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 Recipe
ngredients 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 ½ 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 Ingredients:
Onions , sliced – 3 medium
Salt for seasoning-a pinch
Fresh Green peas (Matar) – 1 cup (around 170-180 gms)
Coriander leaves, finely chopped – 4-5 tbsp
Cooking Oil - 3-4 tbsp

Preparation :

Clean 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 add 3-4 tbsp water and make a smooth paste.
Now to marinate the chicken, add the pieces to a bowl and add in all the ingredients for the marinade. Mix well. Set aside for around 30 mins.
To make fried onion paste, slice the onions and fry these until golden in colour. Remove from oil and allow to cool. Now add this to a grinder and coarsely grind into a paste. Make sure you grind it for a bit, or else it will become too powdery.
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 use frozen ones.

Process :

Heat oil in a pan or kadhai and then add the whole garam masala. Give a stir and then add marinated chicken.
Mix and fry on medium heat for 10 mins till chicken is partially cooked and oil separates.
Now add the fried onion paste, mix well and lower the heat. Cook on medium low heat for around 3 mins .
Add the green peas, a pinch of salt , mix well & simmer on low heat for 2-3 mins
Then add 250 ml water, mix and cover & cook on low heat for around 15 mins or till chicken is soft and oil separates.
Finally add the finely chopped coriander leaves, mix well and simmer on low heat for around 2 mins.
Serve & enjoy with rice or roti.