Kadhai Chicken | Kadhai Chicken Recipes | Mutton Curry Chicken

 

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. I wanted to recreate this popular restaurant dish at home for long time. Finally it happened a month ago. Because of Christmas Recipes this and few other recipes were still lying in my draft. 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. I took the Kadai Masala powder recipe from and tried similar to my Kadai Paneer recipe.
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 / kati roll online order.

Ingredients

    1.Chicken   1 lb / 450 gm
    2.Capsicum    1 medium sized (diced)
    3.Onion    1/2 cup (finely chopped)
    4.Tomato    1 large (finely chopped)
    5.Tomato Puree     1/2 - 3/4 cup
    6.Ginger Garlic Paste     1-2 tsp
    7.Chilli Powder     1/2 tsp + 1/2 tsp(to marinate)
    8.Turmeric Powder    1/4 tsp
    9.Salt      to taste
    10.Cilantro    few finely chopped
    11.Ginger    1" julienned (to garnish)
    12.Oil     1 tbsp + 1/2 tsp
    13.Cumin seeds     1/4 tsp

For Kadai Masala

    1.Dry Red chilli   5 no.s
    2.Coriander seeds     1 tbsp
    3.Pepper corns    1/2 tsp or less
    4.Fennel seeds    1/4 tsp
    5.Cumin seeds    1/4 tsp
    6.Kasoori Methi/Dry Methi leaves     1/2 tsp

Method

•  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, chowringhee kathi roll
  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.
  

  Notes:

  If you like you can also add 2-3 tbsp heavy cream in the last and simmer for 2 minutes and switch off.
  Adjust spices to your desired lever, above one is a medium spicy curry.
  Adding capsicum is optional but sure gives nice flavor and taste to the curry.
  For dry masala skip chopped tomatoes and use puree alone and use 1/4 cup - 1/2 cup water to cook chicken. After adding chicken please turn the heat to medium and cook with lid closed or you can also use pressure pan to cook chicken.