Kadai Chicken

Kadai Chicken is a famous spicy,juicy,delicious North Indian chicken curry recipe made with Chicken,diced capsicums,onions and roasted ground spices known as "kadai masala" cooked in a cast iron wok or kadai or pan.

Kadai Chicken also very famous in Pakistani Cuisine but in the Pakistani style kadai chicken recipe they are not using diced capsicum and onion.

Last weekend i cooked this Indian style Kadai Chicken recipe.Instead of this Chicken any vegetarian can make this recipe with Paneer or Mushroom.

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Here is the Kadai Chicken Indian style Recipe below:

Ingredients :

•Chicken with bones - 1 whole  ( I took 1 medium size Whole Chicken)

•Capsicum - 1 cut into cube size

•Onion - 1 large finely chopped

•Onion - 1 small cut into cube size

•Kashmiri red chili powder - 1 tsp

•Kasuri methi - 1 tsp

•Ginger paste - 1 tsp (for the Chicken marination)

•Grated ginger - 1/2 tsp

•Garlic paste - 1 tsp (for the Chicken marination)

•Garlic pods minced - 4 to 5

•Turmeric powder - 1 tsp

•Salt to taste

•Oil - 4 tbsp or as needed

•Cumin seeds - 1/2 tsp

•Green chillies - 4 to 5

•Tomato paste - 1 big size

•Black pepper crushed - 1/2 tsp

•Beaten yogurt - 1.5 tbsp

•Lemon juice - 1 tsp

For kadai masala :

•Black pepper corn - 1/2 tsp

•Fennel seeds - 1/2 tsp

•Dry red chillies - 3

•Coriander seeds - 1.5 tsp

•Cumin seeds - 1 tsp

•Bay leaf - 1 no

•Cardamom - 4 no

•Cinnamon stick - 1 inch

For Garnishing:

•Chopped coriander leaves

•Ginger julienne

Method :

•Take a bowl add yogurt,lemon juice,ginger garlic paste,salt ,turmeric powder,red chili powder,black pepper into it & mix them well.Then add the chicken pieces & give a nice mix all together and keep aside for 30 minutes.

•Now take a pan & dry roast all the ingredients mentioned above under kadai masala (fennel seeds,red chili,coriander seeds,cumin seeds,black pepper,bay leaf,cardamom,cinnamon stick) on low heat until it change its color & give a nice aromatic flavor.

•Turn off the flame & transfer the roasted spices on the plate and let it cool down to room temperature.Now grind the spices into a coarse powder.

•Add some oil in a pan/wok/Kadai,when the oil turns hot add those cubed capsicums & onions and sauté them for 5 -7 minutes then remove them from the pan and keep aside.

•Heat 3 tbsp oil in that same pan & add cumin seeds into it,when it starts spluttering add the chopped onions & fry them until turn into golden brown in color.

•Now add the tomato paste & give a nice mix & fry it for 3-4 minutes.Add the marinated chicken into the pan,mix well & fry it for 5-6 minutes.

•Then add grated ginger and minced garlic pods & mix well and fry for another 5-6 minutes .

•Add kadai masala,salt to taste,little turmeric powder (I already used turmeric powder during chicken marination) & red chili powder.Mix well and fry it for 4 minutes.

•Now add water(I prefer lukewarm) & add salt if needed and mix well ,now cover the pan with lid and cook till chicken turn into soft & tender.

•Add sauteed onions and capsicums mix well & cook for 4-5 minutes or until the gravy becomes thicker.

•Now sprinkle crushed kasuri methi,green chillies mix well and cook for 2-3 minutes in low heat.

•Turn off the flame.Sprinkle some chopped coriander leaves and ginger julienne over the gravy and keep aside for few minutes.

•Enjoy it hot with Rice, Roti or Naan.

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