Non Veg Recipes

Recipes of Kadhai Chicken

Kadhai chicken is Pakistani and North Indian dish particularly known for its spicy taste and use of capsicum. Capsicum gives a unique flavor and taste to this dish. Kadhai chicken literally means to cook in Kadhai and hence, only one utensil is enough to cook this dish.

kadhai chicken

INGREDIENTS:

  • One kg chicken pieces
  • Two large onions, sliced
  • Capsicum – 2 cups chopped
  • Ginger 2 inch pieces, Garlic 15 cloves
  • Four nicely chopped tomatoes
  • Two whole dry red chilly
  • Cumin seeds
  • Two tsp coriander powder, half tsp turmeric powder
  • Six Black pepper corn
  • One tsp lemon juice
  • Salt as per taste
  • Two bay leaves
  • Cloves – 3/4
  • Cardamom pods – 5
  • One tsp garam masala powder
  • Two tsp chili powder
  • Coriander leaves for garnishing

PREPARATION METHOD:

  1. Roast coriander seeds, cumin seeds and black peppercorns on low heat until they are light brown in color.
  2. Transfer the roasted masala in another dish and allow it to cool down faster. Once cool, grind it into coarse powder. Grind red chilies, garlic, and ginger to a fine paste.
  3. Cut chicken into small pieces, marinate with half of the powder we prepared and add ginger- garlic paste, turmeric powder, lemon juice and half-teaspoon salt. Mix properly and keep this masala aside until needed.
  4. Heat oil in a kadhai or wok. Add bay leaves, cloves, cardamom, and saute for a minute.
  5. Now, add sliced onion continue to saute for 2 -3 minutes until onion turn light brown.
  6. Now add the remaining masala and mix it well. Then, add tomatoes to it and cook in a medium flame until the tomato soften up.
  7. Add chicken pieces, garam masala, chopped capsicum chili powder and coriander powder to it. Mix and stir for two minutes.
  8. Cover and allow the chicken to cook for 3 -4 minutes.
  9. Now add salt and one-cup water to it. Stir to mix well and simmer for few minutes until chicken becomes tender.
  10. Remove from flame and transfer into another serving dish.
  11. Garnish with coriander leaves and serve it hot.

This curry goes well with Naan, Parathas, Roti or Chapatis or rice.

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