Kadai Chicken | Karahi Chicken

INGREDIENTS

• 1 lb. chicken or 500 gm.

For kadai powder

• 2 tsp. coriander seeds
• ½ tsp. pepper
• 1 tsp. cumin
• 1 tsp. fennel seeds
• 2 tsp. oil/ghee
• `10 cashewnuts for paste or 2 tbsp. cream
• 1 tsp. cumin seeds
• ½ tsp. turmeric powder
• 1 tsp. garam masala
• 2 tsp. Kashmiri chilli powder or paprika for colour
• 1 tsp. cayenne or red chilli powder
• 2 cups tomato puree or 4 medium tomatoes pureed
• 2 onions finely chopped
• 2 tsp. ginger-garlic paste
• 1 tsp. salt

Garnish

• 1 tsp. kasuri methi
• 1 tsp. cilantro chopped

INSTRUCTIONS 

• Dry roast the kadai masala spices on low flame and powder them. Keep aside.
• Heat oil/ghee in a pan. Add 1 tsp. cumin seeds. Let them sputter. Add in the chopped onion along with ginger-garlic paste.
• Cook well till the raw smell of the masala goes away.
• Add in the chicken pieces along with kadai masala, ½ tsp. garam masala, 1 tsp. Kashmiri chilli powder (or paprika), 1 tsp. cayenne (optional), ½ tsp. turmeric powder and salt. Saute on low flame till the chicken is well seared or browned.
• Add in the tomato puree along with the cashew paste. If using cream in the end, skip cashew paste.
• Mix well and cook covered on low flame.
• Once the chicken is falling off the bone, it is done. Garnish with kasuri methi (dried fenugreek) and cilantro leaves. Serve hot with this naan.