Or chicken cooked in raw mango gravy.
What’s an Indian summer without mangoes? And when raw mangoes (Kairi) are in season… make the most of it!
Kairi Murgh recipe uses raw mango for sour tangy notes – raw mangoes have possibly been used in many lost / traditional Indian recipes, before the available-all-seasons tomatoes came to India.
A good amount of green chillies or red chilli powder are added to Kairi Murgh, to balance the tang from the raw mangoes. Slow cooked, caramelised onions lend some sweetness to the recipe.
Go easy on adding spices to Kairi Murgh, as you want the flavours of the raw mangoes and onions to shine through!
Substitutes for raw mango in a Kairi Murgh recipe? hmmmmm…. none! Not even Amchur, because fresh raw mango has its own flavour… and then, is it even Kairi Murgh without the Kairi ?
Time taken: 25-30 minutes
Ingredients to make Kairi Murgh
500 gms chicken
1/2 cup grated Kairi (raw mango)
2 tbsp ghee
2 medium onions
2 tsp ginger paste
1 tsp garlic paste
4-5 green chillies, finely chopped (adjust to taste)
2 tsp garam masala
Salt to taste
Method of making Kairi Murgh
Finely slice or chop the onions. Heat ghee in a kadhai and add onions. Fry the onions on low heat till they turn a light brown (fry onions on low heat, when you want to caramelise them). I did not brown the onions much, as I wanted the sweeter flavours in my recipe, which is why the gravy is a light colour. You could cook them for a little longer to get a darker colour on your final dish.
Add ginger paste, garlic paste and green chillies. Mix well and cook till the ginger and garlic lose their raw flavours. Increase heat to medium and add the chicken pieces. Mix well so the masala coats the chicken evenly.
Once the chicken is half cooked, add the grated raw mango and 1 tsp garam masala. Give it a good mix and cook for 3-4 minutes till the raw mango is well incorporated. Add water and simmer till the chicken is well done and the raw mango masala coats it well. Add the balance 1 tsp garam masala, mix well.
Adding a bit of garam masala once the cooking process is over, gives the recipe better flavour.
Taste and adjust seasoning.
This is a thick masala curry and goes well with bhakri, thalipeeth, chapatis or even rice preparations.
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