Kadai Chicken Recipe

KADAI CHICKEN

HISTORY:

Kadai Chicken is a hot and spicy chicken dish that is originated in the northern and northwestern parts of undivided India. The dish is quite famous for Indians, Pakistanis, and Afghanis. This hot dish was prepared to counter the cold during the winter. Also because it can be cooked and stored for a few days it was common in the royal families.

NUTRITION COUNT:

95 Cal per 100 grams

Protein	Carbs	Fats	Fiber
9.3 gms	5.0 gms	4.2 gms	1.8 gms
37.2 Cal	20.0 Cal	37.8 Cal	- - -

Kadai Chicken right from my Kitchen

Preparation time: 35 mins

Cooking time: 40 mins

Ingredients (For my version of Kadai Chicken)

For 1 kg of chicken

Marinate for 15 mins with:

1. 2 tbsp Kashmiri red chili powder
2. 2 tbsp ginger garlic paste
3. Salt
4. 1 tbsp vegetable oil

For Kadai masala (dry roast and grind)

1. 3 red chillis
2. 1 tbsp black pepper
3. 1.5 tbsp Coriander seeds
4. 1.5 tbsp Cumin seeds
5. 1 tbsp Fennel seeds
6. 0.5 tbsp white pepper
7. 2 cloves
8. 1-inch x ½ inch cinnamon

For gravy

1. 5 tbsp veg oil
2. 2 medium onion thinly sliced
3. 1 large onion diced
4. 1 small capsicum diced
5. 3 tomatoes diced
6. 2 tomatoes purey
7. Kadai masala powder
8. 6 tbsp curd
9. 1 tbsp Kashmiri chili powder
10. 1 tbsp shahi garam masala
11. 2 tbsp ghee (Butter if ghee is not available)
12. 2 tbsp fresh cream (optional)
13. 2 tbsp cashew paste
14. 300 ml of boiling water
15. Salt and sugar to taste
16. 3-4 garlic cloves
17. 1.5 inch Ginger cut into juliennes

Procedure

1. Fry the marinated chicken in medium-high heat for about 10 mins. Water will come out of the chicken. Cover and cook for 5-7 mins more. then take out the chicken and the water in a separate bowl.
2. Pour oil and sauté the sliced onion.
3. Chop the ginger cloves and pour it along with the ginger juliennes.
4. Sauté for another 5 mins.
5. Add the tomato puree and keep stirring for another 5 mins, reduce the flame to medium
6. Add the chicken along with the water previously separated out and add the diced tomatoes.
7. Stir for 5 min and add the Kadai masala powder.
8. Stir for 2 mins and add the curd, cashew paste and fresh cream (optional)
9. Add sugar and salt to taste.
10. Add the diced onion and capsicum
11. Increase the flame to high, add 300 ml hot water and bring to boil.
12. After 5 minutes add the Shahi Garam Masala and Ghee and turn off the heat.
13. Serve with Indian bread or hot fragrant rice and enjoy

Prepare my-style Kadai Chicken and enjoy with hot Phulkas or naan or rice.

Note: Kadai Chicken normally does not include the richness of cashew and fresh cream. But I like it. You can surely skip it if you want.

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