? Kadhai Chicken ? Kadai chicken/Punjabi kadai chicken is a very popular North Indian chicken curry preparation, especially in restaurants. Chicken karahi is very popular in Pakistan. The word kadai in Hindi means Wok. In homes and restaurants, an Indian wok is used to cook kadai chicken. Kadai chicken is cooked with freshly roasted ground spices in onion and tomato mixture, with kasuri methi, ginger julienne, which make this curry different from others. This spicy curry goes well with naan or any other Indian bread. INGREDIENTS: 1-kilogram chicken cut into small pieces 2 medium size onion finely chopped 2 medium ripe tomatoes (peeled & finely chopped) 1 tbsp ginger garlic paste 3 tbsp curd whisked in a bowl 1/4 cup julienned ginger (thinly sliced) 2 green chilies chopped 1 tsp cumin seeds 2 bay leaves 1 black cardamom 2 green cardamom 1 tsp kashmiri red chili powder 1/4 tsp garam masala powder 1/4 tsp turmeric powder 1 tbsp kasuri methi 19 tbsp Oil 1 teaspoon salt For Kadhai Masala: 2 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Fennel seeds 1 tsp Peppercorns 3 Whole Red Chillies For garnish: 1 tablespoon ginger juliennes 1 green chili sliced 1/4 cup chopped coriander leaves Method: Heat a small pan and dry roast 2 tsp coriander seeds,1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp peppercorns and 3 red chillies. Cool and roughly crush them (not a fine powder). Take a kadai or wok, add oil, when hot add whole spices cumin seeds, bay leaf and black and green cardamom; let it sizzle for 15 seconds. Add onion, suate for few minutes until light golden brown. Add chicken, frt for few minutes, until light brown colour comes. Add roasted kadai masala, kashmiri red chilli powder, turmeric powder, stir on low flame for 2minutes. Add chopped tomatoes, mix well and cook on high flame for 3 to 4minutes, keep stirring. Add water 1/2cup (100ml) and cook for 4 to 5minutes until curry has left oil in the corner sides. Add green chillies, ginger juliennes, kasuri methi, mix well, cook on medium flame 3 to 4minutes by closing the lid, in between keep stirring. Add curd, garam masala on low flame, so that curd does not curdle and split, cook for 2minutes, then raise the flame to medium to high flame 5minutes, keep stirring until it leaves oil in the corner sides again. Your kadhai Chicken is ready to serve. Serve the dish by garnishing with ginger juliennes, chopped green chilies and chopped coriander leaves. Serve with any pulao, roti or naan. Enjoy #kadhaichicken #chickenrecipes #chicken #northindianfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodpresentation #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #artofplating #foodart #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #uzmaseasyrecipes #creatorshala #foodiesofcreatorshala #foodiesofinstagram #foodbloggersofcreatorshala #foodstyling #foodbloggersofinstagram #foodphotography

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