Kadahi Murgh Recipe

Kadahi Murgh
(AKA Murgh Karahi)
Spiced Chicken with Bell Peppers
Submitted By: Taz


2 lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces

½ Cup Plain Yogurt (Dahi)
1 inch piece Fresh Ginger (Adrak) - grated into a paste
6 cloves Fresh Garlic (Leh-sun) - grated into a paste
2 Green Cardamom Pods (Choti Elaichi) - ground
2 tsp Red Chile Powder (Lal Mirchi) – amount to taste
1 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste

4 medium Tomatoes (Tamatar) – seeded and chopped
1 large Onion (Pyaz) – chopped
3 Bell Peppers (Simla Mirch) – chopped
3 cloves Fresh Garlic (Leh-sun) – crushed
¾ inch piece Fresh Ginger (Adrak) – rough chopped
6 Black Peppercorns (Kali Mirch)
5 Green Cardamom Pods (Choti Elaichi) - bruised
4 Whole Cloves (Laung)
½ tsp Cumin Seeds (Jeera)
½ tsp Carom Seeds (Ajwain)
1 tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
4 Tbs Oil -OR- Ghee
1 tsp Garam Masala
Kosher Salt (Namak) to taste

  1. In a large, nonreactive bowl, whisk together all of the marinade ingredients until thoroughly combined - Add prepped chicken and toss until coated on all sides - Cover and chill in refrigerator for a minimum of 30 minutes (overnight for better results)
  2. Preheat oven to 425°F
  3. Remove Chicken from marinade and shake off excess (DO NOT discard remaining marinade) and transfer to a grill rack set in a baking tray or on skewers hung over a baking tray and bake for 7 minutes - Flip and continue to cook for an additional 7 minutes
  4. Switch oven to high broil and move baking tray directly under the broiler for 2-5 minutes or until slightly charred - Flip and cook for another 2-5 minutes (Can fry in large pan or grill as alternative)
  5. Place a small dry skillet over medium-low heat - Add peppercorns, cardamom pods, cloves, carom and cumin seed - Toast until just fragrant (apx 2 minutes ) - Transfer to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder - Set aside
  6. Heat oil or ghee in a large skillet, kadahi, wok, or pan over medium heat until shimmering
  7. Once oil or ghee is hot, add onions and sauté until soft (apx 2 minutes) - Add bell pepper and continue to sauté for another 2 minutes - Add garlic and ginger and sauté for another 2 minutes
  8. Add ground spice mixture (from step 6), turmeric powder, red chile powder, and salt to taste - Sauté for an additional minute
  9. Add tomato, remaining marinade, and ¼ cup water - Bring to a simmer
  10. Add the chicken to the mixture and return to a simmer - Allow to simmer for 5-10 minutes or until meat is tender and oil separates forming a thin layer on top
  11. Remove from heat, add garam masala and thoroughly combine - Serve hot with raita, pickle of choice, and naan, chapatti, or basmati rice

* Can Use Either White or Dark Meat

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