Kadhai Chicken (Country style curried chicken)

A very simple and uncomplicated chicken curry. While you may wonder, where are all the spices, how does the gravy get all its flavor, let me assure you, its the freshly ground/ blended spices added at different stages that perfectly marry all the flavors. 


Adding water is a big NO in this recipe. Chicken and other ingredients have enough water to cook in their own moisture. This tastes good with paratha or fragrant rice/pilaf.

Chicken – 300 grams

Coriander seeds – 1 tsp

Cumin seeds – 1tsp

Black pepper corns – 7-8

Whole red chilies – 3

Ginger – 1 inch piece

Garlic – large 6-7 cloves

Onion – 1 large (finely chopped)

Tomato – 2 large (fine chopped)

Green chili paste – As per liking (optional)

Coriander leaves – 4-5 Tbsp

Milk – 2 Tbsp

Oil/ Ghee/ A mix of oil and ghee – 2 Tbsp

1. Dry roast coriander seeds, cumin seeds and black pepper corns on a low flame. Coarsely grind.
2. Blend whole red chili, garlic and ginger into a fine paste.
3. In a pan, heat  oil/ ghee and add onions. Fry till translucent in color.
4. Add half of the coarsely ground  powder (coriander, cumin and pepper corns). Fry for 2-3 min. 
5. Add the chili, ginger and garlic paste and fry for 3-4 min. 
6. Add the tomatoes and cook till tender. Add the chicken, green chili paste (skip if the gravy is hot enough already) cover and cook.
7. When the chicken is cooked completely, add the remaining coarsely ground powder, milk and cook for another min. 
8. Garnish with coriander leaves.