KADAI CHICKEN RECIPE | CHICKEN KARAHI
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
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
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
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
TANJORE CHICKEN KADAI
Make and share this Tanjore Chicken Kadai recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Boil the chicken with chilli powder, turmeric powder, ginger and garlic paste.
- Pour oil in a kadai (wok).
- Add in cloves, cinnamon sticks, cardamom, chopped onion, tomatoes and corriander powder.
- Saute nicely till the entire kitchen smells of the aroma of the spices.
- Add boiled chicken and stir well till oil comes out from the mixture.
- Add salt, pepper powder and grated coconut paste.
- Allow to boil for 5 minutes.
- Garnish with fried cumin seeds and corriander leaves.
- Serve hot.
Nutrition Facts : Calories 804, Fat 54.8, SaturatedFat 23.5, Cholesterol 187.5, Sodium 337.4, Carbohydrate 30, Fiber 12.8, Sugar 7.2, Protein 53.5
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
CHICKEN KADAI
Make and share this Chicken Kadai recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Dry the chiken with paper towels. Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
- Add everything into the mix including the chicken. Keep aside the cilantro for garnish.
- Fry for a few minutes until the chicken is coated with spices.
- Cover tightly & cook over very low heat for about 40/45 minutes
- Garnish with cilantro for added taste.
Nutrition Facts : Calories 206.2, Fat 11.6, SaturatedFat 2, Cholesterol 46, Sodium 842.6, Carbohydrate 10.8, Fiber 2.5, Sugar 5, Protein 15.8
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