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Friday, May 20, 2016

The Kadhai

I suppose the basic recipe would work for both chicken and paneer; in case of paneer you'd lightly fry it separately and add to the curry later.

Roughly cut onions and capsicum into large pieces. Heat a little vegetable oil and add some fenugreek and carom seeds, ginger garlic paste and broken red chillies. Add the onions and capsicum and fry for a bit. Add salt and tumeric with red chilli powder and garam masala and fry some more. Pour in a generous cup of crushed tomatoes and sauté before adding the chicken. Cover and cook on medium, stirring occasionally. Add a thickening agent if you like (cream, cashew milk, a sprinkle of flour). I added a splash of milk. Right before the last simmer, add a little kasuri methi and turn off the heat. Serve with a coriander garnish (or not)!