How to make Kaju Ni Marghi -
Wholesome chicken curry enriched with cashew paste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Cashewnuts (काजू)
Cuisine : Parsi
Course : Main Course Chicken
For more recipes related to Kaju Ni Marghi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Coconut Roast Chicken Coq Au Vin Garlic Chicken Stir Fried Garlic Chicken with Coriander
Kaju Ni Marghi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kaju Ni Marghi Recipe
Chicken cut into 8 pieces 800 grams
Cashewnuts soaked 1/2 cup
Ginger-garlic paste 1 teaspoon
Salt to taste
Fennel seeds (saunf) 1 teaspoon
Cumin seeds 2 teaspoons
Green chillies 2-3
Oil 2 tablespoons
Green capsicum cut into roundels 2 medium
Potatoes cut into roundels 2 medium
Bay leaves 2
Cloves 2
White peppercorns 8-10
Green cardamoms ground 4
Cinnamon 2 inch piece
Boiled onion paste 1 cup
Coconut milk 1 cup
Method
Step 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.
Step 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.
Step 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.
Step 4
Serve hot.
Nutrition Info
Calories : 2712 Kcal
Carbohydrates : 112.4 gm
Protein : 235.5 gm
Fat : 147.2 gm
Other : 16 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
