'Kadhai' cooking is a kind of stir-fry from india. These dishes are originally cooked is round-bottom iron pots in a shape similar to woks but without the handle.
It is believed that Kadhai cooking first originated in Peshawar, Pakistan but is as much a part of the culinary fabric of North Indian cooking in Punjab as it is in Pakistan.
These dishes are served in the very same pot they are cooked in - from fire to table!
Kadhai gravies are traditionally richly spiced tomato gravies in which vegetables or meats are cooked at high temperatures to succulent, tender and delicious perfection.
I warn you, as you go through the recipe, you'll probably think at least once, that I must be fibbing about how great it's going to taste because for 80% percent of it's cooking life it continues to remain a-very-blah-chicken-cooked-in-tomatoes dish.
It's in the last 15 minutes where the dish literally transforms from frumpy to sparkle!
There is one catch though; none of the ingredients should be omitted and you really should take the time to fresh grind the spices and garlic paste.
This will be by far one of the tastiest chicken dishes to grace your dinner table and I would definitely include this in my dinner party menu. Rave reviews are sure to follow!
Gather the ingredients,1 qty 3-4 lb young chicken, 1-1/4 lb ripe tomatoes, 1-1/4 cup tomato puree/tomato sauce, 4 tbs fresh garlic paste, 3 tbs finely chopped ginger, 2-3 green Thai chilly, 3/4 cup packed fresh cilantro leaves, 2 tsp salt, 2 tsp garam masala, 1-1/2 tbs kasuri methi & 1/3 cup melted ghee
Spices: 2-3 whole red chilies & 1 tbs coriander seeds
Garnish: 1 tbs finely sliced ginger root julienne & 2 tbs freshly chopped cilantro leaves
Chicken: Joint chicken and remove skin and excess fat. Ask your butcher to do this if you are uncomfortable doing this on your own.
Green chilly - Cut off top & slit through the middle, lengthwise.
Tomato – Wash, get rid of woody top.& roughly chop.
Cilantro leaves - Wash, chop & soak in water till ready to use. Drain water away before using. Keep the leaves for garnish separate.
Spices: In a coffee grinder pulse about 14-16 times until the spices are rough ground. Do not grind to a dust.
In a large pot or kadhai heat the ghee until hot on medium-high heat.
Add the garlic paste and sauté for a few minutes until fragrant and just begins to lightly brown. Add the ground spices and sauté until fragrant for 30 seconds.
Add the chopped tomatoes and stir. Cover with a lid and stew for 5 minutes.
Add the slit green chillies, fresh chopped ginger, salt and tomato puree. Stir to combine.
Add the chicken and coat the pieces with the gravy.
Cover with a lid and cook the chicken for about 30 minutes until the chicken is completely tender.
Cook’s Note: Add no water to the cooking process. The chicken cooks in its own juices and releases a lot of it while it cooks.
Good to know: This next step is one of the most important where the dish gets most of it's rich flavor & depth.
On medium high flame evaporate excess moisture and saute so the gravy is thick in the pot and the ghee simmers around the edges. There should be enough gravy to sop up but not that it immerses the chicken.
Add the kasuri methi, garam masala and freshly chopped cilantro. Simmer for a few minutes for the flavors to meld. Taste and adjust seasonings.
Finely add the ginger juliennes and additional cilantro leaves for garnish.
Serve immediately with rotis or parathas or any North Indian bread but not rice.
Recipe for
Kadhai Chicken
Preparation time - 10 minutes
Cooking time -45 minutes
Serves 4
Shopping list
1 qty 3-4 lb young chicken
1-1/4 lb ripe tomatoes
1-1/4 cup tomato puree/tomato sauce
4 tbs fresh garlic paste
3 tbs finely chopped ginger
2-3 green Thai chilly
3/4 cup packed fresh cilantro leaves
2 tsp salt
2 tsp garam masala
1-1/2 tbs kasuri methi
1/3 cup melted ghee
Spices:
2-3 whole red chilies
1 tbs coriander seeds
Garnish:
1 tbs finely sliced ginger root juliennes
2 tbs freshly chopped cilantro leaves
Preparation:
Chicken: Joint chicken and remove skin and excess fat. Ask your butcher to do this if you are uncomfortable doing this on your own.
Green chilly - Cut off top & slit through the middle, lengthwise.
Tomato – Wash, get rid of woody top.& roughly chop.
Cilantro leaves - Wash, chop & soak in water till ready to use. Drain water away before using. Keep the leaves for garnish separate.
Spices: In a coffee grinder pulse about 14-16 times until the spices are rough ground. Do not grind to a dust.
Method:
In a large pot or kadhai heat the ghee until hot.
Add the garlic paste and sauté for a few minutes until fragrant and just begins to lightly brown. Add the ground spices and sauté until fragrant for 30 seconds.
Add the chopped tomatoes and stir. Cover with a lid and stew for 5 minutes.
Add the slit green chillies, fresh chopped ginger, salt and tomato puree. Stir to combine.
Add the chicken and coat the pieces with the gravy. Cover with a lid and cook the chicken for about 30 minutes until the chicken is completely tender.
Cook’s Note: Add no water to the cooking process. The chicken cooks in its own juices.
On medium high flame evaporate excess moisture so the gravy is thick in the pot and the ghee simmers around the edges. There should be enough gravy to sop up but not that it immerses the chicken.
Add the kasuri methi, garam masala and freshly chopped cilantro. Simmer for a few minutes for the flavors to meld. Taste and adjust seasonings.
Finely add the ginger julienne and additional cilantro leaves for garnish.
Serve immediately with rotis or parathas or any North Indian bread.
Enjoy!
