Kadhai Chicken
A classic Indian chicken curry recipe consisting of onions, tomatoes, chicken, chilies, yogurt.
Ingredients
- 1.5 lbs chicken (bone-in)
- 4 tbsp oil
- 2-3 cardamom pods
- 1-2 bay leaves
- 1 2/3 cups diced onion (about 1 1/2 medium onions)
- 1-2 green chilies
- 1 1/2 tbsp grated ginger
- 2 tomatoes (pureed)
- 4 tbsp yogurt
- 2 1/2 tsp salt (or to taste)
- 2 cups water
Powdered Spices
- 2 tsp garam masala
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp cumin
- 1 tsp coriander
- 3/4 tsp sichuan peppercorn optional - if you don't have it, you can leave it out
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tbsp kasuri methi (dried fenugreek leaves)
Instructions
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Make deep slits into your cleaned and washed chicken pieces. (This desi cooking tip will help the flavors of the curry penetrate the inside of the chicken.) Set aside.
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Add your oil to a wide pan with a heavy bottom on medium-high heat. Toss in your bay leaves and cardamom pods. And cook for about thirty seconds. This will allow it to flavor the oil.
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Now add in your chicken and about a 1 tsp of the salt. Let the chicken brown for a few minutes on each side. Once it develops color, remove the pieces from the pan.
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Now add in your onions. Allow them to caramelize (turn dark brown).
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Once your onions have caramelized, add in your ginger. Allow it to cook down until it is no longer raw.
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Then add in all your powdered spices (except the methi, we will add this at the end). Stir for about a minute or so.
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Now add in your tomatoes and remaining salt. Make sure they are pureed before you add them in as this will give a smooth texture to your curry. Mix well.
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Slowly stir in the yogurt.
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Now add your chicken back into the pan along with your water. Allow the mixture to cook down and the curry to thicken.
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Once the curry has thickened to your desired consistency, crush the kasuri methi in your hand and add it to the curry. Mix well. Taste and adjust for seasonings.
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Garnish with fresh cilantro and ginger. Serve with naan or basmati rice.