KADAI CHICKEN MASALA

     Kadai/Karahi Chicken is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok.  Kadai/Karahi is a Deep, heavy bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal.  Slightly shallow pans of the same genre are found in other Southeast Asian countries.
    This method of cooking Chicken/Lamb is most prevalent in North India and Pakistan. Whereas the Pakistan version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers).  The flavour of Bell Peppers induces a wonderful taste to this traditional Chicken Masala.  Freshly ground spice powders enhance the overall flavour of the dish.
     Can adjust the consistency of the gravy to suit along with the dish it is served with.  While preparing as a side dish for Rotis I usually prepare it with some gravy and add Cashew Paste/Fresh Cream.  But for Rice dishes, I make it slightly thicker than the above. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas.


Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 20-30 Minutes

HOW TO COOK KADAI CHICKEN MASALA / KARAHI MURG

INGREDIENTS :

Chicken - 500 Gms
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

 

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

• Clean and Cut Chicken into small pieces.
• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Heat oil/ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green chillies and mix well.
• Add Tomato Puree to the above Mix and give a quick stir.
• Leave this on a low flame until raw flavour goes and oil separates from the curry.
• Now add Chicken pieces, salt and enough water for the chicken to cook. 
• Cover and cook until chicken turns soft and tender.
• Add Capsicum slices and cook for few minutes.
• Finally, add ground Cashew paste, Sugar into the gravy and leave it on a low flame for few minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve hot with any type of rice dishes like Pulaos, Biriyanis or Steamed Rice.
• Goes well with Roti, Naan, Kulcha, Parathas, Chappatis etc.,

NOTES :

• Can marinate the chicken pieces with turmeric, red chilli powder, coriander powder and 2 Tbspns of curd for 30 minutes.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.