Karahi Chicken | Chicken Curry Recipe Indian


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Chicken Curry Recipe Indian is always a treat to have and a delight to our taste buds. Karahi Chicken Recipe is one of the best examples of it. The combination of tender and juicy chicken with refreshing flavour of spices makes it unique and special.

This Chicken Curry is dry in texture and has very limited gravy. In Karahi or Kadai Chicken, generally, no Onion paste or Tomato puree are used. So, the consistency of gravy of this dish is not thick. Addition of too much water can ruin the taste and texture of the dish.

This Chicken Curry is always prepared in Kadai masala and in a Kadai or Indian wok. The name Karahi Chicken or Kadai Chicken originates from there. For any karahi preparation, like Karahi Paneer, Karahi Prawn or Karahi Mutton, these two things are mandatory.
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Karahi Chicken is my and my family members’ all-time favourite Chicken Curry. Whenever we go to any restaurant, we always end up ordering Karahi Chicken and Butter Nan. I have learnt this recipe from my husband, who is very passionate about cooking different types of best chicken curry recipe. Now this delectable dish has become part and parcel of our life.

Karahi Chicken with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the dish.


Karahi Chicken- Reason behind its popularity

  • Karahi Chicken has occupied place in the Menu card of almost all the Nonvegetarian restaurants of India.
  • Karahi Chicken, the name itself expresses the simplicity of the dish which makes it popular. In India, every kitchen has Karahi and hence this dish becomes quite easy to prepare.
  • It is one of the most versatile dishes which can be accompanied with any rice items or flat breads.
  • Its extraordinary taste and flavour easily tempts people in every occasion.
  • It’s a simple dish and easy to prepare.


For a perfect Karahi Chicken

  • Always use boned Chicken for the recipe.
  • Grind the whole spices to prepare the fresh Kadai Masala before the preparation. Unless it is an emergency, don’t go for any readymade ones.
  • Its always better to marinate the Chicken before cooking for the best result.
  • Always add Capsicum and diced Onions to the dish while the chicken is around 80% cooked. It enhances the flavour of the dish.
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How to make Karahi Chicken?

In this preparation, I have used medium sized pieces of a whole Chicken. First, I have washed the Chicken pieces properly and then marinated them with Salt, Turmeric powder, Chilli powder, Yogurt and Ginger-Garlic paste. The Yogurt helps the Chicken to get tender and juicy after preparation. I have marinated the Chicken for half an hour.

Then I have fried the marinated Chicken in medium high flame for some time and kept aside. This step is very important to get perfect flavour and texture of the dish.

I have dry roasted the whole spices in a Kadai and grinded them to prepare Kadai masala for the recipe. Mostly, five spices are used to prepare this masala - Cumin seeds, Coriander seeds, Fennel seeds, Black pepper corns and dry Red Chillies.

I have used both finely chopped Onions and diced Onions for the preparation. First, I have cooked the chopped Onions with chopped Tomatoes and all the spices. Then added the Chicken and cooked around 45 minutes. After this, I have added Capsicum and diced Onions. So, the Onions and Capsicum get cooked perfectly without losing its texture or does not become mushy. For a perfect Karahi Chicken, it is very important.

I have added both green and orange Capsicums for the dish. But you can use only green Capsicums too if you don’t have the orange ones.

As I have already mentioned Karahi Chicken is a semi dry curry, so I have not added too much water for the gravy. At the end, I have added chopped Cilantros to flavour up the dish.

Many Chicken Recipes have already been shared in m previous posts. You can check few of them like


..And Many more…
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Ingredients:


To Marinate the Chicken
  • 1 kg Chicken, medium pieces
  • 2 teaspoons Ginger-Garlic paste
  • 3 tablespoons Yogurt
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red Chilli powder
  • 1 ½ teaspoons Salt


For the Kadai Masala
  • 2 Dry red Chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 teaspoons Coriander seeds (Dhania)
  • 1 teaspoon Fennel seeds (Saunf)
  • ½ teaspoon Black Pepper corns (Kali Mirch)


For the Curry
  • 2 Onions, finely chopped
  • 2 Tomatoes, finely chopped
  • 2 Onions, dices and separated
  • 1 Green Capsicum or Bell pepper, diced
  • 1 Orange Capsicum or Bell pepper, diced (Optional)
  • 1 tablespoon Ginger-Garlic paste
  • 1-2 tablespoons Cilantro, chopped
  • 1 tablespoon Yogurt, whipped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Cumin powder
  • ½ teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Sugar
  • Salt to taste
  • Oil for cooking


Instructions:
    To Marinate the Chicken
  1. Wash the Chicken pieces thoroughly and keep in a large mixing bowl.
  2. Drain the water properly and make sure no extra water is there in mixing bowl.
  3. Add all the dry and wet ingredients together and mix it properly.

  4. Cover the mixing bowl and keep it aside for 45 minutes.

    For the Kadai Masala
  5. Put the pan on flame and let it become completely dry.
  6. Add Cumin seeds, dry Red Chillies, Coriander seeds, Fennel seeds, Black Pepper corns into the pan.
  7. Dry roast them in low flame for 2-3 minutes until a nice aroma comes out.
  8. Switch off the flame and transfer them the jar of a grinder.
  9. Let the masala cool down.
  10. Grind them for a minute and keep the masala aside.


    For the Curry
  11. Add Oil into the pan and put the flame in high.
  12. Once the oil is hot, put the flame in low and add marinated Chicken pieces into the pan.
  13. Fry them evenly from all sides in medium flame for 15-20 minutes.
  14. Transfer the fried Chicken pieces in a large bowl and keep them aside.
  15. Add the chopped Onions into the same pan.

    Note: Add oil into the pan if required.
  16. Cook them in medium flame for 4-5 minutes. Stir in between.
  17. Add Salt, Turmeric powder and give a nice mix.
  18. Cook the Onions in medium flame until they become tender and translucent.
  19. Add Ginger-Garlic paste and cook them until the raw smell goes away.
  20. Add chopped Tomatoes and mix it nicely.
  21. Cover the pan and cook them for 3-4 minutes in low flame.
  22. Add Chilli powder and half of the Kadai masala powder into the pan.
  23. Mix them nicely and cook them in lowest flame for a minute.
  24. Add Cumin powder, Coriander powder and give a nice mix.
  25. Cook the masala for a minute in low flame.
  26. Add the Chicken pieces (Step 14) into the pan.
  27. Cover the pan and cook it in low flame for 5 minutes.
  28. Add whipped Yogurt and give a nice mix.
  29. Cover the pan and cook them in low flame for another 5 minutes.
  30. Add the diced Capsicum and Onions and stir them gently.
  31. Cover the pan and cook it in low flame for 3-4 minutes.
  32. Add rest of the Kadai masala into the pan and mix them nicely.
  33. Cover the pan and cook for another 5 minutes.
  34. Add water and give a nice stir.
  35. Put the flame in high and cook until the gravy simmers.
  36. Add Garam Masala powder, chopped Cilantros and mix them properly.
  37. Cook them in high flame for another couple of minutes without cover.
  38. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Karahi Chicken into a serving bowl and serve hot or warm for the best taste. Pair up the succulent dish with your favourite Rice item or flat bread and enjoy the Indian delicacy.

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