Kadai Chicken is one of the most popular Non-Vegetarian menu in most Indian Restaurants. This is a curry in which chicken is cooked in a spicy tomato gravy and capsicum. The capsicum gives a unique flavor to this chicken curry. This popular recipe is simple and easy to make at home , yet it gives you the same kind of experience when you eat in a restaurant. So, this is an humble attempt to recreate this restaurant style Kadai Chicken at home.
Kadai chicken is a semi-gravy types curry which makes it perfect to have it with kulcha , roti, Paratha, Naan, jeera Rice and steamed rice. This dish gets its name from the vessel in which it is made which is called kadai and that’s the reason for the dish being called Kadai Chicken.
(Visited 267 times, 1 visits today)
Wash the chicken pieces, drain and marinate with turmeric powder and chilly powder and juice of ½ a lemon and keep aside for 30 minutes.
Meanwhile, dry roast the red chilly, coriander seeds, fennel seeds, cumin seeds, pepper corns for a minutes and lastly add dry methi leaves and remove from heat. Allow to cool for a while then grind it to a fine powder and keep aside.
Heat oil in the pan and stir fry the diced capsicum for a minute and keep aside. Now add finely chopped onions and saute till the onion turns brown in color. Then add ginger garlic paste and a little salt and saute until raw smell of the ginger garlic leaves.
Add tomato puree and cook till oil leaves the sides of the pan and moisture dries. Add half of the Kadai masala and stir for a minute.
Then add the marinated chicken pieces, turmeric powder and cook for 15-20 minutes with lid closed or until chicken is cooked. Add the stir fried capsicum and mix well. Let it simmer for another 1 minute and switch off the stove.
Sprinkle 1 tsp of kadai masala on top and garnish with Chopped coriander leaves and Ginger Julienne.
Serve hot with Roti, Naan, Kulcha or Rice of your choice.
- TEA TIME EGGLESS ORANGE CAKE
- CHILLY GOBHI