Kadai chicken is also known as Chicken Karahi is a famous North Indian recipe. This recipe is found in almost all top notch restaurants. The specialty of this recipe is, spices are coarsely blended and added to the curry which gives a unique taste and takes this recipe to next level.
This succulent and juicy Restaurant Style chicken gravy can be prepared at home very easily. This is one of the easiest chicken I have ever made with fewer ingredients. No need to marinate chicken for this curry as we do for other chicken curries. This Kadai Chicken is prepared in a Kadai as its name specifies. As we are using freshly ground spices, this recipe tastes awesome. Even my daughter loved it a lot. You can have this along with Roti, Naan, chapati or even with steamed rice. Now let us see how to prepare this recipe.
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- 500 gms Chicken
- 2 Onion medium size
- 4 Tomatoes medium size
- 1 inch Ginger finely chopped lengthwise
- 4-5 Garlic pods finely chopped
- 1 tsp Chili powder
- 1 tsp Garam Masala Powder
- 2 tbsp Coriander leaves finely chopped
- 1/4 cup oil
- salt to taste
- 3 tbsp Coriander seeds
- 2 Dry Red Chili
- 1 tsp Cumin seeds/Jeera
- 1/2 tsp Fenugreek seed/vendayam
- Finely chop one onion, blanch and make a paste of other onion. Also, blanch tomatoes, peel the skin and make a puree. In a mixer coarsely grind the ingredients given under "To be ground masala". Heat a Kadai, add oil. Once oil gets heated, add chopped onion, pureed onion and saute till it becomes translucent.
- Add chopped garlic and saute for 2 minutes. Then add chicken pieces and fry till the pieces turn white as shown in the pic.
- Now add pureed tomatoes, chili powder, half of ginger chopped, half of ground masala powder, salt to taste, mix it, close the lid and cook for 10 minutes. Mix in between 2 times. Now add remaining ground masala powder, ginger, close the lid and cook for another 15 minutes.
- Once cooked well you can see oil separates from the gravy. Now add garam masala powder and cook for 2 minutes. Garnish wish coriander leaves. Kadai Chicken is ready.
- You can even add chopped capsicum to this dish.
- Tangyness in tomatoes were enough for me. You can even add a tbsp of vinegar or a tbsp of lemon juice if required.
- Use chicken with bones for this recipe.
- Coarsely ground the masalas, don't make to smooth powder.
- When chicken is cooked it leaves the water, so I did not add any extra water.
You might also like Chicken Gravy, Chicken Kurma, Butter Chicken.
Restaurant style flavourful Kadai Chicken is ready to relish.
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