Kadai Chicken Recipes

KADAI CHICKEN RECIPE | CHICKEN KARAHI

Steps:

• Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
• Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
• Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don't mind using tomatoes directly.
• Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.
• Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
• Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
• Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
• Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
• Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
• Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
• Mix and fry well for just 2 to 3 minutes.
• Next pour tomato puree, cashew paste and add salt.
• Mix and cook till the raw smell of the tomatoes goes away.
• The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
• Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
• Cook till the gravy thickens to your desired consistency.
• If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
• Do not overcook kadai chicken. Capsicum and onions should be crunchy.
• Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
• Serve kadai chicken with rice or roti.

KADAI CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

INDIAN KADAI CHICKEN

Steps:

• Grind corriander seeds and whole red chillies into a coarse powder.
• Heat oil in a kadai.
• Add bay leaves.
• After about 30 seconds, add onions and saute till they turn light golden brown.
• Add ginger-garlic paste.
• Saute for 2 minutes on medium flame.
• Add the above coarse powder.
• Stir well.
• Add tomatoes and cook till they are fully cooked.
• Add chicken pieces, salt to taste and red chilli powder.
• Mix well.
• Cover the kadai.
• Cook till the chicken becomes tender.
• Sprinkle garam masala powder over the chicken.
• Garnish with corriander leaves and onion rings.
• Serve hot with rotis or parathas.

KADAI CHICKEN RECIPE

Steps:

• How to make Kadai Chicken Recipe:.
• Heat a heavy-bottomed pan/wok with oil to begin making the Kadai Chicken Recipe. If it gets hot, add the cumin seeds and let it splutter.
• Remove dried red chilies and saute until they crisp. Add ginger, garlic, and make smooth.
• Attach the onions sliced and diced, then saute until they melt then caramelize.
• Add bell peppers and cook until a little soft. When done, add a cup of tomato puree and keep cooking until well-cooked tomatoes. This will take about four to five minutes.
• Add red chili powder, garam masala powder, turmeric powder, salt, and boil for another 3 minutes after 4 to 5 minutes.
• Attach pieces of chicken and saute well, until the masala is uniformly spread over the meat.
• The chicken can cook for about 15 to 20 minutes. Apply a spoonful of cream at the end and blend properly. Garnish it with coriander leaves to serve sweet.
• For a weekday dinner, eat the Kadai Chicken Recipe along with Tawa Paratha, Boondi Raita, and a Kachumber Salad.