Pakistani Recipes

Kadai Murgh / wok cooked hen

This Kadai Murgh recipe was taught to me by my Pakistani neighbor Asma. Here is my favorite recipe for other Kadai chickens too.

This recipe requires chili powder to taste – so you can make it as spicy as you like. You can also add more green chillies. You need the all-in-one cooking appliance – “A WOK”!

Kadai Murgh / wok cooked chicken

Kadai Murgh / wok cooked chicken

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Served: 4th


  • 1 kg chicken, medium to large pieces without skin.
  • 1 onion of garlic and the same amount of ginger.
  • 2 tbsp ginger julienne.
  • 2 green chili peppers, sliced.
  • 1 large onion, diced.
  • 1 large tomato, diced.
  • 1-4 tsp red chili powder – depending on the spice level.
  • 1 tsp freshly chopped black pepper corn.
  • 1 tsp cumin powder.
  • 1 tsp coriander powder.
  • ½ tsp turmeric
  • ½ tsp dry ginger powder – optional.
  • 1 tsp garam masala. See ours recipe
  • 1 tsp dry chilli flakes – optional.
  • 1 cup of yogurt – not too sour.
  • 1-3 tablespoons of cream.
  • Salt to taste.
  • 1/4 cup of ghee or oil.
  • Coriander leaves and wedges of lime for garnish.


  • Clean, wash and drain the chicken pieces.
  • Grind the ginger and garlic into a smooth paste without adding water.
  • Marinate the chicken with this paste and about 1 teaspoon of salt while preparing all of the other ingredients.
  • Whisk / whisk the yogurt well until there are no lumps and it is smooth.
  • Heat the ghee or oil in a wok with a tight lid.
  • Add the marinated chicken and fry until the whole chicken turns white all over. About 2 minutes, stirring constantly over high heat.
  • Now add the diced onion and the green chillies. Stir, let the onion soften.
  • Home page and cook on medium heat for 2 minutes until no more water comes out of the chicken and the water has largely evaporated.
  • Turn the heat down to low and add all the spices except Garam Masala. Stir well to coat the pieces. Add as much chili powder as you want to taste.
  • Now increase the heat to high and stir in the tomatoes.
  • Cover and cook on medium heat for about 5 minutes until the chicken is tender and has a thick sauce.
  • Also add the yogurt and stir well. Cook on low to medium heat for 10 minutes.
  • The sauce should be reduced and coat the chicken.
  • Cover it and cook it on low to medium heat for 10 minutes until the chicken is covered in a thick sauce.
  • Add the Garam Masala and half of the Julienned Ginger.
  • Finally add 1-3 tablespoons of cream and stir. Add salt if necessary and sprinkle a little chilli powder on top at the end.
  • Garnish with coriander leaves, remaining ginger and a few wedges of lime.

Kadai Murgh / wok cooked chicken

Try and let us know – Kadai Murgh / wok cooked chicken.


  • You can add some green peppers / peppers that are cut into srtips towards the end to enhance the flavor.


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