Chickenkadai Recipes

INDIAN KADAI CHICKEN

Steps:

• Grind corriander seeds and whole red chillies into a coarse powder.
• Heat oil in a kadai.
• Add bay leaves.
• After about 30 seconds, add onions and saute till they turn light golden brown.
• Add ginger-garlic paste.
• Saute for 2 minutes on medium flame.
• Add the above coarse powder.
• Stir well.
• Add tomatoes and cook till they are fully cooked.
• Add chicken pieces, salt to taste and red chilli powder.
• Mix well.
• Cover the kadai.
• Cook till the chicken becomes tender.
• Sprinkle garam masala powder over the chicken.
• Garnish with corriander leaves and onion rings.
• Serve hot with rotis or parathas.

KADAI CHICKEN RECIPE | CHICKEN KARAHI

Steps:

• Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
• Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
• Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don't mind using tomatoes directly.
• Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.
• Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
• Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
• Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
• Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
• Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
• Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
• Mix and fry well for just 2 to 3 minutes.
• Next pour tomato puree, cashew paste and add salt.
• Mix and cook till the raw smell of the tomatoes goes away.
• The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
• Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
• Cook till the gravy thickens to your desired consistency.
• If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
• Do not overcook kadai chicken. Capsicum and onions should be crunchy.
• Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
• Serve kadai chicken with rice or roti.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

KADAI CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
• Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
• Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
• Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
• Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.