Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Easy and quick North Indian style chicken curry made in kadai, an Indian wok
Recipe type: Main
Cuisine: North Indian
Yield / Serves: 3
(240 ml cup used)
250 grams chicken with bone or boneless
¾ cup cubed capsicums/bell peppers
½ cup onions cubed and layers separated (optional, but adds good flavour)
1 cup ripe sweet tomatoes chopped and pureed
1 ½ tbsp. oil (adjust as needed)
1 broken red chili deseeded
½ tsp cumin
½ cup chopped onions
1 tsp. ginger garlic paste
Salt as needed
¾ tsp garam masala powder mixed with ¼ tsp. red chili powder or 1 tsp. kadai masala powder
⅛ tsp. garam masala powder
¼ to ½ tsp. Kashmiri red chilli powder
10 cashewnuts or ¼ cup cream
Few Coriander leaves chopped
Add chopped tomatoes to a blender and puree them. You can skip this step if u don’t mind using tomatoes directly.
Soak cashews in warm water for 10 minutes and make a fine paste adding little water. You can skip this step if using cream.
Add oil to a kadai/wok and fry capsicum and cubed onion for 2 minutes, till you begin to smell them good. Transfer to a plate and keep it aside.
To the same kadai add broken chili, cumin and fry till the cumin begins to splutter.
Add onions and fry till golden.
Add ginger garlic paste and fry till the raw smell goes off. Do not burn it.
Add chicken and fry for just one to two minutes.
Cover and cook till it is almost cooked in its own moisture.
Add kadai masala or garam masala with red chili powder. Mix and fry well for just two minutes.
Add tomato puree. Mix and cook till almost the raw smell goes off from the tomatoes and the masala thickens. This takes about 5 minutes on a low to medium flame.
Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
Add cashew paste and mix. If desired you can add more red chili powder to bring a good color to the gravy. Cook till the gravy thickens to your desired consistency. If using cream, pour the cream to a bowl, take a portion of the tomato mixture and mix with cream. Add back to the kadai and stir well. Off the heat.
Do not overcook kadai chicken. Capsicum and onions should be crunchy.
Sprinkle garam masala and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
Source: Chicken Karahi