Kadai chicken recipe ( Chicken karahi recipe )
Kadai chicken recipe is one of the popular chicken recipes in most of the Indian restaurants where chickens are cooked in tomato-onion gravy flavored with Indian Kadai masala, onion layer, and capsicum cube.Must try this aromatic chicken karahi recipe at home.
Ingredients
Marinating Ingredients For Kadai Chicken
- 500 gm chicken bone-in or bone less
- 1/2 tsp black pepper powder
- 1/2 tsp salt
- 1 tbsp oil
Ingredients For Kadai Masala
- 2 tbsp coriander seed [dania]
- 2 tsp cumin seed
- 2 dry red chili
- 1 tsp whole black pepper
- 4 clove
Ingredients For Kadai Chicken Gravy
- 3 to 4 tbsp oil
- 3 to 4 cloves
- 4 green cardamom
- 1 inch cinnamon
- 1 medium size bay leaf or tej patta
- 1/2 tsp cumin seed
- 3 medium to large onion chopped
- 1 tbsp ginger garlic paste
- 3 to 4 medium tomatoes puree
- salt as need
- 2 tsp garam masala powder
- 2 tsp coriander powder
- 1 tsp kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 300 ml to 400 ml water for gravy
- 2 tbsp chopped coriander leaves [optional]
- 1 medium onion layer separated
- 1 medium capsicum cubed cut
- 3 tbsp chopped coriander leaves
Instructions
- how to make kadai chicken
- At first, we do a simple marination for chicken karahi, for this add 500 gm of chicken pieces in a mixing bowl.
- Then add salt, black pepper powder, a tbsp oil and mix chicken pieces and set aside this mixture for some time for marination.
- Now to prepare kadai masala to add cumin seed, coriander seed, dry red chili, whole black pepper, and clove in a non stick pan.
- Next dry roast these spices on low flame for 2 to 3 min until it gives a beautiful aroma.
- After that cool these spices and pour them into a blender to make Kadai masala powder.
- Now to prepare kadai chicken gravy pour oil into a pan and spread it evenly on medium flame.
- Then add some whole spices including bay leaf, green cardamom, cinnamon, clove and cumin seed and saute them for a min in medium flame.
- Furthermore, add chopped onions and saute in medium flame until onions become slightly golden brown.
- Next, add ginger garlic paste and saute for another min until the raw aroma completely goes away.
- Now add turmeric powder, Kashmiri red chili powder, cumin powder and coriander powder.
- Also, add a little water and mix properly with this fried onion.
- Add tomato puree, and salt and saute for some minutes until the raw aroma of tomato goes away.
- Then add kadai masala and more water to mix these spices.
- Next, add marinated chicken and cook them on medium flame up to 6 to 7 min.
- Now pour some water cover this pan with lid and simmer this chicken gravy until it completely cooks.
- When chicken becomes tender and juicy add onion layers and cubed cut capsicum to this gravy.
- Mix them in chicken karahi for at least 3 min medium flame.
- Remember we need crunchy capsicum, and onions in kadai chicken gravy, so don't overcook them.
- If you want to use cream add it now and mix in low flame for 2 min in this gravy.
- Finally, turn off the gas and garnish kadai chicken with freshly chopped coriander leaves and serve hot with chicken biryani, egg biryani.
Notes
Kadai Chicken Recipe Note
- Add the onion layer and cubed capsicum at the last stage and keep them as crunchy.
- If you want to add cream you can add after mixing onion and capsicum.
Nutrition
Serving: 3g | Calories: 344kcal | Carbohydrates: 15g | Protein: 3g | Fat: 31g | Saturated Fat: 2g | Polyunsaturated Fat: 27g | Cholesterol: 11mg | Sodium: 277mg | Fiber: 2g | Sugar: 2g