8piecesChicken thighs with bones750 gms, refer notes
For Spice Powder
1levelled tbspKasuri methi
2tbspCashew nut piecessoaked in hot water for 10-15 mins
4mediumOnioncut into small size cubes
2heaped tbspTomato puree
1/2tspGaram masalarefer notes
2.5 - 3tspCoriander powder
1tbspKashmiri chilli powder
4dryKashmiri red chilli
1medium - bigOnioncubed
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.
Though I've used chicken thighs here, you can use whole chicken as well. Make sure you use chicken with bones for maximum flavor. You can also use chicken thighs with skin, if you prefer. I've used readymade North Indian Garam masala here.The dish tends to develop flavor as it rests. You can use any vegetable oil for cooking this, but I strongly recommned using ghee for the maximum flavor and taste. Make sure you use a wide and deep pan to prepare this dish.
This Kadai Chicken was printed from https://mariasmenu.com/spicy/kadai-chicken.
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