Kadai Chicken (Chicken Karahi Curry)

 

Ingredients:

• Chicken: 1 kg (cut into pieces)
• Tomatoes: 4 medium-sized, chopped
• Onion: 1 large, finely chopped
• Green Chilies: 3-4, slit
• Ginger-Garlic Paste: 1 tbsp
• Yogurt: 1/2 cup (optional, for extra creaminess)
• Green Bell Peppers: 2, sliced
• Fresh Coriander: A handful, chopped
• Oil: 4 tbsp
• Salt: To taste
• Water: As required
• Lemon Juice: 1 tbsp (optional, for a zesty flavor)

Ground Spices:

• Cumin Seeds: 1 tsp
• Coriander Powder: 1 tsp
• Garam Masala: 1 tsp
• Turmeric Powder: 1/2 tsp
• Red Chili Powder: 1 tsp (adjust to taste)
• Black Pepper: 1/2 tsp

Instructions:

1. Prepare the Chicken:

   • Heat oil in a large wok or pan (preferably a karahi or deep pan) over medium heat.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until golden brown.

2. Add Ginger-Garlic Paste:

   • Stir in ginger-garlic paste and cook until the raw smell disappears (about 2 minutes).

3. Add Tomatoes & Spices:

   • Add chopped tomatoes and cook until they soften.
   • Sprinkle in the coriander powder, red chili powder, turmeric, and salt.
   • Stir well to combine and cook until the oil begins to separate from the masala.

4. Cook Chicken:

   • Add the chicken pieces to the pot. Stir the chicken well to coat with the spices and let it cook for about 5 minutes.
   • Add about 1 cup of water, cover, and let the chicken simmer for about 20-25 minutes on low heat. This allows the chicken to absorb the flavors and tenderize.

5. Add Green Chilies and Bell Peppers:

   • Once the chicken is tender, add the green chilies and sliced green bell peppers.
   • Cook for another 5 minutes until the bell peppers are soft but still retain some crunch.

6. Optional Yogurt Addition:

   • If you like a creamier curry, stir in the yogurt now and cook for another 2-3 minutes until it blends in with the curry.

7. Garnish & Serve:

   • Garnish with fresh chopped coriander and a drizzle of lemon juice.
   • Serve hot with naan, roti, or steamed rice.