It is raining heavily since yesterday and I am not in a mood to have regular ‘Bhat-Dal’ today! So decided to have some spicy chicken curry, roti and salad. As I always try to cook easy recipes, I decided to cook ‘Kadai Chicken’. As it is famous street food in Karachi, but it is equally popular in northern part of India too. No onion is in this recipe with some regular spices and little patience, all you need to prepare the dish. Let’s see the recipe…
- Chicken – 1 kg (Curry cut)
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Dry Whole Red Chilli – 2
- Green Chilli – 4-5
- Tomato – 6-7 (Cut into big chunks)
- Roasted Cumin Powder – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1 ½ tsp
- Black Pepper Powder – ½ tsp
- Yogurt – 150 gms
- Fresh Cream – 2-3 tsp
- Oil – 4 Tbsp
- Ghee – 2 Tbsp
- Salt – To taste
- Ginger Julian – For garnishing
- Wash and clean the chicken pieces. Drain out the excess water and keep aside.
- Heat oil and ghee in a kadai. If you wish you can cook the chicken either in ghee or in oil too. I prefer to use both the medium.
- Add 1 tsp of salt and dry whole chilli in oil and then add chicken pieces. Start cooking the chicken in hot oil with the lid on and stirring occasionally.
- After 5-6 minutes add ginger-garlic paste and 2 chopped green chillies. Mix and cook with the lid on.
- Next add tomato. Cover for a while. After few minutes discard the skin of tomatoes. Cover and cook for another 5-6 minutes.
- Add all powder masala and a little salt. Mix everything together. Cover and cook.
- Next add beaten curd and slit green chilli. Cover and cook till oil floats on the top.
- Finish off with fresh cream.
- Garnish with ginger julien.
- Serve hot with roti, naan or tandoori roti.