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.
Lets get started !!
Preparation Time : 10 minutes
Cooking Time : 1 hour
- 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
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.
- Heat remaining oil in a kadai / wok. When the oil heats up add bay leaves.
- Next add onions. Stir fry until they become golden.
- Add ginger garlic paste. Mix and stir until the onions start turning slightly brown.
- Add the marinated chicken now. Mix everything well.
- Place the tomatoes inside the chicken pieces. Cover the kadai with a lid and stir occasionally.
- When the chicken starts releasing water add dry red chilli and coriander seeds paste and salt. Mix everything well and cover with lid.
- 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.
- Smash and mix the tomatoes into the gravy when they get soft and mushy.
- When the chicken is almost boiled, add capsicum pieces. Cover the lid and wait until everything gets completely boiled.
- Remove the lid and let the gravy become thick. It should stick with the chicken pieces.
- When everything is done, turn the flame off. Add desi ghee and shahi garam masala. Mix well and give the dish some standing time.
- 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 !!