Recipes
Chicken Kadai Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 500 gm chicken (boneless) (cut into pieces)
- 2 Capsicum Cubed
- 2 onions Cubed and Layered
- 2 tomatoes Cubed into big pieces
For the gravy
- 2 onions finely chopped
- 3 Tomatoes pureed
- 2 tsp ginger garlic paste
- 1 Dry Red Chilly
- 1 tsp Cumin seeds
- 1 tsp garam masala
- 2 tsp Red Kashmiri Powder
- 1 tsp Chicken masala
- 1/4 tsp garam masala
- 10 cashewnuts
- 1/4 cup fresh cream
- salt to taste
- 2-3 tsp Oil
For Garnish
- 1 tsp coriander leaves finely chopped
Ingredients
For the gravy
For Garnish
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Instructions
- Heat 1 tblsp oil in a kadai and turn the flame to high and then fry the capsicums till little crisp. Take them out and then fry onions , take them out and then fry tomatoes. Keep all these fried vegetables aside. Lower the flame.
- To the same kadai add the remaining oil and put cumin seeds. When they begin to sputter add the dry red chilly.
- Now add the chopped onions. Fry them little golden brown. Make sure the onions do not get burnt or the gravy will smell the same.
- Add ginger garlic paste and fry till the raw smell disappears. The whole mixture should have a golden color.
- Add the tomato puree. Cook till the raw smell goes and the masala thickens.
- Add the chicken pieces and stir fry for 3 – 4 minutes. Now lower the flame and let it cook in its own moisture.
- Once done sprinkle the garam masala, chicken masala and red chilly powder.
- Now is the time to add the fried pieces of capsicum, onion and tomatoes.
- Add the cashew nut paste, cream and mix well. Cook till everything assimilates and then dish it out in a serving dish and garnish with green finely chopped coriander and some julienne ginger.
- Serve the kadai chicken hot with naan, kulcha or tandoori roti.