20 January, 2016
Kadai Chicken Recipe
Kadai chicken is delicious and mouth watery non-vegetarian delight of north India. Especially in restaurant this dish is very popular. Follow the step by step method and make this dish I am sure you will love it. So lets see how to make this yummy Kadai Chicken and share your feed back.
Cuisine – north Indian
Recipe type – main
Serve – 4-5
Measurements cup used, 1 cup = 220 ml
Chicken – 1 kg
Onion- 1 medium (chopped)
Tomato – 2 medium (chopped)
Curd – 2 – 3 tbsp
Bay leaf – 1
Turmeric – ½ tsp
Garam masala – 1 tsp
Kasuri methi – 1 tsp
Salt – as needed
Water – ¾ or 1 cup (approximately)
Oil – 7-8 tbsp (adjust as needed)
For making kadai masala
Red chilly whole – 3-4
Coriander seeds – 2 – 3 tbsp
Black cardamon – 3
Green cardamon – 3
Cinnamon stick – 1 inch
Black pepper corn/ kalimirch – 5-6
Clove/loung – 3-4
For making masala paste
Onion – 3- 4 or 250 g
Garlic clove – 15- 18
Ginger – 1 inch
Green chilly – 2
Cumin/jeera – 1 tsp
Heat a dry kadai take all ingredients under ‘for making kadai masala’ and roast them for a minute in low – medium flame, let them cool down and make coarse powder. Keep aside.
In a big blender take all the ingredients under ‘for making masala paste’ and make fine paste. Keep aside.
Heat oil in a kadai add bay leaf and chopped onion, saute till onion get light brown.
Add grinded paste, garam masala and turmeric, saute and stir till oil separates from masala.
Add chicken pieces and fry them with masala for 5 mins on medium flame.
Add tomato paste and salt, stir.
Add dry kadai masala powder, stir and cover the chicken with the lid. Cook chicken in low heat for 10 to 15 mins, if needed stir in between.
After 15 mins chicken will release its juice.
Add curd and kasuri methi, stir and again cook chicken for 5 mins in low flame. For fast cooking cover with the lid.
After 5 mins add ¾ or 1 cup of water let cook chicken in that for some time.
Last check the chicken, if its get cooked switch off the flame other wise cook for some more time (for more gravy add some more water).
Kadai chichen is ready serve hot with chapati, tandoori roti, naan or rice.
Chop 1 onion and roughly chop 3-4 onions
Dry roast the ingredients under ‘for making kadai masala’
Until light brown
Grind into coarse powder
In a blender take the ingredients under’ for making paste’
Make fine paste
Heat oil add bay leaf and chopped onion, fry till light brown
Add grinded paste
Add turmeric and garam masala powder
Stir and saute till oil separates
Fry them for 5 mins on medium heat
Add tomato paste and salt, stir
Add kadai masala powder
Cover with lid and cook for 10 – 15 mins in simmer
Add curd and kasuri methi, cook for some time
Add water and cook till chicken get tender
Kadai chicken is ready