Kadhai Paneer / Kadhai Chicken with Indian Flavor Co’s Chop Masala

Ingredients:

For the Base:

  • 3 colored bell peppers (Green, Yellow, Red/Orange) – Chopped
  • 1 large Onion – Cubed
  • 2 tbsp Edible Oil
  • 1 tsp Zeera (Cumin Seeds)

For the Main Ingredient:

  • 300g Paneer (Cubed) or 300g Chicken (Boneless or with Bone, as desired)
  • ½ tsp Haldi (Turmeric Powder)
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1 tsp Red Chili Powder
  • Salt to taste
  • 3 tbsp Indian Flavor Co’s Chop Masala
  • 1 tbsp Rojana Masala (Optional, for extra gravy)
  • 1 tbsp Kadhai Masala

Final Touch:

  • Ginger (Julienne Cut) – Small slices
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • Fresh Coriander Leaves (Chopped)
  • 3-4 tbsp Cream

 

Method:

1. Marinate & Sauté the Chicken (Skip for Paneer):

  • Marinate the chicken with salt, red chili powder, ginger garlic paste, and ½ tsp lemon juice. Let it sit for 30 minutes to 1 hour.
  • Heat oil in a pan, add the marinated chicken, and sauté until slightly golden and 80% cooked. Remove and set aside.

2. Prepare the Base:

  • Heat oil in a pan, add zeera (cumin seeds), and let them crackle.
  • Add the chopped bell peppers and cubed onion. Sauté for 1-2 minutes on high heat to retain their crunch.

3. Add Spices:

  • Add 3 tbsp of Chop Masala and cook for another minute.
  • Add the chicken (or paneer), followed by haldi (turmeric), dhaniya powder (coriander powder), and red chili powder, salt to taste.
  • Stir well and cook for 2-3 minutes.
  • Add a small quantity of water to create a bit of gravy, then cook on high flame for 2-3 minutes, allowing the flavors to blend.

4. Adjust Gravy & Final Spices:

  • If you want more gravy, add 1 tbsp of Rojana Masala.
  • Add the Kadhai Masala and mix well.

5. Finishing Touch:

  • Add ginger juliennes, kasuri methi, and fresh coriander leaves.
  • Bring everything to a boil on high heat.
  • Add cream to create a smooth, rich texture.

6. Garnish & Serve:

  • Garnish with fresh cream, kasuri methi, and additional coriander leaves.
  • Serve hot with naan, roti, or jeera rice.

Enjoy this rich, restaurant-style Kadhai Paneer or Kadhai Chicken, packed with bold Indian flavors!