Murg Resha Kadhai | Chicken Resha Kadhai with Tandoori Roti
2–3 servings Approximately 1 hour 30 minutes
Murg Resha Kadhai, also known as Chicken Resha Kadhai, is a delicious and unique chicken recipe made with shredded boneless chicken cooked in a rich, aromatic and slightly creamy masala. If you are bored of making the same chicken gravies again and again, this recipe is definitely worth trying. It is simple to prepare but packed with incredible flavor and has a delicious restaurant-style taste.
For this recipe, boneless chicken is first cooked with ginger-garlic paste and tikka masala until tender. The cooked chicken is then shredded into medium-sized resha or strands and the flavorful chicken stock is reserved for the gravy.
The masala is prepared using soaked Kashmiri red chillies, almonds, cashews, coriander, cumin, kasuri methi, black pepper, ginger-garlic paste, tomato, yogurt, green chillies, fresh coriander and garam masala. This mixture is finely ground and slowly cooked with finely chopped golden onions and mustard oil. Slow roasting the masala is the key to developing a rich and deep flavor.
The shredded chicken and reserved stock are then added to the bhuna masala and cooked until everything comes together. A little fresh cream, ginger juliennes, green chillies and coriander give the dish a final restaurant-style touch.
Serve this delicious Murg Resha Kadhai hot with homemade tandoori roti, naan, paratha or rice. The combination of spicy shredded chicken and freshly cooked tandoori roti makes a perfect lunch or dinner.
Ingredients for Murg Resha Kadhai | Chicken Resha Kadhai with Tandoori Roti
Steps for Murg Resha Kadhai | Chicken Resha Kadhai with Tandoori Roti
Murg Resha Kadhai | Chicken Resha Kadhai with Tandoori Roti
Ingredients
For Chicken
250 g boneless chicken
1 tsp ginger-garlic paste
1 heaped tsp tikka masala
¼ cup water
For Resha Kadhai Masala
4 Kashmiri red chillies
soaked
6 almonds
soaked and peeled
6 cashews
soaked
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp kasuri methi
8–10 black peppercorns
1 tsp ginger-garlic paste
1 tomato
quartered
2 tbsp yogurt
2 green chillies
fresh coriander
½ tsp garam masala powder
4 tbsp mustard oil
1 large onion
finely chopped
1 tsp salt
½ cup hot water or as required
1 tbsp fresh cream
2 green chillies
slit
ginger juliennes for garnish
fresh coriander for garnish
For Tandoori Roti
1 cup all-purpose flour (maida)
1 cup whole wheat flour
½ cup yogurt
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp sugar
2 tbsp oil
lukewarm water as required
black sesame seeds for topping
fresh coriander for topping
Steps
1. Cook 250 g boneless chicken with 1 tsp ginger-garlic paste, 1 heaped tsp tikka masala and about ¼ cup water until tender. Reserve the chicken stock.
2. Shred the cooked chicken into medium-sized strands
3. Soak 4 Kashmiri red chillies in hot water. Blend them with 6 almonds, 6 cashews, 2 tsp coriander seeds, 1 tsp cumin, 1 tsp kasuri methi, 8–10 black peppercorns, 1 tsp ginger-garlic paste, 1 tomato, 2 tbsp yogurt, 2 green chillies, coriander and ½ tsp garam masala.
4. Heat 4 tbsp mustard oil. Add 1 finely chopped large onion and cook until golden
5. Add the prepared masala and about 1 tsp salt. Cover and bhunao on low heat for 12–15 minutes, stirring occasionally. Add a little water if required.
6. Add shredded chicken and the reserved stock. Add about ½ cup hot water, depending on the desired consistency.
7. Cook on low heat for 3–4 minutes.
8. Add ginger juliennes, 2 green chillies, 1 tbsp fresh cream and coriander. Cover and cook for 1 minute.
9. Rest briefly and serve hot with tandoori roti.
Tandoori Roti Method
Mix 1 cup maida, 1 cup whole wheat flour, ½ cup yogurt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp sugar and 2 tbsp oil. Knead into a soft dough using lukewarm water. Cover with a damp cloth and rest for 30–60 minutes. Roll the roti, sprinkle with black sesame and coriander, brush the back with water and place the wet side on a hot tawa. Cook until done.
