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Murgh Kadai

Wok-Seared Chicken with Tomatoes and Toasted Spices
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Cuisine: Punjabi
Difficulty Level: Simple
Effort Level: Moderate
Texture: Saucy/ Gravy
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Carnivorous, Halal, Kosher Meat, Omnivorous
High Protein, Low Carb
Ayurvedic Dosha: Kapha, Vata
Ingredients Equipment Method

Ingredients
 

Your Fresh Ingredients (Produce)

  • Chicken (Thighs or Breast, cut into 2.5–3” pieces) 1.5 lb.
  • Onion (Medium, approx.0.4 lb.) 1 Piece
  • Fresh Ginger Root (approx. 2 inches long) 1 Piece
  • Garlic Cloves (Medium) 2 Piece
  • Tomatoes (Medium, approx.0.6 lb.) 2 Piece

From Your Pantry (Basic Ingredients)

  • Cooking Oil (Sunflower, Olive, Safflower, or your choice) 2 Tbsp
  • Salt 1 tsp

Equipment

  • 1 Wok (Sauté Pan can also be used)
  • 1 Lid (for wok/ pan)

Instructions 

Start Cooking

Preparation

  1. Cut chicken into 2.5” to 3” uniform pieces for even cooking.
    1.5 lb. Chicken
  2. Peel and finely dice the onion.
    1 Piece Onion
  3. Peel and finely chop (or grate) the fresh ginger root.
    1 Piece Fresh Ginger Root
  4. Peel and finely mince (or crush) the garlic cloves.
    2 Piece Garlic Cloves
  5. Finely chop the tomatoes.
    2 Piece Tomatoes

Cooking: Building the Layers of Flavor

  1. Layer 1: The Oil
    Heat 1 Tablespoon of oil in a wok (Kadai) or large sauté pan over medium-high heat.
    The Sizzle Test: Drop a tiny bit of ginger in; if it sizzles immediately, the pan is ready.
  2. Layer 2: The Gold Standard
    When the oil is hot, turn the heat to medium and add the entire contents of the Gold Pack. Stir for 10–15 seconds. You will immediately smell the roasted, earthy aroma of North Indian whole spices.
  3. Layer 3: The Aromatic Foundation
    Add your diced onion, ginger, and garlic. Sauté on medium heat, stirring often. You want the onions to become translucent and the ginger and garlic to lose their raw edge, turning sweet and nutty.
  4. Layer 4: The Spice Infusion
    Add the entire contents of the Black Pack, 1 teaspoon of salt, and optional red chili. Roast on medium heat for 1minute, stirring gently to let the spices "bloom" and integrate with the aromatics.
  5. Layer 5: The High-Heat Sear
    Add the chicken pieces. Turn the heat to medium-high and sear the chicken, stirring often, until the surface is no longer pink.
    Pro-Tip: If the spice mix starts to stick to the bottom, add 1 Tablespoon of oil to keep the surface slick and the flavors moving.
  6. Layer 6: The Tomato Simmer
    Add the chopped tomatoes and ½ cup of water. Stir gently to combine. Cover with a lid and cook on medium heat until the chicken is fork-tender and the tomatoes have broken down into a thick, vibrant sauce.

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