Food,  Meat & Eggs

Mughalai Kadhai

This is a creamy chicken curry that’s been cook in a rich mogul style.  If the number of chilies is too spicy for you can adjust the amount for heat.  I like kadhai style dishes best served with either naan or chapati.
 
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Mughalai Kadhai

www.iamartsy.ca

Ingredients
  

  • 1/4 cup ghee or vegetable oil
  • 2 tbsp garlic and ginger crushed or finely chopped
  • 1/2 kg chicken pieces with bones
  • 2 to matoes finely chopped
  • 1/2 bunch green coriander chopped
  • 1 tbsp cumin seeds crushed
  • 1 tbsp coriander seeds crushed
  • 1 TSP turmeric powder
  • 1/2 kg yogurt drained
  • 2 tbsp red chili flakes
  • 1 capsicum cut in rings
  • 1 onion cut in rings
  • 4-5 green chilies whole and one cut in center
  • 4 tbsp cream
  • Salt to taste

Instructions
 

  • Heat the ghee (or oil) on medium high heat and then add the garlic and ginger and fry it, stirring constantly until it begins to change color.
  • Add chicken and cook it for a few minutes until it starts to develop a light golden color.
  • Add salt and tomatoes and half of the coriander leaves. Mix well then add crushed cumin and coriander seeds.
  • Remove from heat and then add the yogurt, turmeric, red chili flakes and stir it together before returning to the heat (this prevents the yogurt from curdling)
  • Add green chilies and fresh cream.
  • Cook until the oil separates from the curry.
  • Add onion and capsicum rings, cover and cook until chicken is tender.

Notes

Garnish with remaining fresh green coriander. Serve hot with naan or chapatti.