Tuesday, 18 June 2013

Kadhai Chicken | Kadai chicken recipe

Every sunday I make it a point to try a new chicken dish so you can find a variety ofchicken dishes on my blog.wednesday,friday and sunday are non veg days in my house.

Last sunday i tried kadhai chicken recipe from sanjeev kapoor site which was truly flavourful and a keeper recipe.I had served kadhai chicken with basmati rice and pav bread (buns).

I made minor changes to original recipe to suit our taste.

Now whats kadhai chicken ? kadhai means yok and chicken refers to spicy chicken  tomato curry made with bell peppers (simla mirchi) seasoned with freshly ground spices & kasoori methi .
I had used red ,yellow and green bell pepper to make it more colourful

nothing can match the taste of freshly ground spices.
lets proceed to recipe




 Chicken,8-10 pieces  (about 1 inch ) boneless marinated with lemonjuice & 1 tsp ginger garlic paste

 Coriander seeds  2 teaspoons

Whole dry red chilli  6

ginger garlic paste 1 tbsp

Ghee  2 tablespoons

Oil  2 tablespoons

Onion ,chopped  1 large

Tomatoes,chopped 4 large

Salt  to taste

Fresh coriander leaves,chopped  2 tablespoons

half  red ,yellow and green bell pepper - cut into julienes

kasoori methi (fry fenugreek leaves) - 1 tsp

garam masala - 1 tsp



1.  marinate  boneless chicken pieces with lemonjuice & 1 tsp ginger garlic paste.


2.Dry roast coriander seeds, red chillies till fragrant and grind to a coarse powder. take care not to burn spices.

3.Heat ghee and oil in a kadai, add onion and sauté till lightly browned. Add ginger garlic paste ,half the coarsely ground spice powder and red chilli-powder and continue to sauté for three to four minutes.

4. Add tomatoes puree and salt and continue to sauté for 3 minutes. Add chicken and stir on high heat for 3 minutes .now reduce heat add coriander leaves and the remaining coarsely ground spice powder,garam masala  and mix.

5.Add half a cup of water and kasoori methi  and stir.

6.Cover and cook on medium heat till the chicken is 80 percent  done.

7.Now add bell pepper julienes and cover and cook for another 10 minutes or till  chicken is done. ( we are adding bell pepper at last so that they remain crunchy).

8.Serve with basmati rice and pav

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