Step 1: Heat Oil

In a kadai (wok), add 1/2 cup of oil and heat it.

Step 2: Roast Chicken

Once the oil is hot, add 1 kg of chicken pieces. Roast the chicken for 4-5 minutes on low to medium heat until it changes color.

Step 3: Add Ginger-Garlic Paste

After 5 minutes of roasting, add 2 tablespoons of ginger-garlic paste to the chicken. Continue to roast it again for another 4-5 minutes, ensuring the paste is well combined and fragrant.

Step 4: Add Tomatoes

After 5 minutes, add 6-7 medium-sized roughly chopped tomatoes to the chicken. Mix well.

Step 5: Cook with Lid

Cover the kadai with a lid and let the chicken and tomatoes cook for another 5 minutes, allowing the tomatoes to soften and release their juices.

Step 6: Remove Lid and Roast

Remove the lid after 5 minutes. Roast the mixture again, stirring occasionally, to further break down the tomatoes and reduce the liquid.

Step 7: Add Dry Spices

Add 1/2 teaspoon of black pepper powder, 1 tablespoon of Kashmiri lal mirch, and 1 teaspoon of salt (or as per your taste) to the chicken. Mix thoroughly to coat the chicken with the spices.

Step 8: Add Green Chilies and Cumin

Add 5-6 chopped green chilies and 1 teaspoon of crushed cumin seeds to the karahi. Stir to combine.

Step 9: Roast Again

Roast the chicken and spices for a few more minutes until the oil starts to separate from the mixture.

Step 10: Cover and Mix

Cover the kadai again and let it cook for a few minutes. After 3-4 minutes, remove the lid and mix the contents well.

Step 11: Add Curd

Add 1/2 cup of fresh curd to the karahi and mix it in. Cook on a slow flame, stirring continuously, until the curd is fully incorporated and the gravy thickens.

Step 12: Add More Black Pepper

Add another 1/2 teaspoon of black pepper powder to enhance the flavor.

Step 13: Add Kasuri Methi and Final Roast

Sprinkle 2 teaspoons of Kasuri methi (dried fenugreek leaves) over the karahi. Roast again for 2 more minutes on medium flame, allowing the flavors to meld.

Step 14: Serve

Your mouth-watering Shinwari Kadai Chicken is now ready to serve. Garnish with fresh coriander and serve hot with roti, naan, lachha paratha, or rice.

• Roasting the chicken thoroughly at each stage is crucial for developing a deep flavor in the curry.

• Adjust the amount of green chilies and Kashmiri lal mirch according to your spice preference.

• Cooking on a slow flame after adding curd helps prevent it from curdling and ensures a smooth gravy.

• For a richer taste, you can add a tablespoon of cream at the end.

• Garnish with thinly sliced ginger for an extra aromatic kick.