Kadai Chicken

Here’s another dish that has been in my to-do-list for really long.. BTW my list is growing by the day. Wish there was a way to stop adding but as a food lover it seems next to impossible. So keep it growing!

One of my favorite, actually I like kadai paneer a little more though and hope to make that soon too. For some reason I like having this with bread. I feel the combo is just fantastic. May be you should try it and you’ll agree on that. 

The recipe is adapted from nandinisfood.com. I have made a few changes to suit our taste. 

You need –

  • Chicken – 500 grams, cut into bite size pieces
  • Tomatoes – 2 large
  • Onions – 3, thinly sliced
  • Garlic paste – 2 teaspoons
  • Ginger (finely chopped) – 1 tablespoon
  • Kashmiri red chilli powder – 1 1/2 teaspoon.
  • Yogurt – 2 tablespoon
  • Tomato paste – 1 teaspoon
  • Capsicum (I used red and green)- Diced, 1/2 cup each 
  • Kasthuri methi/dry fenugreek leaves – 1 tablespoon
  • Coriander leaves – to garnish
  • Garam masala – 1/2 teaspoon
  • Ground peper – 1/4 teaspoon
  • Oil – 1 tablespoon or as required
  • salt to taste

For the spice mix:

Whole dry red chillies – 3-4 or to taste

Coriander seeds (whole) – 2 tablespoons.

Cloves – 1

Cumin seeds – 1/4 teaspoon

Peppercorn – 1/4 teaspoon.

Cardamom – 1

Cinnamon – 1 small stick

How to –

Marinate chicken with yogurt, garlic paste and chili powder. Refrigerate for an hour. Blend to fine powder all the ingredients under “spice mix” . Blanch the tomatoes in boiling water for a couple of minutes. Once cooled, peel the skin and puree.

Heat the oil in a kadai/skillet, add the dry spice powder and saute till fragrant. Add the onions and cook till translucent. Add ginger, tomato puree, paste and salt. cook for 3-4 minutes or till the oil start to separate. Saute till the tomato releases oil.

Tip in the  marinated chicken, kasoori methi. Turn the heat to high and mix well for about 3-4 minutes. Add about 1/3 – 1/2 cup of hot water. reduce the heat to medium-low and cook covered, till the chicken is done. Stir in frequently. 

Uncover, continue to cook till the gravy thickens. Add capsicum, coriander leaves, sprinkle garam masala and  freshly ground pepper. Mix well to combine. Cook briefly.

Turn off the heat and serve hot with any roti, bread, rice


32 thoughts on “Kadai Chicken

  1. Everything about this is gorgeous, Rekha. The chicken, the combination of spices and your lovely kadai. Should I mention the pictures again ?:-)) I also love these spiced up chicken curries with bread, the slightly sweetened kind.

  2. Hahahahh!! My list is growing too. There' so many on it but I guess I have to go slow. This is my kind of dish, you know spices and chicken which brought out a beautiful dish. Love it.

  3. totally agree with the growing to-do list ! sigh ! that kadai chicken looks perfect ! i love that bowl and that font too ! totally Indian !

  4. this looks so delicious! It reminds me of the takeaway dish I used to get from a Pakistani shop in the UK, it looks so similar and it was my fav! making this for my ramadhan meal for sure , thanks rekha!

  5. Loved ur spice box..can i borrow it 😛 The curry looks super,loved ur bowl too..Bread and chicken is a great combi indeed, my mum always pair chicken curry and bread so i am sooo know what u r talking about 🙂

  6. Tasty looking Kadai chicken Rekha.. I just loved all the accessories !! The spice box, kadai, bowl in which chicken is marinated, the blanched tomato snap.. Lovely 🙂 Me too gotta make this kadai chicken soon.. For me too, it's in my list for a long 😉

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