Kadhai Chicken
Equipment
- Wok or Saute Pan
Ingredients
- 2 lbs boneless skinless chicken thighs(see Notes) or boneless skinless whole cut up chicken
- 1 large or small-medium onions, chopped
- 2 tbsp avocado or any neutral oil
- 1 tbsp ghee optional
- 1 tbsp minced garlic 5-7 cloves
- 1 tbsp minced ginger about one fat inch
- 5 medium fresh tomatoes, chopped
- ½ tsp ground turmeric
- 2 heaped tsp ground coriander
- 1 tsp ground cumin
- ½-1 tsp ground chili powder use as needed or omit for mild flavor
- 1-2 small thai chillies, slit for hot curry chop the chillies
- 1 tsp sea salt or as needed
- ½ tsp black pepper
- ¼ tsp garam masala optional
- 1 tbsp Kasuri methi/ dried fenugreek leaves crushed between your palm
- 1 inch fresh ginger, julienned
- 1 tbsp chopped cilantro for garnish
Instructions
- Warm a heavy-bottomed wok/kadhai or sauté pan. Add avocado or any neutral oill+ ghee. Once the oil had warmed add the onions and sauté untilll lightly browned around the edges about 5-7 minutes. Add the minced garlic, ginger, split up green chili pepper and sauté for an another minute.
- Add the cubed chicken and ½ tsp salt and sauté for 5 minutes one high heat. The chicken pieces should start changing color from pink the pale white color and has stopped releasing water.
- Lower the heat to a medium and add the chopped tomatoes, turmeric, ground cumin and coriander, red chili pepper powder, black pepper, (garam masala if using )and remaining salt and sauté for another minute.
- Once the curry starts to bubble drop the heat to a medium, cover, and cook the chicken for 20 minutes, stirring occasionally. Add another 7-8 minutes if using bone-in pieces.
- Uncover, turn up the heat to high. Sauté for 7-8 minutes. This should help reduce the moisture, thicken the curry and adds a shimmer. Turn off the heat , taste and adjust the salt if needed, garnish with julienne ginger, dried fenugreek leaves, cilantro leaves. Gives a final stir and serve with naan, chapati, roti, or basmati rice.
Notes
The chicken pieces need to be small, best done at butchers. If you happen to have halal butchers(traditional Pakistani/Indian butchers) ask for Karahi Cut, they will know! If that’s not possible I would recommend boneless, skinless chicken thighs, each thigh trimmed and cut into 4-5 pieces.
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