Murgh Madrasi





  • Ingredients:


  • Boneless Chicken 1 lb (cubed)
  • Corn flour (corn starch) 1 tbsp
  • 1 egg white
  • Tomatoes 2 lb
  • Onion – half (pureed in blender)
  • Garlic paste 1 tsp
  • Ginger paste 1 tsp
  • Fresh green chillies 6-8
  • Whole black pepper corns 6-8
  • Whole red pepper (dry) 6-8
  • Cream 4 oz.
  • Salt
  • Ground Black Pepper
  • Ground Red Pepper
  • Crushed red pepper
  • Cumin (1/4 tsp)
  • Corriander powder (1/4 tsp)
  • Cilantro leaves
  • Cooking oil


  • How To Prepair


  • Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
  • Prepare paste: Heat 2 tbsp oil in a wok. Slightly saute the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
  • Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
  • Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving