Скачать или смотреть Desi Murgh Kadahi

Murgh kadahi is a popular savory lunch or dinner item in Pakistan and it is also fondly served at the barbecue spots as a street food.
A very interesting fact is that the gold jewelers in Peshawar’s (capital of Khyber Pakhtunkhwa) gold market have served this dish to its clients for generations as a tradition of Pukhtun hospitality and generosity. And I have a core childhood memory of it by enjoying it with hot tandoor naan and a cold drink while shopping.

I will make this dish only in the summertime when I have tomatoes, green chillies, and cilantro growing in my garden. And also when my husband stops at the farm for free-range chickens.

The flavors and aroma of this dish are drawn from free-range chicken, ghee, fresh tomatoes, ginger, garlic, green chilies, and cilantro. So you can say that more than the seasoning and spices it's mainly based on fresh high quality ingredients.

Served with my quick yogurt high-protein naan, it will deliver a nostalgic pleasure to your taste buds.

Traditionally it's made in a rustic way and with minimum effort by just throwing half-sliced tomatoes in there and using the whole chicken cut up into 8-10 pieces. But you can customize by using peeled tomatoes if the skin bothers you and by replacing it with boneless chicken. Because I noticed that our kids prefer boneless meats.

Desi Murgh Kadahi with High-Protein Quick Naan

1 kg chicken- cut into pieces
½ cup clarified butter or ghee
4 green chillies
4 garlic cloves
1 tsp salt

700g good quality tomatoes diced- about 4 cups
1 tsp cumin seeds
½ tsp coriander powder
1 tsp coarse crushed black pepper

1 cup whole milk yogurt
2 tsp oil

Sliced ginger
Fresh cilantro

Yogurt Naan:
3 cups all-purpose flour- 375g
½ tsp dry yeast
1 tsp salt
1 tsp sugar
½ tsp baking soda
1 ⅓ cup whole milk yogurt, plus 2 more tablespoons if dough is dry (the amount of yogurt used here depends on the type of yogurt)


Instructions:

Heat ghee in a deep wok and toss green chillies in there. Quickly add chicken pieces and garlic to it. Season with salt and fry it uncovered till the meat changes its color and the water dries.

Now add diced tomatoes and the rest of the spices to it. Stir to mix it all and add a lid to it. Cook it covered till the tomatoes fall apart and become homogenized like a sauce.

Whisk the yogurt very well with 2 tsp oil and pour it over the karahi. Mix everything and cook it on low till the yogurt water dries and butter shimmers at the sides.
Garnish with some thinly sliced ginger and enjoy it with my yogurt naan.

Feast Well!💕