Saving the best for the last! Sharing with you one of the best ever chicken curry recipes I’ve ever tried.
I hope you had a wonderful Christmas / holiday time with your loved ones. We had a good Christmas with our friends here.
So, to wrap up this year on a fabulous note here is the Kadai Chicken recipe. Do you remember the Kadai Paneer recipe I shared some time ago? This recipe is also from the same blogger/chef and we absolutely loved it.
Ever since I made this dish, every time I buy chicken, Jose wants me to make only this recipe! Well, I can’t blame him… this dish is that good!
As you all know, am not a chicken person but I was also bowled over by this flavor-packed dish. This curry packs a punch and it is spot on! It’s almost like restaurant-style Kadai Chicken and dare I say, this is a better version.
Though this is laden with spices, it’s very well balanced and though it’s rich, it’s not over the top that you feel like you need to sleep it off.
If you like chicken, please do try this and am sure you’ll love it. I admit it’s a bit time consuming but it’s very well worth it. You can serve it with roti or rice. Since it's rich in masala, I recommend you serve it with plain rice, Jeera Rice, Ghee Rice or Peas Pulao.
I wanted to share this recipe at this time since it’s a keeper. Let’s keep all the good things from this year and shed all the bad as we enter the New Year. If only life was that easy ;)
We, Jose and I, wish you and your loved ones a blessed and beautiful New Year! Stay Blessed always!
Here is the recipe…
- 8 pieces Chicken thighs with bones (750 gms, refer notes)
- For Spice Powder
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/2 tbsp Coriander seeds
- 1 levelled tbsp Kasuri methi
- For Masala
- 2 tbsp Cashew nut pieces (soaked in hot water for 10-15 mins)
- 4 medium Onion (cut into small size cubes)
- 2 heaped tbsp Tomato puree
- 1/2 tsp Garam masala (refer notes)
- 2.5 – 3 tsp Coriander powder
- 1 tbsp Kashmiri chilli powder
- 1/2 tsp Fenugreek seeds
- 4 dry Kashmiri red chilli
- 1 medium – big Onion (cubed)
- 1 medium Capsicum (cubed)
- 1/4 cup Hot milk
- 2 tbsp Ghee (refer notes)
- Soak the cashew nuts in hot water for 15 mins. Drain the water and add grind the nuts with 1/4 cup hot milk. Keep it aside.
- Dry roast 1 tsp cumin, 1 tsp fennel, 1/2 tbsp coriander seeds and 1 tbsp Kasuri methi for a few seconds, until the aroma, comes out. Make sure the spices are not burnt. Grind it to an almost smooth but slightly coarse powder in a mortar and pestle.
- Heat 1 tbsp ghee in a wide and deep pan. Add 1/2 tsp fenugreek seeds and 4 dry kashmiri chilli. Fry for a few seconds. Add 4 medium cubed onions. Cook till onion becomes golden brown.
- Add 2 heaped tbsp tomato puree. Mix well.
- Add 1/2 tsp garam masala, 2.5 – 3 tsp coriander powder, 1 tbsp kashmiri chilli powder and salt. Mix well. Cook till oil starts appearing 3-4 mins. Add 1/4 cup hot water to bring everything together.
- Let cool and pulse it a few times until it becomes a coarse paste. We need this for the right texture of the gravy. Make sure it's not a smooth paste.
- In the same pan, add 1tbsp more ghee. Add the chicken pieces. Cook till both sides are browned a bit.
- Add the ground paste. Mix well.
- Add 1 tbsp of the ground spice mixture. Mix well. Add 1/4 cup of hot water to bring the masala together. Add salt, if required.
- Cover and cook on low flame for 30-35 mins. Stir in between to prevent the masala from burning.
- Once the chicken is cooked, add 1 medium cubed onion and 1 medium cubed capsicum and cashew paste. Gently mix everything. Cook for another 3-4 mins and remove from fire. Let the curry rest for a minimum of 15 mins, for the flavor to settle in.