Kadai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy North Indian recipe tastes juicy with distinct flavor of bell pepper. Kadai Chicken is one of the popular Non-Vegetarian menu in Indian Restaurants. This Kadai Chicken & Butter Chicken are our constant NV menu order along with Tandoori Roti or naan. This is a curry like side dish in which chicken is cooked in a spicy tomato gravy and capsicum. The capsicum gives unique flavor to this chicken curry. This is a very simple and easy to make chicken curry which is so flavorful and delicious. I am happy with the outcome and we all loved it. You can serve this kadai chicken with Rotis / Paratha / Poori / Naan / Pulao.
• Chicken 1lb /450 gm
• Capsicum 1medium sized (diced)
• Onion 1/2 cup (finely chopped)
• Tomato 1large (finely chopped)
• Tomato Puree 1/2-3/4 cup
• Ginger Garlic Paste 1-2 tsp
• Chili Powder 1/2tsp+1/2 tsp(to marinate)
• Turmeric Powder 1/4 tsp
• Salt to taste
• Cilantro few finely chopped
• Ginger 1" julienned (to garnish)
• Oil 1tbsp+1/2 tsp
• Cumin seeds 1/4 tsp
• Dry Red chili 5 no.s
• Coriander seeds 1 tbsp
• Pepper corns 1/2 tsp or less
• Fennel seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Kasoori Methi/Dry Methi leaves 1/2 tsp
• Wash chicken pieces, drain and marinate with turmeric powder and chilli powder and keep aside.
• Heat a pan/kadai, when its heated add fry red chilli, coriander seeds, fennel seeds, cumin seeds, pepper corns and roast for a minutes and lastly add dry methi leaves stir and remove from the stove.
• Allow to cool for a while then grind it to a coarse powder and keep aside.
• Heat 1/2 tsp oil in same pan, stir fry diced capsicum for 1-2 minutes and keep aside.
• Now heat oil in a wok, add cumin seeds allow to splutter then add finely chopped onions and saute for 2-3 minutes.
• Then add ginger garlic paste, sprinkle little salt and saute until raw smell leaves.
• And then add chopped tomatoes and tomato puree and cook till oil leaves and moisture dries.
• After that add 1/2 of the ground kadai masala and stir fry for a minute.
• Then add chicken pieces, remaining 1/2 of ground kadai masala, turmeric powder and stir for 3-4 minutes and add 1/2 cup - 3/4 cup water, enough salt and cook for 15-20 minutes with lid closed or until chicken gets cooked well.
• After that open the lid, turn heat to medium high and cook for another 1-2 minutes and add stir fried capsicum and mix well.
• Let it simmer for another 1 minute and switch off the stove.
• That's it...Delicious Kadai Chicken ready. Garnish with finely chopped cilantro and ginger julienne.
