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
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.
