Karahi Chicken | Restaurant-Style Kadai Chicken Recipe
Karhai chicken, also known as chicken kadhai, is a mouth-watering and famous chicken preparation that originates from South Asia. This dish is equally popular in both India and Pakistan, and it is a staple for many households and restaurants. Although it is a gravy-based, spicy chicken curry, the ingredients can vary slightly in both countries to cater to regional preferences.
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Servings: 6 People
Calories: 385kcal
Cost: Rs 400
Equipment
- 1 Karhai
- 1 Spatula
- 1 Chopping Board
- 2-3 Bowls
- 1 Knife
Ingredients
- 1 Kg Chicken curry cut
- 200 ml Plain Curd / Plain Yogurt
- 3 Onions cut into dice
- 1 Capsicum cut into cubes
- 7 Tomatoes 1 tablespoon Chopped Ginger
- 1 tablespoon Chopped Garlic
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic Paste
- 75 ml Vegetable Oil
- 2 teaspoon Salt or as per taste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
To make Spice Powder (coarse)
- 1 teaspoon Coriander Seed
- 1 teaspoon Cumin Seed
- 1 teaspoon Black pepper
- 5 Dry Red Chili
Instructions
To make the spice blend for Kadahi Chicken
- In a sturdy pan, place 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black pepper, and 5 dried red chilies.
- Toast the mixture over low heat for 2 minutes.
- Stir continuously to avoid burning.
- Once done, allow the spices to cool down to room temperature before grinding them into a coarse powder.
To make Karhai Chicken
- In a Kadhai, heat 75ml of your preferred vegetable oil.
- Place 1 kilogram of curry-cut chicken into the pan and sauté over high heat for 2 minutes.
- While doing so, incorporate 2 teaspoons of salt, ensuring it is thoroughly mixed.
- At this point, the chicken will change color to light pink. Remember to stir constantly to prevent sticking.
- Next, add 7 or 8 whole, uncut tomatoes to the pan.
- I personally used 7 fully ripe tomatoes.
- Additionally, add 1 tablespoon of chopped ginger and 1 tablespoon of chopped garlic.
- After giving everything a thorough mix, cover the pan with a lid and cook on a medium flame for 5 minutes to allow the tomatoes to soften.
- Once the cooking time is complete, remove the lid.
- You will notice that approximately 40% of the tomatoes have released their skins.
- Use tongs to remove these skins one by one.
- Give everything another mix and cover with the lid before cooking for an additional 5 minutes.
- By this point, most of the tomatoes should have softened and their skins should be separated.
- Remove any remaining skins using a spatula to press and mash the tomatoes.
- Now, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste.
- Additionally, incorporate 2 teaspoons of Karahi Chicken Masala.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder.
- Combine the chicken with spices, and allow the mixture to cook for 5 minutes, ensuring that the spices are thoroughly incorporated and the moisture is reduced.
- Add chopped onion and chopped capsicum, giving the mixture a thorough stir.
- I used 3 Onions and 1 Capsicum. Cook for 3 minutes.
- Incorporate 200ml of plain yogurt, ensuring it is mixed in properly. Continue cooking for an additional 5 minutes on low heat, stirring occasionally.
- At this point, the chicken will begin to release oil from the edges.
- Adjust salt if needed.
- Add 1 teaspoon of Karahi Chicken Masala and mix well, unless you prefer a milder spice level.
- In some regions, green chili is used instead of capsicum or bell peppers.
- Avoid overcooking the karahi chicken; it should be fully cooked within 20- 25 minutes.
- The onion and capsicum should be cooked, but still retain some crunch.
- Once cooked, transfer the Kadahi Chicken to a serving bowl.
- Serve the Karai Chicken with your choice of Roti, Paratha, Naan, or any other preferred accompaniment.
Video
Notes
- I personally prepare the essential blend of spices required to create an authentic karahi chicken dish in the comfort of my own kitchen. Alternatively, one may opt for a pre-made spice mix available in stores.
Nutrition
Serving: 150g | Calories: 385kcal | Carbohydrates: 17g | Protein: 40.4g | Fat: 16.8g | Saturated Fat: 2.7g | Cholesterol: 109mg | Sodium: 912mg | Fiber: 3.9g | Sugar: 9.3g
