Kadai Chicken

A super tasty North Indian Style Chicken curry with a flavor-packed and rich masala. Goes well with rice and roti.

📝 Ingredients

• 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
• Salt
• 2 tbsp Ghee (refer notes)

👨‍🍳 Instructions

1. 1Soak the cashew nuts in hot water for 15 mins. Drain the water and grind the nuts with 1/4 cup hot milk. Keep it aside.
2. 2Dry 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 or a mixie jar.
3. 3Heat 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.
4. 4Add 2 heaped tbsp tomato puree. Mix well.
5. 5Add 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.
6. 6Let 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.
7. 7In the same pan, add 1 tbsp more ghee. Add the chicken pieces. Cook till both sides are browned a bit.
8. 8Add the ground paste. Mix well.
9. 9Add 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.
10. 10Cover and cook on low flame for 30-35 mins. Stir in between to prevent the masala from burning.
11. 11Once 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.