Step-by-Step Instructions

1. 1.Heat Oil

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

2. 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.

3. 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.

4. 4.Add Tomatoes

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Roast Again

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

10. 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.

11. 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.

12. 12.Add More Black Pepper

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

13. 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.

14. 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.