Kadhai Chicken Recipe

 There's something magical about a sizzling hot chicken karahi, especially when it's made fresh with real spices and love. This is my go-to recipe whenever guests come over or when I just want to treat myself to a homestyle, dhaba-style meal!

✨Ingredients:

• Chicken - 500g (bone-in, curry cut)

• Tomatoes - 4 medium (blended or finaly chopped)

• Ginger-garlic paste - 1 1/2 tbsp

• Green chilies - 2-3 (slit)

• Red chili powder - 1 tsp (adjust to taste)

• Turmeric - 1/2 tsp

• Crushed black pepper - 1 tsp

• Roasted cumin powder - 1 tsp

• Garam masala - 1/2 tsp
• Salt - as per taste 

• Fresh ginger - sliced, for garnish 

• Fresh coriander - chopped for garnish 

• Oil - 4 tbsp

🧑‍🍳 Instructions:

1. Heat oil in a kadhai aur heavy pen. Add the chicken and fry on high heat for 4-5 min until it changes colour and starts to brown a little.

2. Add ginger-garlic paste and cook for a minute till the raw smell goes away.

3. Add the chopped or blended tomatoes, red chilli powder, turmeric, salt and cumin powder. Mix well.

4. Cover the pan and let it cook on medium heat for 15-20 minutes, until the chicken is fully cooked and the oil starts separating from the masala.

5. Now remove the lid, increase the heat slightly, and let the gravy thicken. Add black pepper, green chillies, and garam masala. Cook for another 5-7 minutes while stirring gently.

6. Once the oil starts floating and the gravy is thick and glossy, it's done !

7. Garnish with julienned ginger and fresh coriander leaves. Serve hot with naan, roti, or even basmati rice.

💡My Tip:

If you like a smoky flavour, heat a piece of charcoal, place ti in a small bowl in the centre of the kadhai, drop some ghee or butter on top, cover the lead for 2 minutes and ta-ba ! Dhaba-style magic at home !