Kadai Chicken Recipe is a very famous dish which was brought down from Pakistan and North India. The recipe is known for its rich and spiciness that is mixed along with chunks of chicken.
There are also chunks of onions and capsicum that is cooked along with the chicken. The dish is made semi dry, keeping the gravy thick. The dish can be made within just 30 minutes and stored for later use also. The simplicity in this dish is the use of simple Indian Masala like garam masala powder and red chilli powder.
Serve the Kadai Chicken Recipe along withTawa Paratha, Boondi Raita and a Kachumber Salad for a weekday meal.
If you are looking for more Chicken Recipes, here are some that you can make for your everyday meals:
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 35 M
Total in 45 M
To begin making the Kadai Chicken Recipe, heat a heavy bottomed pan/wok with oil. Once it becomes hot, add cumin seeds and allow it to splutter.
Add dry red chillies and saute till it crisp up. Add ginger, garlic and allow it soften.
Add sliced and diced onions and saute till they soften and caramelize.
Add bell peppers and cook till they become a little soft. Once that is done, add cup of tomato puree and keep cooking till the tomatoes are well cooked. This will take about 4 to 5 minutes.
After 4 to 5 minutes, add red chilli powder, garam masala powder, turmeric powder, salt and cook for another 3 minutes.
Add chicken pieces and saute well till the masala is coated evenly over the chicken.
The chicken will take about 15 to 20 minutes to cook. At the end, add a tablespoon of cream and mix well. Serve hot by garnishing it with coriander leaves.
Serve the Kadai Chicken Recipe along withTawa Paratha, Boondi Raita and a Kachumber Salad for a weekday meal.