'Kadhai' cooking is a kind of stir-fry from india. These dishes are originally cooked is round-bottom iron pots in a shape similar to woks but without the handle.
It is believed that Kadhai cooking first originated in Peshawar, Pakistan but is as much a part of the culinary fabric of North Indian cooking in Punjab as it is in Pakistan.
These dishes are served in the very same pot they are cooked in - from fire to table!
Kadhai gravies are traditionally richly spiced tomato gravies in which vegetables or meats are cooked at high temperatures to succulent, tender and delicious perfection.
I warn you, as you go through the recipe, you'll probably think at least once, that I must be fibbing about how great it's going to taste because for 80% percent of it's cooking life it continues to remain a-very-blah-chicken-cooked-in-tomatoes dish.
It's in the last 15 minutes where the dish literally transforms from frumpy to sparkle!
There is one catch though; none of the ingredients should be omitted and you really should take the time to fresh grind the spices and garlic paste.
This will be by far one of the tastiest chicken dishes to grace your dinner table and I would definitely include this in my dinner party menu. Rave reviews are sure to follow!