or Karahi" is indeed a wok-type utensil used in India ! Kadhai
cooking is also a cooking technique !
Karahi dishes are quick stir-fried style cooking with lamb,
chicken, seafood or vegetables. Alternatively they can be pre-prepared
kebabs/tikkas, topped with fresh green chillis, fresh herbs and
garnished with fried onions, tomatoes and capsicum. Often served in a
cast iron skillet. So ethically they are dishes cooked with whole
spices and diced vegetables with a thick gravy if any. Karahi dishes
are very famous in British Restaurants.
A kadhai wok is
deeper and narrower than the familiar Japanese or Chinese woks. Using
very little, or more often, no water, the idea is to cook all the
ingredients together in a tomato-based sauce with a savory mixture of
garlic and other assorted spices. The ingredients cook in their
natural juices as they are stirred, and the seared bits of meat and
tomatoes are scraped from the sides of the wok and added to the whole
of the dish, creating another subtle layer of delicious,
Over time, a
kadhai wok can become well-seasoned, enhancing future dishes. If you
wish to begin an exciting adventure in Indian cuisine, then of course
you will first need to purchase your own kadhai. You should be able to
find one at any Asian or Indian cookware shop, or in gourmet cookware
shops. A practical size is 10-13" wide, with a 3" inch deep
well. Non-stick aluminum is recommended. A thicker pot is preferable
to a thinner one, as vegetables and other ingredients can tend to burn
in the thinner pots before they are fully cooked.
You will find
that the kadhai also serves as an excellent serving platter. When the
meal has finished cooking, simply place the kadhai on a trivet and let
your family help themselves.
you will use oil first to extract and retain the essence and flavors
of the herbs and spices you will use in your dish, but you can use
ghee as well. Because of the round, flat bottom of the kadhai, you
will not need to use much of either to effectively and evenly cook
your food. Often, little or no whole spices will be used, but garam
masala, a blend of various ground spices, is used quite often, aiding
in quick absorption of the flavors.
- 2 cups
chicken pieces - bite sized (breast, thigh )
- 6 chopped
- 2 tspns
- 2 tspns
- 3 chopped
- 3 chopped
- 1 tsp chili
- 1 tsp
- 2 tsps garam
- 2 tsps cumin
Heat a small
amount of oil in the kadhai and add 3 chopped onions and 3 chopped
green chilies, and fry until lightly browned. Add a teaspoon each of
chili powder and turmeric, and two teaspoons each of garam masala and
cumin powder, and salt to taste, mixing well.
Add 6 chopped
tomatoes of medium size, and two teaspoons each of ginger paste and
garlic paste, and cook until the tomatoes become tender. Add the
chicken pieces. Cook until the oil separates and the meat is cooked.
Garnish with coriander leaves.