A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a
wok) that originated in the Indian subcontinent . Chicken cooked with spicy
masala and condiments are good during the extreme winter in North India. It can
be served thick or with strong spicy gravy, The advantage of using a Karahi is
that there is an amount of conserved heat in the Karahi and the chemical
reaction Between Iron and Other Minerals do reflect on the dish.
|Onion fine Paste||2 nos|
|Tomatoes Puree||2 nos|
|Green Pepper dices||½ no.|
|GG paste||2 tbsp|
|Gr. Chilly||2 nos|
|Kashmiri Red Chilly Powder||1 tbsp|
|Cinnamon, cardamom, clove||2 gms|
|Bay Leaf||1 no.|
|Marathi Mukh & Kalpa seed||2 gms|
|Dry red chilly||2 nos|
|Cumin seed||½ tsp|
|Kasoori Methi Powder||1tsp|
- Marinate chicken with ginger garlic paste, Kashmiri red chili powder, salt, and lemon juice. Add onion & Capsicum.
- Add yoghurt to the above, mix well and keep separate covered with a foil ad refrigerate.
- Now dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorn, and dry red chilies on medium-low heat until they are browned and fragrant. Crush the masala in a mixer jar and powder coarsely
- Heat oil and butter in a sauce pan pan, add dry spices, finely chopped onions and sauté till brown. Add GG paste, green chilly , sauté till the raw smell ceases, add tomato puree and fry well, till the oil rises to the top.
- Add marinated chicken and the Kadai masala , shan masala sauté for minutes. Cover and cook . now the water will ooze out from the chicken, blend well. If you want the gravy , you may add half cup of hot water, boil fora minute and close the fire.
- For an additional crisp taste add 2 to 3 pcs of Capsicum and onions. As
garnish add a pinch of Kadai masala , coriander leaves, and ginger julienne.
Serve hot in copper Kadai.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.