Kaju Ni Marghi Recipe - Wholesome chicken curry enriched with cashew paste

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken(चिकन), Cashewnuts(काजू)

Cuisine : Parsi

Course : Main Course_Chicken

Kaju Ni Marghi

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Kaju Ni Marghi checkout Chicken Tetrazini , Kolhapuri Chicken , Achari Mirchi Murgh , Persian Style Chicken . You can also find more Main Course_Chicken recipes like Dum Murgh, Baked Chicken, Nadan Kozhi Kari, Chicken A La King. Or try out these recipes from Parsi Cuisine like Parsi Mutton Cutlets, Parsi Style Chicken, Vegetable Dhansaak, Salli par Eedu.

Kaju Ni Marghi Recipe - How to make Kaju Ni Marghi

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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Chicken cut into 8 pieces800 grams

  • Cashewnuts soaked1/2 cup

  • Ginger-garlic paste 1 teaspoon

  • Salt to taste

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 2 teaspoons

  • Green chillies 2-3

  • Oil 2 tablespoons

  • Green capsicum cut into roundels 2 medium

  • Potatoes cut into roundels 2 medium

  • Bay leaves 2

  • Cloves 2

  • White peppercorns 8-10

  • Green cardamoms ground 4

  • Cinnamon 2 inch piece

  • Boiled onion paste 1 cup

  • Coconut milk 1 cup

Method

Step 1

Marinate chicken with ginger-garlic paste and salt and set aside for one hour in the refrigerator. Grind cashewnuts with fennel seeds, cumin seeds and green chilllies with a little water.

Step 2

Heat sufficient oil in a kadai and deep-fry capsicum roundels for half a minute. Remove and drain onto an absorbent paper and keep aside. Deep-fry potato roundels in medium hot oil till cooked and lightly browned. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a pan. Add bay leaf, cloves, peppercorns, ground cardamoms, cinnamon and fry for half a minute. Add chicken and stir-fry in the oil for two minutes.

Step 3

Add boiled onion paste with cashewnut paste and mix well. Lower heat as the cashewnut paste may stick to the bottom of the pan. Cover pan and let chicken cook till almost done. Add coconut milk and bring to a boil and immediately remove from heat. Remove the chicken along with the gravy in a serving dish and garnish with fried capsicum and potato roundels.

Step 4

Serve hot.

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