Chicken Kadhai
Serves
4
Time
45 minutes
Recipe By
Chef Varun Inamdar
4 chicken drumsticks
1/2 cup brown onion paste
1 tbsp ginger garlic paste
1/2 cup fresh tomato puree
1/4 cup walnut powder
1/8 cup walnut milk
For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water
Dry Spice Mix
1 tbsp coriander seeds, roasted and crushed
2 tbsp red chilly flakes
1/2 tsp turmeric powder
Salt as required
1/4 tsp garam masala powder
1/8 tsp dry mango powder
Topping
2-3 green chilli, sliced
A handful of California walnut halves, deep fried
1/4 cup onions, cut into quarters, petals separated and deep fried
1/2 cup green capsicum, cut into dice and deep fried
For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.
2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.
3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.
4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.
For Chicken Kadhai
1. Heat the pan on a high flame. Add onion paste, ginger garlic paste and walnut powder. Cook till oil starts releasing the sides of the pan.
2. Add tomato puree along with dry powder spices.
3. Add walnut milk, and chicken drumstick and allow it to simmer on a medium flame for 5 minutes or till the chicken is well cooked.
4. Finally top it up with fried walnuts, chillies, onions and capsicum.
5. Serve!
