Wok-Seared Chicken Breasts with a Fennel-Tomato Sauce

Kadhai Tamatar Murghi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Wok-like vessels called kadhais, with curved bases and slightly higher sides than their Chinese counterparts, have helped many an Indian to stir-fry, deep-fry, and stew their foods, including curries, for centuries. Cast-iron kadhais are my pick for even heat transfer, but carbon steel and stainless steel ones are equally functional. Some kadhais have no handles, which makes them trickier to hold, but there are Indian tongs designed for just that. When you sear meat and