Thursday, 13 March 2014

Chicken Kadhai

Chicken kadhai is made by many different ways. I follow this recipe which I like and feel convenient .....try it. 

 हि पाककृती वाचा मराठीतून ……  क्लिक करा.  


  • Chicken- 500 gm
  • Onion,  finely chopped- 1 cup (2 med.)
  • Tomato,  finely chopped- ¼ cup (1 med)
  • Black cardamom (masala velachi)- 2
  • Black peppercorns- 5
  • Cinnamon stick- 1 inch
  • Cumin seeds-  ½ tsp
  • Bay leaves- 4 to 5
  • Cloves- 2
  • Coriander powder- 1 tsp
  • Garam masala - 1 tsp (which is without chilli powder, try to use Punjabi garam masala)
  • Kasuri methi (dried fenugreek leaves)- 1 tsp
  • Green chilli- 2
  • Oil- 4 to 5 tbsp
  • Fresh coriander, finely chopped- handful

For marinating-
  • Curd- ½ cup
  • Ginger garlic paste- 3 tsp
  • Turmeric powder- ½ tsp
  • Hing- ½ tsp
  • Red chilli powder- 2 to 3 tsp
  • Salt to taste

  • Wash and cut chicken into med. size chunks.
  • Marinate chicken for 2 to 3 hours. You may refrigerate it.
  • Heat oil in a wok/kadhai and add black cardamom, black peppercorns, cinnamon stick, cumin seeds, bay leaves, cloves and fry for few seconds.
  • Add finely chopped onion. Saute till turns golden brown. 
  • Add tomato and whole green chilies. Saute till they become soft.
  • Add marinated chicken and saute on med-high flame till you see oil coming out.
  • Add garam masala, coriander powder and mix well. No need to add extra water.
  • Cover and cook for 15-20 minutes on low heat or till chicken cooked. Stir in between. Meanwhile add kasuri methi. (Just crush kasuri methi on palm and then add.) 
  • Garnish with chopped coriander leaves and serve with chapati or brad or tandoori roti or jeera rice.

No comments:

Post a Comment

Your feedback is valuable. Keep supporting and loving for ever .....!