Kadai Chicken
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Kadai Chicken

My take of the very much loved North Indian Classic curry ...My family always enjoys this wth jeera rice..Just tried my shot on recipe with step by step pictures...Forgive me- my photographic skills are not so grt..:-D

Nedha

Ingredients

8-serving
  1. 1 Chicken - whole
  2. 3 Onion - medium
  3. 2 - 3 Tomato - medium pureed
  4. 3 - 4 pods Garlic - chopped
  5. Ginger - julienned
  6. 2 - 3 Green Chillies -
  7. 1 / Pepper Green CapsicumBell - sliced
  8. 4 chillies Dried red -
  9. 2 - 3 tsps Coriander seeds
  10. 2 tsps Fenugreek seeds (methi) -
  11. 1/2 - 1 tsp Turmeric powder -
  12. 1 tsp Chilli powder -
  13. 1/2 to 1 tsps Garam Masala powder -
  14. 2 tsps Methi Kasoori -(dried fenugreek leaves) powder -
  15. Oil
  16. to taste Salt
  17. coriander leaves Freshly chopped

Method

45 mins
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    Take a deep pan(same one in which u goin to make the curry)dry roast the coriander seeds, grind/crush them in a mortar and pestle and keep it aside.

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    Pour oil - (generously say 1/2cup as you dont add any water and the chicken gets cooked in it.) Add the fenugreek seeds and then the dried red chillies.

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    Then add the onions, garlic, salt to taste and saute it well.

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    When the onion has become transparent and soft, add the turmeric powder, red chilli powder andd garam masala. Saute well and add the dry roasted coriander powder.

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    Meanwhile, boil the tomatoes, remove the skin and puree it in a blender.

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    Once the raw taste of the powders are gone, add the cut chicken, capsicum,mix well and cook with lid on. (high flame 5 minutes, then low flame). You may add water if you want. But as the chicken gets cooked the curry will have enough water by itself.

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    Once the chicken is almost cooked, add the tomato puree, mix well and let it cook another 10 minutes.

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    Finally, add the kasuri methi, julienned chillies and ginger. Mix well and let it rest for a while.

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    Serve with freshly chopped coriander leaves and dollops of butter. Best with ghee/jeera rice and chappatis as well.

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