Pakistani Street Style Chicken Kadai
Pakistani Steet Style Chicken Kadai will give you a taste of a typical street style chicken curry which is ideal to be served with naan or any flatbread.
Servings 4
Ingredients
- 1 kilogram chicken cut into small pieces
- 2 medium size onion finely chopped
- 2 medium ripe tomatoes peeled & finely chopped
- 1 tablespoon ginger & garlic paste combined
- 3 tablespoon yogurt whisked
- ¼ cup julienned ginger thinly sliced
- 2 green chilies chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder Kashmiri
- 1 teaspoon black pepper powder
- ¼ teaspoon garam masala powder
- 2 teaspoon coriander seeds
- 1 teaspoon red chili flakes optional
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 4 tablespoon ghee clarified butter
For garnish:
- 1 tablespoon ginger juliennes
- 1 green chili sliced
- 1 teaspoon red chili flakes
- ¼ cup chopped coriander leaves
Instructions
- Heat a saucepan and add chicken pieces, chopped onion, chopped tomatoes, 1 tablespoon ginger & garlic paste, 1 teaspoon red chili flakes, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt, cover and cook for 8 to 10 minutes on medium heat without adding any water. After 5 minutes of cooking, you will find that it has released lots of liquid. Let the chicken cook until it is tender and almost cooked and liquids have dried up.
- Heat a small pan and dry roast 2 teaspoon coriander seeds and 1 teaspoon cumin seeds. Cool and roughly crush them (not a fine powder).
- Heat ghee in a large kadhai and add the cooked chicken along with all the juices/water present in it. Add 3 tablespoons of whisked yogurt, crushed coriander & cumin seeds, 2 chopped green chilies, 1/4 cup ginger julienne, 1 teaspoon black pepper powder, and 1/4 teaspoon garam masala powder. Stir well and cook on high heat without covering till the chicken curry looks dry and ghee is visible in the curry. Basically, we need to cook for 3-5 more minutes just to dry out all the extra water.
- Serve the dish in the same kadhai by garnishing with more ginger juliennes, chopped green chilies, red chili flakes, and chopped coriander leaves.