HOW TO MAKE CHICKEN KADHAI

CHICKEN KADHAI

CHICKEN KADHAI is a North Indian dish. It is a spicy and delicious dish. This chicken dish is prepared and served in a kadhai,so it is named as "Chicken Kadhai". It is made by onion, tomato, ginger, garlic and kadhai masala.

The key ingredients which makes this dish more flavourful is the fresh ground masala. Mainly the flavour of fennel seeds enhances the flavour of the dish.

For a smoke flavour place a hot charcoal in a small bowl. Keep it in the kadhai. Pour 1 tsp ghee over it. Immediately cover the kadhai with a lid for 2 to 3 mins.

It is one of the popular recipe that almost all the North Indian restaurants serve it. This spicy curry goes well with Naan or Roti. I make this recipe in my version.

To make this recipe, chicken pieces are marinated in a spicy ginger garlic paste and then cooked with capsicum and onion in a tomato gravy.

You can use either boneless or the bony chicken to make this dish. I do not use boneless chicken because the flavour which comes in bony chicken dose not come in any boneless chicken.

It is traditionally make in a cast iron wok. But I make it in a non stick kadhai.

INGREDIENTS FOR KADHAI MASALA-

• Coriander Seeds - 1 tbsp
• Cumin Seeds - 2 tsp
• Black Pepper - 2 tsp
• Fennel Seeds - 2 tsp
• Red Chilis - 4

INGREDIENTS FOR CHICKEN MASALA-

• Chicken - 700 gms
• Capsicum - 2 (diced)
• Onion - 2 (diced and layers separated)
• Tomato - 3 (pureed)
• Oil - 3 tbsp
• Red Chili Powder - 2 tsp (as required)
• Turmeric Powder - 1 tsp
• Salt as per taste
• Ginger Garlic Paste - 2 tbsp
• Onion - 1 big (finely chopped)
• Cashewnut Paste - 2 tbsp
• Kasuri Methi - 1 tsp
• Coriander Leaves - 2 tbsp
• Garam Masala Powder - 3 tsp
• Kashmiri Red Chili Powder - 1 tsp
• Bay Leaf - 1
• Coriander Seeds - 1 tsp
• Cinnamon - 1 inch
• Green Cardamom - 3
• Black Cardamom - 1
• Black Pepper - 1/2 tsp

PROCEDURE-

First wash the chicken very well. Marinate with salt, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala powder and 2 tsp ginger garlic paste. Keep aside for at least 1/2 an hour.

Heat a pan and dry roast the whole spices :- coriander seeds, cumin seeds, black pepper, red chilis and fennel seeds for 1 minute.Cool and grind it coarsely.

Heat oil in a kadhai. Add 1 tsp coriander seeds, bay leaf, cinnamon, green cardamom, black cardamom and pepper. Fry for 1/2 minute. Add chopped onion and fry till it looks golden brown. Add ginger garlic paste and fry for a minute. Add tomato puree, turmeric powder, salt and fry till oil comes out from the masala. Add red chili powder, kashmiri red chili powder and the marinated chicken. Fry for 5 minutes. Add 1/2 cup water and cook for 10 to 12 minutes. Add kadhai masala, capsicum, diced onion, kasuri methi, garam masala powder and cashewnut paste. Cook for 2-3 minutes. Garnish with coriander leaves. 

Serve Chicken Kadhai with Naan Or Roti.

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