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Kaju Ni Marghi

Wholesome chicken curry enriched with cashew paste This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Chicken, Cashewnuts
Cuisine Parsi
Course Main Course Chicken
Prep Time 1.30-2 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Kaju Ni Marghi

  • 800 grams Chicken cut into 8 pieces
  • 1/2 cup Cashewnuts soaked
  • 1 teaspoon Ginger-garlic paste
  • to taste Salt
  • 1 teaspoon Fennel seeds (saunf)
  • 2 teaspoons Cumin seeds
  • 2-3 Green chillies
  • 2 tablespoons Oil
  • 2 medium Green capsicum cut into roundels
  • 2 medium Potatoes cut into roundels
  • 2 Bay leaves
  • 2 Cloves
  • 8-10 White peppercorns
  • 4 Green cardamoms ground
  • 2 inch piece Cinnamon
  • 1 cup Boiled onion paste
  • 1 cup Coconut milk

Method

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  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.
  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.
  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.
  4. Serve hot.

Nutrition Info

Calories 2712
Carbohydrates 112.4
Protein 235.5
Fat 147.2
Other Fiber 16 gm