Kadhai chicken is one of most favorite recipe for chicken lovers. This recipe uses home made chicken masala instead of store bought which brings a fresh flavor to the dish. You can make it as spicy as you want by adding more chilies.
Ingredients
For marination
- 500 gram Chicken cut in medium pieces
- 1/3 cup Hung curd( thick curd) Or greek yougurt
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tbsp Oil
- 1 tsp Salt to taste
For tomato & onion puree
- 1 tbsp Ginger and Garlic paste each
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 2 tbsp Tomato puree
For Chicken garam masala
- 1 inches Cinnamon Stick
- 1/4 tsp Nutmeg
- 1 Floret Mace
- 2 Black cardamom
- 5 Cloves
- 3 Whole red chili optional
For Curry
- 4 tbsp Oil for cooking
- 1 tsp Cumin Seeds
- 2 Bay leaves
- 2 tsp Coriander and Cumin powder
- 1 tsp Kasoori Methi
- 1 tbsp roasted coriander seeds crushed
- 1/2 tsp Turmeric powder
- 1 Red onion fine chopped
- 1/2 Red bell pepper cut into square
- 1/2 Green bell Pepper cut into square
- Salt to taste
Instructions
Marinating Chicken
- Ingredient for marinating the Chicken. Wash the chicken thoroughly.
- In a mixing bowl, add Chicken, and all the ingredient listed in the marination list and mix it well. Leave it for about 30 minutes.
Making Chicken Garam Masala
- Roast all the spices as mentioned for the Chicken Garam Masala for about 3 minutes at low to medium heat.
- Grind all the roasted spices to a fine powder mix. This would be used while making the curry.
Making Curry
- Ingredients for the curry.
- Grind Onion, and Ginger Garlic to a fine paste. Grind tomato and tomato puree separately and keep in a different bowls. These puree would be used while making curry.
- Heat 4 tbsp of oil in a medium heat, add cumin seeds when oil becomes hot, add bay leaves and stir.
- Add fine chopped onion, and roasted crushed coriander seeds and saute it for about 4 minutes at medium heat.
- Add Onion puree and saute it for until slightly golden color.
- Add tomato puree and saute it for about 3 minute.
- Add turmeric powder, coriander and cumin powder, saute it for another minute.
- Add marinated chicken to masala, saute it for 5-6 minutes. Add 2 cup water and cook at low to medium heat for about 20-25 minutes with covered lid.
- Add all cut bell peppers, kasoori methi and chicken garam masala and mix it well and cook for about 5 minutes with covered lid.
- Switch off the heat and Kadai chicken is ready. Leave it with covered lid for about 5 minutes before serving.
- Serve hot Kadhai Chicken with paratha, phulka or rice.
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