Spicy, smokey and packed with flavour Karahi Chicken is a restaurant favourite that can be made so easily at home. A thick gravy and crunchy roasted onion and capsicum make this Indian curry a family favourite.
No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.
1. Chicken with bones cut into 24 pieces
2. Onions - Cut into 16 or 20 big pieces
3. Onions – Finely diced
4. Cooking oil
5. Capsicum / Bell Pepper
6. Cilantro/Kothmir/Hara dhanya
7. Ustad Banne Nawab’s Kadhai Chicken Masala
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1 Take 50ml / Half small tea cup water and make paste of entire Kadhai chicken Masala, apply to chicken and keep aside.
2 In a pressure cooker heat 105 ml / 7 tablespoons of oil and fry 2 finely diced onions till they start changing color.
3 Add Chicken mixture and fry for 3 to 5 minutes, stirring continuously making sure masala paste doesn’t stick to the bottom of the cooker.
4 Add Half glass / 125 ml water to the above, mix thoroughly, close lid of pressure cooker and cook on high flame till first whistle.
5 Reduce flame to lowest and cook for 5 Minutes only. Close stove and let cooker cool down.
6 Heat 45 ml / 3 Tablespoons cooking oil in a Kadhai (Round shaped Frying Pan without lid) and fry big onion pieces and Capsicum / Bell pepper pieces for about 3 to 5 minutes till their rawness is gone.
7 Transfer entire contents of pressure cooker into the Kadhai and cook on high flame till Chicken is tender and a thick gravy is achieved, stirring occasionally.
8 Close stove and garnish with Cilantro/Kothmir/Hara dhanya.