Chicken Kadhai Recipe
Learn how to make scrumptious chicken kadhai the traditional Indian way and enjoy it with your family and friends
Equipment
- 1 Mixing Bowl
- 1 Mixer Grinder
- 1 Kadhai
Ingredients
- 500 grams Chicken
- 2 No Onions finely chopped
- 3 No Tomatoes Grated/Paste
- 2 tbsp Curd
- Coriander Leaves
- 1 tbsp Ginger Garlic Paste
- 3 No Green Chillies Slit in two
- Ginger Julliennes
- Onions Bulbs
- Capsicum cut in cubes
- Whole Spices Cinnamon sticks, green cardomom, cloves, bay leaf, Oil for Cooking
Instructions
- Chicken Kadhai Ingredients
- Marinate the chicken with salt, ginger garlic paste, chilly red powder and lemon juice.
- Mix everything very well.
- Marinate and rest for 30 mins
- Dry roast the whole spices on low flame until Aromatic
- Transfer it to a dry jar and grind it to a coarse powder.
- Heat a kadhai, add 1 tsp Oil and fry the Onion and capsicum bulbs until golden brown.
- In the same kadhai, add some more oil and then whole spices.
- Add finely chopped onions and sauté them until golden brown.
- Add ½ tbsp ginger paste and saute until aromatic.
- Now add the grated tomatoes or tomato paste.
- Add salt as per taste.
- Add chilly red powder, garam masala, coriander powder and turmeric
- Mix everything well
- Add marinated chicken pieces and saute on high flame for 5 mins.
- Add some chopped coriander leaves.
- Add half a cup of water and let it boil.
- Cover and cook on low flame for 15-20 mins.
- After 20 mins, check the chicken.
- Now add the dry-roasted kadhai masala
- Mix everything well
- Now add ginger juliennes, green chillies, fried onion and capsicum bulbs.
- Also, add some Kasuri Methi and give it a nice mix on medium flame.
- Mix everything well
- Add 2 tbsp curd and chopped coriander leaves.
- Mix it very well.
- Sprinkle some chaat masala over the chicken and give it good mix
- Mix everything well
- Add ghee to Gravy
- The Dhaba-style Chicken Kadhai is ready to be served!!!
Video
Notes
- Kadai chicken is a dhaba style recipe so the roasted ingredients are to be coarsely grinded and not fine powder usually the dhaba cooks never use a mixer grinder or ready made masalas they prefer dry roasting all the spices and beating them on mortar and pestle (khalbatta)
- Fry the onion bulbs and capsicum cubes before adding them to the chicken
- Gravy consistency can be as per your choice
- Curd used should not be very sour as it might spoil the gravy taste