Kadhai Paneer – The Royal Curry Club

Serves 4 as a main dish

Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 tablespoons Naga chilli pickle
• Salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato and cook for 2 minutes.
7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
“What are you cooking? Don’t tell me we having another hot curry tonight?” … “Stop naggaing me!”

Serves 4 as a main dish

Named after the pot in which it is cooked Karahi Paneer is also known as Kadhai Paneer. The wide, deep circular pot is popular for cooking all over the sub-continent but especially North India and Pakistan. A karahi masala is made by dry roasting and grinding whole, aromatic spices then adding it to a tomato and onion gravy with red peppers and cream.

What you need…
• 500g paneer, cut into chunks
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 500g Base Curry Sauce
• 0.5 red pepper, cut into chunks
• 0.5 teaspoon garam masala
• 3 Tablespoons cream
• 2 Tablespoons chopped coriander (to be added and mixed into the curry, but keep a couple for the garnish)
• salt to taste

Masala
• 1 teaspoon coriander seeds
• 0.5 teaspoon cumin seeds
• 0.5 fenugreek seeds
• 4 red, dried chillies
• 2 cardomons
• 2 cloves

How to make it…
1. Heat a pan and dry roast the ingredients for the masala until they release an aroma (about 2 minutes). Grind the ingredients and set aside.
2. Heat 1 Tablespoon ghee in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
3. Heat the rest of the oil in the pan to a medium heat, add the garlic and ginger and cook for 1 minute.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the masala, mix well and cook for 3 minutes.
6. Add the pepper and cook for 3 minutes.
7. Add the garam masala, mix well, then add the cream, coriander and salt and cook for 3 minutes.
8. Garnish with a few coriander leaves and serve.

**CHEF’S TIP**
For the authentic experience cook and serve your curry in the same karahi.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
What is paneer’s favourite song? … I Did It My Way.