Name: Karahi (Kadai) Chicken recipe by Rekha Unni at BetterButter
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 5
Ingredients: 500g Chicken; 4-5 dry red chilli; 1/2 tsp cumin seeds; one teaspoon peppercorns; 1.5 tbsp coriander seeds; 1/2 capsicum cubed; 1/2 TSP turmeric; Salt to taste; 1 teaspoon ginger garlic paste; one big onion sliced thinly; 1 tomato finely chopped; 10-12 cashews; 2 tbsp cream; 1 tsp crushed kasuri methi; 3-4 tbsp chopped coriander leaves; 3 cloves; one small inch cinnamon stick; 1 bay leaf; 2-3 tbsp oil; 1-2 green chillies slit; Ginger julienned for garnish

Ingredients Serving: 5

500g Chicken
4-5 dry red chilli
1/2 tsp cumin seeds
one teaspoon peppercorns
1.5 tbsp coriander seeds
1/2 capsicum cubed
1/2 TSP turmeric
Salt to taste
1 teaspoon ginger garlic paste
one big onion sliced thinly
1 tomato finely chopped
10-12 cashews
2 tbsp cream
1 tsp crushed kasuri methi
3-4 tbsp chopped coriander leaves
3 cloves
one small inch cinnamon stick
1 bay leaf
2-3 tbsp oil
1-2 green chillies slit
Ginger julienned for garnish

Instructions

MARINATE CHICKEN WITH TURMERIC, SALT FOR 30 MINUTES & SOAK CASHEWS IN HOT WATER FOR 30 MINUTES THEN GRIND CASHEWS TO A PASTE.
DRY ROAST CORIANDER SEEDS, JEERA, PEPPERCORNS AND RED CHILLI UNTIL AROMATIC
ALLOW TO COOL COMPLETELY
GRIND SPICES AND KEEP IT ASIDE
HEAT OIL IN A PAN AND STIR FRY CAPSICUM FOR 1-2 MINUTES. KEEP IT ASIDE
IN SAME PAN, ADD BAY LEAF, CINNAMON, CLOVES AND CARDAMOM. SAUTE FOR A MINUTE
ADD ONIONS AND SAUTE UNTIL GOLDEN BROWN
ADD GREEN CHILLIES AND GINGER GARLIC PASTE. SAUTE UNTIL RAW AROMA GOES AWAY
ADD TOMATOES AND SAUTE UNTIL TENDER
ADD SALT, CASHEW PASTE AND GROUND SPICE. RESERVE 1 TSP SPICE FOR LATER. MIX EVERYTHING WELL
ADD CHICKEN AND MIX WELL
COVER AND COOK ON MEDIUM HEAT UNTIL TENDER, STIRRING OCCASIONALLY
ADD REQUIRED WATER AND BRING TO BOIL
ADD CAPSICUM AND MIX WELL
ADD CORIANDER LEAVES, KASURI METHI , RESERVED GROUND SPICE AND CREAM. MIX WELL AND SWITCH OFF
GARNISH WITH CORIANDER LEAVES AND JULIENNED GINGER. SERVE HOT

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