Thursday, May 1, 2014

Kadai Chicken

Kadai Chicken is the famous North Indian and Pakistani dish...They make it with mutton or beef too..Its a spicy dish..It is said that all the ingredients including roasting and sauteing are made in a one dish, a thick wok called 'kadai'..Its a common dish in most Indian and Pakistani restaurants..They serve this curry in Kadai itself,hence the name ' Kadai Chicken'...The spices used in the curry are roasted and freshly grounded..Its the main highlight of this dish,which gives a nice aroma to this dish and tastes delicious too.. I got this recipe from 'Vah Chef' from you tube,but I altered slightly..I am a great fan of his cooking and he explains every details clearly....My hubby gives thumps up to this dish..Do try to make and impress your family.


     To Roast:
  • Peppercorns ( muzhuvan kurumulak) - 1/2 tsp
  • Dry Red Chillies - 6 to 7 no.s (depends upon your spice level)
  • Cumin seeds ( Sada jeerakam) - 1/2 tsp
  • Fennel seeds ( Perumjeerakam) - 1/2 tsp
  • Coriander seeds ( Muzhuvan malli ) - 2 tbsp
  • Kasuri Methi pdr ( dry fenugreek leaves ) - 1/2 tsp

     For masala:
  • Chicken ( cut into small pcs ) - 500 gm
  • Large Onions, chopped - 1
  • Ginger- Garlic paste - 1 1/2 tbsp
  • Capsicum,cubed - 1 
  • Tomato puree - 1/2 cup ( make a paste of 1 large tomato)
  • Almonds or Cashewnuts - 10 no.s ( optional )
  • Turmeric pdr - 1/4 tsp
  • Kashmiri Chilli pdr - 1 tsp
  • Coriander leaves,chopped - 1/2 bundle
  • Oil - 1 tbsp
  • Salt - to taste

  • Heat a kadai or fry pan, roast all the ingredients mentioned in ' to roast ' and set aside to cool. When it cools down, grind the spices into coarse powder.
  • Soak cashews/almonds in a hot water for 10 to 15 mins..First grind the nuts into powder,then add soaked water and make into paste.
  • In a same kadai heat some oil, stir fry the capsicum for few mins and keep aside.
  • Add chopped onions in the same work ,add salt and saute till translucent.
  • Add ginger-garlic paste and saute till raw smell disappears.
  • Add tomato puree and saute for 5 mins till the oil seperates from the wok.
  • Add turmeric powder and kashmiri chilli powder and saute well till raw smell goes away.
  • Add half of ground roast spices and saute it.
  • Add cleaned chicken pieces and mix well.
  • Then add remaining ground spices and almond/cashew paste and mix well.
  • Add 1/2 to 3/4 cup of water, mix well,close the lid and cook for 15 to 20 mins.
  • Add capsicum,mix well and cook for high heat at 5 mins with lid closed.
  • Open the lid,taste and adjust salt. 
  • Off the flame.Sprinkle little kasoori methi powder and chopped coriander.
  • Serve warm with kadai itself..Its a excellent combination for ghee rice, chappati, poori, naans, dosas etc.