kadai chicken curry | chicken curry | special desi recipes

Kadai Chicken Curry | Chicken Curry | Special Desi Recipes

Kadai Chicken - with detail photo and video recipe. Spicy, delicious and flavourful chicken curry done with freshly grounded spices along with capsicum and onion. Kadai is the name used as the dish is prepared in a karahi ( wok ) / Kadai. Its is one of the famous dish in many of the restaurants. Kadai chicken can be gravy or semi gravy as per once choice but according to me, semi gravy tastes more than the gravy.

For this Kadai chicken, all the masalas are dry roasted and grounded. As this is known as Kadai masala, and this can be used in any of the curries like Kadai paneer, Kadai mushroom, Kadai mixed vegetables, etc. 

To do Kadai chicken, the chicken should be cleaned and marinated before 30 minutes or 1 hour of cooking. Marination makes the chicken juicy, tender and tasty. It also makes the chicken cook faster. For any Kadai dished fresh cream is used to reduce the spiciness and to make the gravy smooth and silky.

Here in my Kadai chicken curry I used beaten curd along with fresh cream. Adding the capsicum and onions is of one's choice. Most of the people don't like adding any vegetable in the chicken curry. But adding the capsicum and onion cubes gives different and superb taste to the curry. This Kadai chicken/chicken Karahi goes well either with naan, roti, chapathi or even with plain rice.

Finally, I want to highlight some of my chicken curry recipes like,

• Shahi White Chicken
• Palak Chicken Curry
• Saucy Chicken Curry
• Fried Chicken
• Chilli Chicken Curry
• Chicken Tikka Biryani
• Chicken Pulao

Ingredients:

Chicken Marinade Ingredients:

• Chicken - 500 g
• Salt - 1 Tsp.
• Red Chilli Powder - 1 Tbsp.
• Ginger Garlic Paste - 1 Tbsp.
• Turmeric Powder - 1/4th Tsp.

Kadai Masala Ingredients:

• Kashmiri Dry Red Chillies - 3
• Coriander Seeds - 2 Tbsps.
• Cumin Seeds - 1 Tbsp.
• Peppercorns - 20
• Fennel Seeds - 1 Tsp.

Kadai Chicken Ingredients:

• Capsicum - 1
• Onion - 1
• Oil - As Required
• Salt - As Required
• Curry Leaves
• Kasoori Methi - 1 Tbsp.
• Ginger Garlic Paste - 1 Tbsp.
• Turmeric Powder - 1/4th Tsp.
• Green Chillies - 4
• Bay Leaf - 1
• Cloves - 3
• Cardamom - 1
• Tomatoes - 3
• Water - 1/2 Cup
• Beaten Curd - 180 g
• Cream - 3 Tbsps.
• Garam Masala Powder - 1 Tsp.
• Coriander leaves

Preparation:

• In a bowl add cleaned chicken then marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and mix well and rest for about at least for 30 minutes.
• In a pan add oil then add onion and capsicum cubes along with salt and saute for about 5 minutes.
• When done remove and keep aside.
• In the same pan add more oil then add, dry red chilies, curry leaves, kasoori methi, bay leaf, cloves, and cardamom.
• Saute for about 2 minutes.
• When releases aroma add ginger garlic paste and turmeric powder and mix well.
• Saute for about 2 minutes, then add marinated chicken and mix well.
• Close and cook for about 5 minutes.
• In the meantime dry roast the Kashmiri chilies, coriander seeds, cumin seeds, peppercorns, and fennel seeds.
• Dry roast and blend to a fine powder.
• After 5 minutes add blended powered along with tomatoes into the chicken and mix well.
• Again close and cook for about 10 minutes.
• When chicken is cooked well, add cooked capsicum and onion cubes along with coriander leaves and mix well.
• Simmer for 2 minutes.
• When done remove and serve hot with chapati or plain rice.

Detail Photo Recipe Of Kadai Chicken

• In a bowl add cleaned chicken then marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and mix well and rest for about at least for 30 minutes.

• In a pan add oil then add onion and capsicum cubes along with salt and saute for about 5 minutes.

• When done remove and keep aside.

• In the same pan add more oil then add, dry red chilies, curry leaves, kasoori methi, bay leaf, cloves, and cardamom.

• Saute for about 2 minutes.
• When releases aroma add ginger garlic paste and turmeric powder and mix well.

• Saute for about 2 minutes, then add marinated chicken and mix well.

• Close and cook for about 5 minutes.
• In the meantime dry roast the Kashmiri chilies, coriander seeds, cumin seeds, peppercorns, and fennel seeds.

• Dry roast and blend to a fine powder.

• After 5 minutes add blended powered along with tomatoes into the chicken and mix well.

• Again close and cook for about 10 minutes.
• Then Off the flame and add water, beaten curd, cream and Garam Masala Powder.

• Mix well and close and simmer for about 10 minutes.

• When chicken is cooked well, add cooked capsicum and onion cubes along with coriander leaves and mix well.

• Simmer for 2 minutes.

• When done remove and serve hot with chapati or plain rice.