Kairi Murgh | कैरी चिकन | Chef Harpal Singh

Kairi Murgh is prepared with chicken, mangoes and dash of spices. Ingredient Quantity Chicken on bone ½ kg Raw Mango cut into cube size 1 no Onion sliced 2 no Green chilli paste 3 no Ginger garlic paste 1 tbsp Coriander powder 1 tbsp Garam masala powder 1 tsp Red chilli powder ½ tsp Salt to taste Fresh coriander leaves chopped 2-3 tbsp Oil 2-3 tbsp Coal 1 piece Ghee 1 tbsp Cloves 4-5 no. Method: 1. Heat oil in a pan, add sliced onion and sauté till its brown. 2. Add green chilli paste, ginger-garlic paste and chicken, mix well and sauté for 6-8 min. 3. Add coriander powder, garam masala, turmeric powder and red chilli powder, mix well and sauté for 2 min. 4. Add salt and green mango, mix well and sauté for 1 min. 5. Sprinkle some water in between and mix well and sauté till chicken is cooked well. 6. Add chopped coriander leaves and mix well. 7. Heat the coal and put it in small mould and place the mould in the center of the pan. 8. Place a few cloves over it and pour one tbsp of ghee on it and immediately cover it with a lid. Let it stand for a 2-3 min. 9. Remove the lid, take out the katori and remove the chicken on serving plate, garnish with coriander leaves and serve hot. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: