How to make Kaju Ni Marghi -
Wholesome chicken curry enriched with cashew paste
This is a Sanjeev Kapoor exclusive recipe.
Kaju Ni Marghi Recipe Card
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.
Cook time : 31-40 minutes
Level Of Cooking : Moderate
Ingredients for Kaju Ni Marghi Recipe
Chicken cut into 8 pieces 800 grams
Cashewnuts soaked 1/2 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
White peppercorns 8-10
Green cardamoms ground 4
Cinnamon 2 inch piece
Boiled onion paste 1 cup
Coconut milk 1 cup
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.
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.
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.