Kadhai Murgh With Bell Pepper Capsicum Recipes

KADAI CHICKEN RECIPE | CHICKEN KARAHI

Steps:

• Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
• Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
• Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don't mind using tomatoes directly.
• Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.
• Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
• Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
• Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
• Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
• Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
• Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
• Mix and fry well for just 2 to 3 minutes.
• Next pour tomato puree, cashew paste and add salt.
• Mix and cook till the raw smell of the tomatoes goes away.
• The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
• Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
• Cook till the gravy thickens to your desired consistency.
• If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
• Do not overcook kadai chicken. Capsicum and onions should be crunchy.
• Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
• Serve kadai chicken with rice or roti.

KADHAI MURGH WITH BELL PEPPER (CAPSICUM)

Steps:

• Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
• Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.
• Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.

KADHAI MURGH WITH BELL PEPPER (CAPSICUM)

Steps:

• Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
• Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.
• Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.