Tuesday, February 28, 2006

"Kadhai" Chicken (Karhai Murgh)

A Kadhai is a type of cooking pot used in Indian and Pakistan much like a stir fry pot. You can use any type of frying pan or stir fry pan to make this recipe.

You could use both dark and white meat but the light meat cooks faster so I would only use one or the other. To finely chop the onion, garlic and ginger you can us a food processor using the pluse/stop and start method.

Serves 4

3 tablespoons corn or olive oil
1 medium onion, finely chopped
4 cloves garlic, peeled and finely chopped
1 1/2 teaspoon salt
3/4 - 1 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 1/4 pounds boneless, skinless chicken things or breasts, cut into 1-inch pieces
6 tablespoons plain yogurt
1/2 cup chopped peeled tomato

For the final flavoring

1 tablespoon peeled fresh ginger, cut into very fine shreds
7 to 8 tablespoons finely chopped cilantro
2 to 3 fresh hot green chiles, finely chopped or leave whole but just slit slightly ,lengthwise
1 teaspoon garam masala
7 to 8 teaspoons peeled and finely chopped tomato

Put oil into wok or nonstick pan over medium heat. Put in the onion, garlic and ginger. Fry for 4 to 5 minutes or until golden brown. Add salt, cayenne and turmeric. Stir once or twice and put in chicken. Fry, stirring at the same time, until the chicken pieces turn opaque on the outside. Add the yogurt and tomato. Cook, stirring for 4 to 5 minutes or until the yogurt disappears. Cover and cook over medium heat for about 10 minutes for dark meat and 6 minutes for light, stirring occasionally. Add all the final ingredients for the final flavoring, reduce heat to low and cook for 3 more minutes.

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