How to make Karahi Chicken | Chicken Curry Recipe Kadhai Chicken

Chicken is my husbands favourite ingredient and he loves curry so its obvious that I make this Kadhai chicken for him often. Kadhai Chicken is a flavourful curry with a blend of various spices. You can enjoy this dish with naan, roti, rice or parantha. Kadhai dishes usually also include bell peppers. Although Kadhai referes to a kind of dish ( sort of Wok) in which the dish is made, you can prepare it in any pan/skillet that you have in your kitchen. Here is a recipe for Kadhai Masala Spice Mix.

Ingredients/ Method for the Recipe

400 gms boneless/skinless chicken
1 cup bell peppers of your choice chopped in bite size pieces
oil for cooking
1 bay leaf
1 cinnamon stick
Salt per taste ( 1 tsp worked for us)
2-3 tomatoes
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric
1 onion chopped
Cilantro for garnish
1 tsp dried Fenugreek Leaves
2 tbsp greek yogurt/ Whipping cream or sour cream
optional- Green chillies (chopped)- your choice seeded or deseeded
To prepare Kadhai Masala/Spice blend
(masala would be enough to prepare 1-2 curry dishes)

12-15 Black peppercorn
5-6 green cardamom pods
1 tbsp cumin seeds
1.5 tbsp coriander seeds
5-6 cloves
You can also grind bay leaf and cinnamon stick or use them as such in your dish
Dry roast all your whole spices and then grind them to make a powder (masala) and you it in your dishes ( towards the end of the preparation method)

In a wok, add oil. Let oil become hot and Fry bay leaf and cinnamon stick for 30 secs.
Add ginger-garlic paste and onions. Mix well. Give a minute or two and add salt, turmeric and red chilli powder. Mix well. Cook until onions are no longer raw and change color. About 3-4 mins
Add chillies and tomatoes. Mix well. Cook until tomatoes reduce in volume and no longer raw. This will take 4-5 mins on med heat.
Add chicken. Let it cook for another 2-3 mins and then bell peppers. We dont want peppers to wilt completely. They should maintain some of their crunch. Add some water. Cover and cook until chicken is no longer raw.
Add kadhai masala, Yogurt and fenugreek leaves.
Garnish with cilantro leaves. Mix well and serve.

How to prepare Slow Cooker Chicken Tikka Masala? Chicken Tikka Masala Recipe

Slow Cooker Chicken Tikka Masala Recipe

Do you ever have one of those days when you don’t know what to prepare for dinner or you have a busy day ahead but supper still needs to be on table by 6.00 pm? Sometimes, you might have days when you say shoot.. I forgot to unfreeze the chicken..what am i gonna do for dinner now (especially if company is coming over?)

This Slow cooker Chicken Recipe might just be for you. Before you head out for work/school/to run errands/ dr. appointments etc, just set this u and have a lovely meal when you get back home.

400 gms Chicken
3-4 tbsp Oil
1 large onion
4 small tomatoes
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves called Kasoori methi
Cilantro for garnish
1/2 cup Yogurt plain
1/2 cup bell pepper Red and Green
1-2 cups mushrooms
Salt per taste
1/2 tsp Turmeric
1/2 tsp Red chilli pwd

1. Heat Oil in the pan. Fry cumin seeds for 40 secs. Add onions, ginger garlic paste, salt, turmeric, red chilli pwd. Mix well.
2. Add Tomatoes and veggies. Saute for 3-4 mins.
3. In slow cooker, add chicken, add masala from the pan. 1-2 cups water.
4. Cover and cook either 4-6 hours on high setting or 8 hours on low.
5. When chicken is done, add garam masala, fenugreek leaves, yogurt and garnish with cilantro.
Serve with flatbread of your choice or over rice.