Today i am going to tell kadhai chicken reicipe. Kadhai chicken is a delicious chicken curry, Which is from North Indian Cuisine. In this curry bone chicken slowly cooked with fresh ground spices and some vegetables.

INGREDIENTS

FOR GRAVY

• 500gm of Bone chicken ( curry cut )
• 2 cup of chopped onion
• ½ cup of green chilly chopped ( optional ).
• 1½ cup of chopped tomato
• 3 tbsp of ginger garlic paste.
• 4 to 5 nos. Of whole dry red chilly.
• Salt to taste.
• 2 tbsp of kashmiri chilly powder.
• ½ tbsp of turmeric powder.
• 2 tbsp of coriander powder.
• 1 tbsp of cummin powder.
• 1 tbsp of garam masala powder.
• ½ cup of cashewnut paste.
• 1 cup of cube onion.
• 1 cup of cube capsicum.
• ½ cup of cube tomato.
• ½ cup of coriander leaves.
• Julian ginger for garnish.

FOR GROUND MASALA

• 1 cup of whole dry red chilly.
• ½ cup of whole coriander seed.
• ⅓ cup of cinnamon stick.
• ¼ cup of cardamom.
• 3 to 4 nos. Bay leaf.
• ¼ cup of star knise.

PREPARATION METHOD

• Wash chicken as well and keep aside.
• Take a pan then add spices ( whole dry red chilly, whole coriander seed, cinnamon stick, cardamom, bay leaf, and star knise ) and roast in slow heat. Then after that all spices put in the mix and crushed it for ground masala. Keep aside.
• Take a handi add oil, after heating oil, Add whole d red chilly, cube onion and cube capsicum. Half cook this then take it out in a bowl, keep aside.
• Now in same handi add chopped onion and green chilly, saut it. Keep stiring, cooked the onion untill getting golden brown colour.
• Then add ginger garlic paste. Cooked till the raw flavour is gone.
• Then add spices ( salt, kashmiri chilli pwd, Turmeric pwd, cummin pwd, and coriander pwd ). Saut it for 2 mins.
• Now add chopped tomato and saut it till cooked.
• Then add chicken in masala, cooked this in high flame for 2 mins, then after reduce flame in medium heat, add some water, and cover handi with a lid.
• Cooked chicken 80% then add cashewnut paste mix well. Than cook for 5 mins.
• Now add ground masala, sauted cube ( onion, capsicum ), cube tomato and garam masla powder. Cooked for another 5 mins. Add coriander leaves, mix well, Then turn off the gas.
• This curry has thick semi gravy texture.
• Curry is ready to serve.
• Transfer in a serving bowl, and garnish with julian ginger and coriander leaves.
• serve hot with tandoori roti, nan, tawa poratta and chappati.

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