Kadaichicken Recipes

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KADAI CHICKEN RECIPE | CHICKEN KARAHI



Kadai Chicken Recipe | Chicken Karahi image

Kadai chicken recipe is an easy and quick North Indian style chicken curry made with fresh ground spice powder known as kadai masala. This kadai chicken tastes delicious and very flavorful. Serve it with some hot rotis or plain basmati rice.

Provided by Swasthi

Categories     Main

Time 40m

Number Of Ingredients 19

400 grams chicken ((bone or boneless))
¾ cup capsicums ((or bell peppers cubed) (optional))
½ cup onions ((cubed & layers separated) (optional))
¾ cup tomatoes ((chopped & pureed) (about 2 large))
1 ½ tablespoons oil ((divided, adjust as needed))
1 red chili (broken )
½ teaspoon cumin (or jeera (optional))
½ cup onions (chopped finely)
2 teaspoons ginger garlic paste
½ teaspoon Salt (or as needed)
¼ to ½ teaspoon red chilli powder (Kashmiri (optional))
1/8 to ¼ teaspoon turmeric
10 cashew nuts ((or 3 tablespoon cream))
1 teaspoon kasuri methi ((dried fenugreek leaves))
2 tablespoons coriander leaves (or cilantro finely chopped)
1 ½ tablespoons coriander seeds ((or daniya))
4 red chilies
1 to 1½ teaspoons garam masala ( powder)
¾ teaspoon fennel seeds ((optional))

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.

Nutrition Facts : ServingSize 1 g, Calories 362 kcal, Carbohydrate 21 g, Protein 20 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 149 mg, Fiber 5 g, Sugar 10 g

KADAI CHICKEN



Kadai Chicken image

This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chile peppers according to your taste.

Provided by priya

Categories     World Cuisine Recipes     Asian     Indian

Time 33m

Yield 4

Number Of Ingredients 4

5 teaspoons vegetable oil
7 dried red chile peppers, finely chopped
5 tomatoes, finely chopped
4 boneless chicken breasts, cut into bite-size pieces

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.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 33.4 g, Cholesterol 58.5 mg, Fat 12.3 g, Fiber 2.2 g, Protein 29.3 g, SaturatedFat 1.6 g, Sodium 220.3 mg, Sugar 4.9 g

INDIAN KADAI CHICKEN



Indian Kadai Chicken image

Make and share this Indian Kadai Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 13

1 kg chicken, washed,cleaned and cut into big pieces
4 tablespoons oil
1/2 cup onion, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili powder
salt

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.

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