Kadai Chicken Recipe
Ingredients for Restaurant Style Kadai Chicken :-
1kg chicken
1 tsp cumin
2 large sized onions
2 tbsp ginger garlic paste
½ tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
3 medium sized Tomato puree
1½ tsp salt
½ cup curd
½ tsp garam masala
4 tbsp fresh cream
some chopped coriander julienne cut ginger oil for cooking
1 onion and 1 capsicum
Ingredients For Kadai Masala :-
2 tsp coriander seeds
1 tbsp fennel
1 tsp cumin
1 tsp peppercorns
5-6 dry red chillies
1 tbsp dry Fenugreek leaves
1 black cardamom
2 green cardamom
Lets Start Recipe
Today we’ve brought you a recipe that you often look for first whenever you visit a restaurant or a dhaba. Do you know what’s the most special thing about it? The secret spice mix! Yes, we’ve made that at home too. Everything will be easily available in your kitchen, and this delicious and flavorful recipe will turn out great. You’re definitely going to love it. Enjoy it with your family. If you like the recipe, don’t forget to comment on the article and share it with your friends.
To begin, we’ve taken 1 kg of chicken, which has been thoroughly washed and drained using a strainer. We’re using chicken with bones, but you can use boneless as well. After placing a pan on the stove, add 2 teaspoons of coriander seeds, 1 tablespoon of fennel seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, 5 to 6 dried red chilies, 1 tablespoon of dried fenugreek leaves (kasuri methi), 1 black cardamom, and 2 green cardamoms.
Roast all these spices on a low flame until you get a mild aroma. Do not roast them on high flame as they might burn, turn bitter, and ruin the flavor. Keep stirring and roast well. Once done, let the spices cool and grind them into a coarse powder—do not make it too fine. Set it aside in a bowl.
To prepare the kadai chicken, place a pan or wok on the stove and add 2 tablespoons of oil. Then add 1 teaspoon of cumin seeds. Let them sizzle slightly—don’t over-brown. Now add 2 large onions, finely chopped. Fry the onions for about 2 minutes until they turn soft.
Once the onions are soft, add 2 tablespoons of ginger-garlic paste. Sauté for a while until the raw smell goes away. After that, add the cleaned chicken to the pan and fry it on high flame for 3 to 4 minutes with the onion and ginger-garlic mixture.
Once the chicken changes color, reduce the flame to low and add the following spices: ½ teaspoon turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon red chili powder. Mix everything well. After roasting the spices for a bit, add 3 medium-sized tomatoes (blended into a puree).
Immediately after adding the tomatoes, add 1½ teaspoons of salt. Adjust salt and chili according to your taste. Salt helps cook the tomatoes faster, and the puree gets cooked better. Mix everything well.
In kadai chicken, the roasting (bhunai) process is crucial—the more you roast it well, the tastier it becomes. Cook this mixture for about 4 to 5 minutes with the tomatoes. Once you see oil starting to separate, add the roasted spice mix we prepared earlier. Mix well. The aroma and color of the chicken will start changing beautifully.
Now add ½ cup of plain yogurt (not sour). When adding the yogurt, make sure the flame is on low. Mix and roast it well again. You can make and store this homemade kadai masala in your kitchen. Keep it in the fridge—it lasts for 6 to 8 months. You can use it for various kadai recipes like kadai chicken or kadai paneer.
By the way, have you checked out our kadai paneer recipe? If you’re vegetarian or don’t eat non-veg, do try that. Coming back to this recipe—after roasting the yogurt well, add 1 cup of water. Since we’ve already fried the chicken quite a bit, it’s half cooked. Now cover it and cook for about 15 minutes on medium flame. You can check it occasionally.
Meanwhile, in another pan, add 1 tablespoon of oil (not too much). Once hot, add 1 chopped capsicum and 1 medium-sized onion (both cut into similar-sized pieces). Add both to the pan and fry on high flame for 2 to 3 minutes. Do not make them soft—we want them slightly crunchy. Once done, take them off the flame and set them aside.
15 minutes have passed and most of the water in the chicken has evaporated. Now add ½ teaspoon of garam masala and mix well. Also, add 4 tablespoons of fresh cream and mix everything thoroughly. Then, add the sautéed capsicum and onions. Give everything a light stir.
Finally, garnish with chopped fresh coriander leaves and a bit of julienned ginger. Mix once more. Cook for 2 to 3 more minutes on medium flame and then turn off the gas. And now, let us show you the result—our delicious kadai chicken is ready!
So, did you see how amazing it turned out? Believe me, when you make this at home, your neighbors will feel jealous from the aroma alone! Yes, this is the kind of delightful recipe we love to share with you. Do try it and don’t forget to give your feedback. With that, we take your leave—take care of yourself and always remember us in your prayers. Stay connected with us just like this!