Kashmiri Murgh Masala Recipe

Name: Mintt Indian Cuisines Kashmiri Murgh Masala Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams Boneless chicken thighs; 100 ml Yogurt; 2 tbs Ginger-garlic paste; 1 tsp Kashmiri red chili powder; 1 tsp Turmeric powder; 1 tsp Garam masala; 1 tsp Salt; 3 tbs Cooking oil; 2 Onions, thinly sliced; 50 grams Cashew nuts; 30 grams Raisins; 100 ml Cream; 2 tbs Fresh coriander leaves, chopped

Inspired by Mintt Indian Cuisine

Time1h 10m

Serves4

Boneless chicken cooked with nuts, fruits, spices and creamy sauce.

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Ingredients

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Kashmiri Murgh Masala Ingredients

1 1/8 lb (500 grams) Boneless chicken thighs

0.42 cup (100 ml) Yogurt

2 tbs Ginger-garlic paste

1 tsp Kashmiri red chili powder

1 tsp turmeric powder

1 tsp Garam masala

1 tsp Celtic sea salt

3 tbs Cooking oil

2 Onions, thinly sliced

1 3/4 oz (50 grams) Cashew nuts

1.06 oz (30 grams) Raisins

0.42 cup (100 ml) Cream

2 tbs Fresh coriander leaves, chopped

Method

Kashmiri Murgh Masala Directions

Marinate the Chicken

In a large bowl, combine boneless chicken thighs, yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Mix thoroughly and let it marinate for at least 1 hour in the refrigerator.

Prepare the Cashew Nut Paste

Soak cashew nuts in warm water for 20 minutes. Drain and blend them with a little water to form a smooth paste.

Sauté Onions

In a heavy pot, heat cooking oil over medium heat. Add thinly sliced onions and sauté until they are golden brown.

Cook the Chicken

Add the marinated chicken to the pot with sautéed onions. Cook on medium heat for about 15 minutes, stirring occasionally, until the chicken is cooked through.

Add Cashew Nut Paste and Cream

Stir in the cashew nut paste and cream. Mix well and let it simmer for another 5-10 minutes on low heat until the sauce thickens.

Finish with Raisins and Coriander

Add raisins to the pot and cook for an additional 2 minutes. Garnish with chopped fresh coriander leaves before serving.