Sunday lunches are a perfect time for pulling out old family recipes and Kadhai chicken is a Punjabi classic! 'Kadhai' cooking is India's version of a stir-fry. These dishes are originally cooked is round-bottom iron pots in a shape similar to woks but without the handle.
Kadhai cooking first originated in Peshawar, Pakistan but is now as much a part of the culinary fabric of North Indian cooking as it is in Pakistan. This makes perfect sense if you know a bit about world history and are learned about 'The Partition of India' in 1947 when India was split up into India and Pakistan with Hindus made to return to India and Muslims to Pakistan. My father and grandfather relocated from Pakistan during this time and brought with them recipes like this one. Recipes I grew up on and now grace our kitchen table on Sunday mornings in the US.
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. Rave reviews are sure to follow!