KADAI CHICKEN RECIPE | CHICKEN KARAHI
Kadai chicken recipe is an easy and quick North Indian style chicken curry made with fresh ground spice powder known as kadai masala. This kadai chicken tastes delicious and very flavorful. Serve it with some hot rotis or plain basmati rice.
Provided by Swasthi
Categories Main
Time 40m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 g, Calories 362 kcal, Carbohydrate 21 g, Protein 20 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 149 mg, Fiber 5 g, Sugar 10 g
KADAI CHICKEN
This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chile peppers according to your taste.
Provided by priya
Categories World Cuisine Recipes Asian Indian
Time 33m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 33.4 g, Cholesterol 58.5 mg, Fat 12.3 g, Fiber 2.2 g, Protein 29.3 g, SaturatedFat 1.6 g, Sodium 220.3 mg, Sugar 4.9 g
INDIAN KADAI CHICKEN
Make and share this Indian Kadai Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 13
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.
KADHAI CHICKEN
A spicy Indian Chicken with a distinct flavour of Bell Pepper! Goes well with Indian Naan, Roti or even a Parantha! You can have it with French or Italian Bread as well Note: Spices are given keeping in mind international tastes. Can be increased as per taste
Provided by Sandeep
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wok.
- Add coriander seeds, cinnamon, cardamom and bay leaves.
- Once oil is hot, add the sliced onions; fry till golden brown.
- Add ginger and garlic and fry till onions are dark brown.
- Add cumin powder, coriander powder, garam masala, red chili powder and salt.
- Fry the mixture for 5 minutes.
- Add chopped tomatoes.
- Fry the mixture till the you can see oil separating at the sides.
- Add chicken and mix well.
- Fry on high heat for 2 minutes, stirring continuously.
- Reduce heat to medium and cook covered.
- If the spice mixture is dry add little water.
- Keep checking occasionally to see that the spice mixture or the chicken does not burn.
- Once chicken is done add the quartered green bell peppers and fry for a minute.
- Add onion, quartered; fry for a minute.
- Add the quartered tomato and fry for a minute.
- The last three ingredients need to be cooked, but should not get mashed.
- Remove from heat and serve with your favorite bread.
Nutrition Facts : Calories 848.4, Fat 60.3, SaturatedFat 16.2, Cholesterol 243.8, Sodium 237, Carbohydrate 15.3, Fiber 3.2, Sugar 7.2, Protein 59.4
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KADAI CHICKEN RECIPE CARD - SANJEEV KAPOOR
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Category Main-Course-ChickenCalories 448 per servingEstimated Reading Time 3 mins
- Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.
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KADHAI CHICKEN RECIPE - THE TIMES GROUP
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4.2/5 (13)Total Time 40 minsCategory DinnerCalories 222 per serving
- Kadhai Chicken recipe is a perfect amalgamation of spiced chicken and creamy gravy. Here’s a simple recipe that will help you prepare this dish at home. Take a non-stick pan and roast the coriander seeds, once the seeds start crackling, remove and crush them thoroughly and keep it aside. Heat oil in a pan over a low flame, add red chillies and fenugreek seeds. Stir for a few seconds. Add the onions and increase the flame to medium. Cook till onions turn light brown. Add garlic and stir.
- Now add ginger paste, coriander seeds, red chilli powder and coriander powder. Add chicken pieces and cook for 3-4 minutes on high flame. Stir to blend all the masala with the chicken. Now add the chopped tomatoes and cook for 3 minutes. Add salt, dry mango powder and garam masala powder.
- Cover the pan with a lid and cook for 10 minutes till chicken is tender. Stir from time to time and add the tomato puree. Then add the coriander leaves and cook for a minute. Now add the capsicum, tomato, ginger slices and green chillies. Mix well and reduce the flame. Add milk and mix. Add water to make it semi-dry and cook for a minute. Remove from heat and serve hot with rice or rotis.
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