Matar Chicken Handi | Murgh Matar Masala | Chicken Curry With Green Peas

Matar Chicken Handi|Murgh Matar Masala|Chicken Curry With Green Peas|Matar Chicken Recipe|Matar Chicken Curry|Murgh Matar Curry|Chicken Curry Recipe|Murgh Matar Dish

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Ingredients for Matar Chicken Curry:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Chicken – 750 gms (curry cut with bones).

For marination:.
– Turmeric powder– 1/2 tsp.
– Red Chilli Powder-1/ 2 tsp.
– Coriander powder– 3 tsp.
– Garam Masala powder– 1 tsp.
– Salt-1.5 tsp.
– Whisked Curd/yogurt– 200 ml.
– Ginger-garlic paste– 2 1/2 tsp.
– Cashew paste of 8 cashews.
– Green chilies, slit– 4-5.
– Salt -1.5 tsp.

Tempering:.
– Green cardamom-5.
– Cloves-6.
– Cinnamon-2 pcs.

Other Active ingredients:.
– Onions, sliced– 3 medium.
– Salt for seasoning-a pinch.
– Fresh Green peas (Matar)– 1 cup (around 170-180 gms).
– Coriander leaves, finely sliced– 4-5 tbsp.
– Cooking Oil – 3-4 tbsp.

Preparation:.

– Tidy and cut the chicken into required pieces.
– Now whisk the curd/plain yogurt and make a paste of the cashew nuts.
– To make the cashew paste, add the cashews to a grinder and grind it to a powder. Now include 3-4 tbsp water and make a smooth paste.
– Now to marinade the chicken, add the pieces to a bowl and include all the components for the marinade. Mix well. Set aside for around 30 mins.
– To make fried onion paste, slice the onions and fry these up until golden in colour. Eliminate from oil and allow to cool. Now add this to a mill and coarsely grind into a paste. Ensure you grind it for a bit, otherwise it will end up being too grainy.
– For the green peas, preferably peel fresh green peas if you're cooking this in winter. And in case that's not available you can utilize frozen ones.

Process:.

– Heat oil in a pan or kadhai and after that add the entire garam masala. Offer a stir and after that add marinated chicken.
– Mix and fry on medium heat for 10 mins till chicken is partially cooked and oil separates.
– Now include the fried onion paste, mix well and lower the heat. Prepare on medium low heat for around 3 minutes.
– Add the green peas, a pinch of salt, mix well & simmer on low heat for 2-3 mins.
– Then include 250 ml water, mix and cover & cook on low heat for around 15 minutes or till chicken is soft and oil separates.
– Lastly include the carefully chopped coriander leaves, blend well and simmer on low heat for around 2 minutes.
– Serve & delight in with rice or roti.

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Matar Chicken Handi | Murgh Matar Masala | Chicken Curry With Green Peas

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About the Author: Yvette Cook

31 Comments

  1. Mouthwatering mam loved the chicken recipe very much and will definitely try it out and let you know how it turned out to be ❤

  2. Tempting, my favourite recipe, chuck everything in at once and you are done 😀 I still have some left of the other 20 minutes recipe, that one was very good, too. I think I am going to replace the yoghurt with tomatoes and maybe a bit of cream at the end. I found out I am not a big fan of yoghurt in these recipes.

    1. That’s wonderful to hear! Love that you’re making the recipes your own and still enjoying them! 😊

    1. Absolutely! It would be delicious with white rice 🍚😃
      Do try it out and let me know !

    1. Glad you found it amazing! Do try it out and let me know how it turns out 😊

  3. Assalamu Alaikkum mam Excelent recepes mam AApkey dishes very tasty mam

    1. Walaikum salaam and thank you Rukhaiya. Yeh winter mein zaroor try karna 😃❤

  4. Hello Maam. Yummy this I can service yo my guests for Christmas lunch…Thank u giving this one..I can little of my twist..😍🤗😊😍🤗

  5. This is such a comforting, well-balanced curry; the depth of the gravy looks professionally developed and inviting.

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