Kadai Murgh (Chicken)

Sudden

Sudden

Sudden

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Made this a few times and had another go. Thought i'd post up a pic :) My photography skills aren't up to scratch, but the dish was good! Needed a lil more spice though so will probably add some red chilli powder when I have seconds.

Recipe was taken from a book. I can post it up if anyone's interested.

https://public.bay.livefilestore.co...W_rTjTSMU3Z3mC70pwgvIJ5hQ/DSC_2841.JPG?psid=1

*** Please resize before replacing image tags - thanks ***
Everything from scratch apart from a couple of tiny cheats :)
 
Apologies for the delay. This is a pic of the recipe. There are a few Indian terms in there so please feel free to ask if there's anything you don't get.

https://public.bay.livefilestore.co...TGoufXEC5jQ/IMG_20120129_205704[1].jpg?psid=1

Also - Recipe is for chicken with bone. I do it boneless so modified the chicken cooking times accordingly. Everything else is the same.


The chapati's are slightly dodgy, but taste fine ;p The camera was on 'extra vivid', hence the colour, and I make the chapati's myself but getting them proper on an electric stove is nigh on impossible.
 
Sudden said:
Apologies for the delay. This is a pic of the recipe. There are a few Indian terms in there so please feel free to ask if there's anything you don't get.

https://public.bay.livefilestore.co...TGoufXEC5jQ/IMG_20120129_205704[1].jpg?psid=1

Also - Recipe is for chicken with bone. I do it boneless so modified the chicken cooking times accordingly. Everything else is the same.


The chapati's are slightly dodgy, but taste fine ;p The camera was on 'extra vivid', hence the colour, and I make the chapati's myself but getting them proper on an electric stove is nigh on impossible.
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you should try prathay instead then or patooray or poori's, maybe even indian rice? or a lot of indian's used to make sabji/daal/curry at home and then order chapati's and naan's only and pick them up from their local indian restaurant or take away.

that way all you need to do is slightly re-heat them when you get back home as they go slightly soggy in a bag, but i do like mine extra crispy, oh that reminds me tandoori chapati's for the win.

chapati's from a takeaway are usually pretty cheap 50p each is what we used to charge for normal ones and 90p for tandoori ones.
 
Psycho Sonny said:
you should try prathay instead then or patooray or poori's, maybe even indian rice? or a lot of indian's used to make sabji/daal/curry at home and then order chapati's and naan's only and pick them up from their local indian restaurant or take away.

that way all you need to do is slightly re-heat them when you get back home as they go slightly soggy in a bag, but i do like mine extra crispy, oh that reminds me tandoori chapati's for the win.

chapati's from a takeaway are usually pretty cheap 50p each is what we used to charge for normal ones and 90p for tandoori ones.
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Much as I love poori's, eating them on a regular basis will give me a heart attack. Only so much deep frying i can handle :p parathays are better but still need oil in every fold. Chapatis are by far the healthiest option for regular eating.

As for rice, thankee but im north indian, not south. No rice with north indian food for me unless its biryani.

As for ordering them, doing it on a regular basis isnt exactly viable. Also, given that mine taste mostly ok and i cook for myself, why bother?
 
When it says 15-20 flakes of garlic - crushed and chopped does it mean 15-20 cloves of fresh garlic or 15-20 flakes of dried garlic?
 
Jonny69 said:
When it says 15-20 flakes of garlic - crushed and chopped does it mean 15-20 cloves of fresh garlic or 15-20 flakes of dried garlic?
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i think common sense would assume it's not 15-20 cloves of garlic otherwise the curry would taste awful.

if your cooking one to two portion then maybe 2 cloves max if they are small ones.
 
Psycho Sonny said:
i think common sense would assume it's not 15-20 cloves of garlic otherwise the curry would taste awful.

if your cooking one to two portion then maybe 2 cloves max if they are small ones.
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It depends on how much of a garlic fetishist you are. I reckon I'd like a curry with 20 cloves of the stuff :p

2-3 cloves sounds reasonable for regular folk though.
 
Yea, that bit confused me a bit as well. Given it's a dish for 4-6 people, 2-3 cloves might be a bit less? I normally put in about 3ish teaspoons of garlic paste but it defintley does not give it a garlicy taste so I reckon it could take more if desired.
 
Sudden said:
Yea, that bit confused me a bit as well. Given it's a dish for 4-6 people, 2-3 cloves might be a bit less? I normally put in about 3ish teaspoons of garlic paste but it defintley does not give it a garlicy taste so I reckon it could take more if desired.
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it really does depend on the size of the clove, some cloves can be triple the size of others.

i think it's best to use some common sense and guesstimate, based on how much you usually use.
 
Psycho Sonny said:
i think common sense would assume it's not 15-20 cloves of garlic otherwise the curry would taste awful.

if your cooking one to two portion then maybe 2 cloves max if they are small ones.
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Not necessarily, I've made curries based heavily on the garlic. It's quite nice actually :D
 
the pic looks really yumm,,,,,,,,,could u plz share the receipe of the kadai murg,,,,,,,,,its really mouth watering,,,,,,,,,would love to try at home ,,,,,,,,,,,,,
 
Jonny69 said:
Not necessarily, I've made curries based heavily on the garlic. It's quite nice actually :D
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I think it's an acquired taste. I love the stuff and could quite easily eat an infinite amount of it in my food but if I'm cooking for others (or don't want to sweat pure garlic for three days afterwards) then I have to tone it way down compared to my natural inclination.
 
Jonny69 said:
Not necessarily, I've made curries based heavily on the garlic. It's quite nice actually :D
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15-20 cloves? surely not? thats like 4 full bulbs, i made pasta once with 4 cloves in it and it was far too much never mind 4 bulbs.

also if you guys want to know how to make the best garlic curry ever, the south indian garlic chilli chicken, it's actually very simple.

fry tharka
add garlic paste (small amount)
fry some more
add base curry sauce
add chilli sauce (small amount) this is a traditional type of chilli sauce you get on hot dogs / burgers, very thick
add meat
cook for a while
add maggi's chilli garlic sauce (large amount)
cook for a while
add spring onion and coriander and green chillis to taste
serve
 
thanks for including me in the conversation.............the garlic curry sounds great,,,,,,,,,,, what ingredients do you use in fry tharka.........:)
 
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