Also known as Chicken Kahari, this classic North Indian dish is known for its spicy flavour and use of green capsicum, along with succulent chicken.
2 tbsp oil
2 dried red chilli
1 tsp cumin seeds
1 large red onion, chopped
1 tsp salt or as required
1 tsp turmeric powder
1 tbsp ginger garlic paste
500gms chicken pieces
½ cup chicken stock or water
4 tbsp Rasoi Magic Kadhai Chicken Spice Mix
1 tsp Kashmiri chilli powder
1 large tomato, pureed
1 small green capsicum, cubed
1 small red onion, cubed
1 tbsp dried fenugreek leaves
2 tbsp cream
1 bunch fresh coriander leaves, chopped
3 tbsp oil
Heat oil in a large frying pan, add the dried red chilli, cumin seeds and sauté for a few seconds.
Add the chopped onion, turmeric powder, salt and sauté for a few minutes until the onions are soft and golden brown.
Add the ginger garlic paste and sauté for a minute or until the raw flavour is gone. Add the chicken pieces and coat well with the onion mixture.
Add stock or water and cover with lid and cook for 10 minutes on a medium heat.
Remove lid and add the Kadhai Chicken Rasoi Magic spice mix, chilli powder, tomato puree and mix well.
Cover with lid and cook for another 10 minutes. Add the cubed capsicum and onion and cook for 5 minutes.
Add the dried fenugreek leaves, cream and mix well. Check for seasoning and simmer the curry for another 5 minutes.
Remove from heat, stir in the chopped coriander leaves and serve with steamed rice.