Kadai Chicken is one
of the most popular Non-Vegetarian menu in most Indian Restaurants. This is a
curry in which chicken is cooked in a spicy tomato gravy and capsicum. The
capsicum gives a unique flavor to this chicken curry. This popular recipe is simple
and easy to make at home , yet it gives you the same kind of experience when
you eat in a restaurant. So, this is an humble attempt to recreate this restaurant
style Kadai Chicken at home.
Kadai chicken is a semi-gravy types curry which
makes it perfect to have it with kulcha , roti, Paratha, Naan, jeera Rice and steamed rice. This dish gets its name from the vessel in which it is made which is called kadai
and that's the reason for the dish being called Kadai Chicken.
Ingredients
500 gms Chicken
I medium size Capsicum diced
1 large Onion finely chopped
3 medium sized tomato Pureed
2 tsp ginger garlic paste
1 tsp Chilli Powder
½ tsp Turmeric Powder
Salt to taste
½ lemon
Finely chopped coriander leaves
Ginger julienned to garnish
2 tbsp oil
For the Kadai Masala
2 nos of Dry Red chilli
2 nos of Dry Red chilli
1 tbsp Coriander seeds
½ tsp Pepper corns
1/4 tsp fennel seeds
1/4 tsp Cumin seeds
½ tsp Kasoori Methi
Method
Wash
the chicken pieces, drain and marinate with turmeric powder and chilly powder and
juice of ½ a lemon and keep aside for 30 minutes.
Meanwhile,
dry roast the red chilly, coriander
seeds, fennel seeds, cumin seeds, pepper corns for a minutes and lastly add dry
methi leaves and remove from heat. Allow
to cool for a while then grind it to a fine powder and keep aside.
Heat
oil in the pan and stir fry the diced
capsicum for a minute and keep aside. Now add finely chopped onions and saute till
the onion turns brown in color. Then add ginger garlic paste and a little salt
and saute until raw smell of the ginger garlic leaves.
Add
tomato puree and cook till oil leaves the sides of the pan and moisture dries. Add
half of the Kadai masala and stir for a minute.
Then
add the marinated chicken pieces, turmeric powder and cook for 15-20 minutes with lid closed
or until chicken is cooked. Add the stir fried capsicum and mix well. Let
it simmer for another 1 minute and switch off the stove.
Sprinkle
1 tsp of kadai masala on top and garnish with Chopped coriander leaves and
Ginger Julienne.
Serve hot with Roti, Naan, Kulcha or Rice of your choice.
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