Kadai Chicken (Spicy Chicken cooked in an Indian wok)

Hello dear readers !! Hope you are having a lovely weekend.

Today I will be sharing with you a very tasty chicken recipe which you can try as a special Sunday menu tomorrow. Kadai Chicken is generally cooked in an Indian wok called kadai, but if you do not have a kadai you can also cook it in a normal wok. The gravy is quite thick, sticks to the chicken pieces and medium spicy.

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Lets get started !!

Preparation Time : 10 minutes

Cooking Time : 1 hour

Ingredients :

  • Chicken – 700g, with bone, medium sized pieces
  • Onions – 2 medium sized, cut into long slices
  • Ginger and Garlic paste – 4 tablespoons
  • Tomatoes – 2 whole, medium sized
  • Capsicum – 1, cut into long slices
  • Green Chillies – 6, roughly chopped
  • Fresh Coriander Leaves – 4 tablespoons, roughly chopped
  • Lemon juice – 4 tablespoons
  • Turmeric Powder – 2 tablespoons
  • Dry Red Chilli and coriander seeds paste – 4 tablespoons
  • Cumin powder – 2 tablespoons
  • Shahi Garam Masala Powder – 1 tablespoon
  • Bay Leaves – 2
  • Mustard Oil – 1/2 cup
  • Desi ghee – 2 tablespoons
  • Salt – as per taste

 

Recipe :

In a plate / bowl take the chicken, add turmeric powder, cumin powder, lemon juice and 1 tablespoon mustard oil.  Marinate the chicken for about 1 hour.

  1. Heat remaining oil in a kadai / wok. When the oil heats up add bay leaves.
  2. Next add onions. Stir fry until they become golden.
  3. Add ginger garlic paste. Mix and stir until the onions start turning slightly brown.
  4. Add the marinated chicken now. Mix everything well.
  5. Place the tomatoes inside the chicken pieces. Cover the kadai with a lid and stir occasionally.
  6. When the chicken starts releasing water add dry red chilli and coriander seeds paste and salt. Mix everything well and cover with lid.
  7. Let the chicken boil in its own water. Stir occasionally. In case you see that the gravy is sticking to the wok bottom, you may drizzle some warm water.
  8. Smash and mix the tomatoes into the gravy when they get soft and mushy.
  9. When the chicken is almost boiled, add capsicum pieces. Cover the lid and wait until everything gets completely boiled.
  10. Remove the lid and let the gravy become thick. It should stick with the chicken pieces.
  11. When everything is done, turn the flame off. Add desi ghee and shahi garam masala. Mix well and give the dish some standing time.
  12. Garnish the dish with chopped coriander leaves and green chillies and serve hot.

(Try to serve Kadai chicken in a serving kadai for an added bonus in presentation. I dont have one 😦 so I served in a bowl)

Kadai Chicken goes best with fried rice, nun parathas and tandoori rotis. Enjoy !!

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