Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This restaurant style spicy curry goes well with naan or any other Indian bread.
26ouncebone-in skinless chicken750 g, cut into 1 and ½ inch pieces, rinsed
2tablespoonsginger garlic paste
2teaspoonsKashmiri red chili powder
1tablespoonfreshly squeezed lime juice
For Kadai Masala
1tablespoonwhole coriander seeds
1teaspoonfennel seeds (saunf)
2teaspoonswhole black peppercorns
2-3whole dry red chiliesstalks removed
For The Gravy
2whole black cardamoms
1inch piece of cinnamon stick
2whole bay leaves
1inch piece of gingercut into juliennes
4-5green chiliesslit into half
¼cupplain yogurt (dahi, curd)whisked with 1 teaspoon all purpose flour
½teaspoonsaltor to taste
½cupcubed green bell pepper (capsicum)1-inch cubes
½cupcubed onions1-inch cubes, petals separated
¼cupunsweetened heavy cream
1tablespooncrushed Kasuri methi
Marinate The Chicken
Rinse the chicken with water.
Mix the chicken with ginger garlic paste, chili powder, salt, and lime juice in a large mixing bowl.
Cover the bowl and let the chicken marinate for 30 minutes.
Make The Kadai Masala
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies on medium-low heat until they are browned and fragrant. Stir continuously for even roasting.
Remove the pan from the heat and let the spices cool down for 5 minutes.
Add the roasted spices to a grinder and grind to make a slightly coarse powder.
Make The Curry
Heat ghee and vegetable oil in a pan over medium-high heat.
Once the oil is hot, add black cardamoms, cinnamon, and bay leaves and let them crackle for 4-5 seconds.
Add onions and fry until it turns light brown in color (6-8 minutes), stirring frequently.
Now add the marinated chicken and the kadai masala powder and cook on high heat for 5-6 minutes.
Add ginger, garlic, tomatoes, and green chilies, and cook for 3-4 minutes. Stir frequently.
Add yogurt to the pan and mix well.
Now add ½ cup of water and ½ teaspoon salt and mix well.
Cover the pan with a lid.
Reduce the heat to low.
Cook the chicken for 30-35 minutes or until it is almost cooked.
Add cubed green bell pepper, cubed onions, garam masala, and turmeric powder, and cook for another 2-3 minutes.
Finally, add heavy cream and Kasuri methi and mix well.
Check for salt and add more if needed.
I always try to use bone-in skinless chicken to make curries as the bones add a lot of flavors. Having said that, you can go ahead and use boneless chicken if you prefer that.To give a smoky flavor to your curry, heat a piece of charcoal over an open flame until it is red hot. Keep a bowl in the center of the pan with curry and place the hot coal in the bowl. Pour a teaspoon of oil over the coal and immediately cover the pan with a lid. Let it rest for about 5 minutes, and let the curry absorb the smoke. Open the lid, and remove the bowl with the coal. You have your smoked Kadai Chicken ready.