Making my another Chicken debut on this blog with this amazing regional recipe from Punjab. Well, as you know, we Indians love experimenting different recipes with Chicken as a product in the kitchen mostly. So, today we cooked this deliciously looking Kadai chicken in the kitchen for lunch and so, I have come here to share with you the simplest, easy and authentic recipe to make this dish at your home.
A quick introduction– Kadai Chicken also known as Chicken Karahi is a non-traditional Bengali dish , known for its killer spicy taste and the spices that are used to make the curry so mouth wateringly delicious. The dish is prepared in a karahi – Karahi is named after the pan in which it was originally cooked – it is a type of thick, circular, and deep cooking pot. Bone-in Chicken taste best in making this recipe more lip-smacking delicious as the juices from the bone adds more flavor to the curry and make it delicious.
Time: 30 -50 minutes to prepare and cook the dish.
Course : Main
|Onions (finely Chopped)||2|
|Ginger Paste||1 tbsp|
|Garlic Paste||1 tbsp|
|Red Chili Powder||1 tsp|
|Turmeric Powder||1 tsp|
|Coriander Powder||1 tsp|
|Cumin Powder||1 tsp|
|Garam Masala Powder||1 tsp|
|Kashmiri Chilli (laal mirch)||2|
|Cumin seeds||1/2 tsp|
|Black Cardamom||1 piece|
|Almond Paste||2 tbsp|
|Cashew Nut Paste||2 tbsp|
|Salt||As Per Taste|
|Coriander leaves||For Garnish|
Marination of the Chicken:
Marination of the chicken is very important as this makes the chicken soft and juicy in its texture inside and out, also it adds a very delightful flavor to the chicken curry so it is very important to marinate the chicken before cooking
|Garlic Paste||1 tsp|
|Chili Paste||1/2 tsp|
|Black Pepper Powder||1 tsp|
|Vegetable Oil||1 tbsp|
“Refrigerate the marinated chicken for 1 hour“
Method to Cook:
Step 1 : Mix and heat the oil and ghee in a wok/Karahi over a low flame, when the oil and ghee turns hot, add bay leaf, dried whole kashmiri chili, black cardomom, cumin seeds in the pot, fry for 2 minutes over a medium flame till its aroma reaches your nose.
Step 2 : Add ginger and garlic paste to the ingredients in the Karahi, cook until it changes color to little brownish golden, add the finely chopped onions and fry till they turn translucent over a medium fame.
Step 3 : Next, add the coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder in the karahi, cook all the ingredients patiently till a nice aroma reaches your nose and all the masala and ingredients are mixed properly.
Step 4 : Add tomato puree , curd, almond paste, cashew nut paste and salt to the ingredients, cook patiently over a medium flame for 10 minutes, mix and cook till the raw smell of the recently put ingredients goes away, continue stirring to avoid over-burning the ingredients
Step 5 : Finally, add the marinated chicken and continue stirring for 3-4 minutes straight, add water accordingly to make the gravy masala thick and rich in its flavor, cook until you see the oil floats over the side of the karahi inside, leaving the chicken pieces properly mixed with the gravy in the karahi . Cook till the gravy thickens and reaches to your desired consistency.
Step 6 : Cover the wok/karahi and let the gravy and the chicken cook properly for 10 minutes straight over a medium flame, continue stirring in between. Garnish with coriander leaves to serve with rice, roti or naan.
Undoubtedly, one of the most popular curries in India to try at home and not just only in restaurants, so go ahead and give it a try to this recipe at your home and let me know your views in the comment section below.
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