you can also just blend garlic with water
2 long dried red chillis pounded in a pestle and mortar to make a coarse powder.
1 Tbsp coriander seeds, toasted then ground
8 Tomatoes chopped
1 large green chilli chopped and de seeded. (adjust according to taste)
4 tablespoons raw finely grated ginger
Bunch of coriander chopped – including stalk.
1 Tbsp Tomato puree
1 Tsp Garam Masala
1 Tsp dried fenugreek leaves ( you can find these in any asian supermarket with the other spices)
Large knob of butter
1 large onion – half sliced and half chopped finely.

Heat the oil in a large frying pan and fry the chicken pieces until lightly coloured then remove from the pan. I chopped each thigh into about 4 pieces but you could also leave them whole.

Re heat the oil and add the garlic paste, red chilli powder and coriander seed mix and cook for 1 minute. Then add the tomatoes and onions and mix well. Cook over a medium heat for around 15 – 20 minutes being careful to not to let the tomatoes dry out too much. I added a little water as the tomatoes started to stick to the pan.

When the tomatoes have gone soft add half the ginger, the green chilli and most of the chopped coriander (hold some back for garnish) and some salt.

Stir in the tomato puree and cook for 3 – 4 minutes then add the chicken back in and bring to a simmer. Cook for 15 – 30 minutes until the chicken is cooked through ( this amount if time will depend on how big the pieces of chicken are). Keep an eye on the dish though so it doesn’t get too dry and add water if needed.


When the chicken is cooked add the garam masala, fenugreek and the rest of the ginger and cook for another 2 – 3 minutes. Taste the curry and add salt and butter as required and scatter with the rest of the chopped coriander.

This one is definitely a keeper!



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