KADAI CHICKEN RECIPE | KADAI CHICKEN MASALA RECIPE

By Spice Eats · 45 min

Ingredients

Instructions

1. Dry roast the kadai masala spices (3 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp peppercorns, 3 whole red chillies) on low heat for 2-3 minutes, let cool, then roughly grind. Set aside 4 tsp for the chicken.
2. Finely chop the 3 medium onions, purée the 3 medium tomatoes, cut the capsicum into cubes and one onion into petals. Sauté the capsicum and onion petals, then remove and set aside.
3. Heat 4 tbsp oil in a kadai. Add 1 tsp cumin seeds, then when they splutter add 1 tsp coriander seeds and the 3 dried red chillies. Stir once.
4. Add the chopped onions and sauté on medium heat for about 8 minutes until light brown.
5. Add the ginger garlic paste and fry for 2 minutes until the raw smell goes. Add the tomato purée and fry on high to medium heat for 2-3 minutes until cooked.
6. Add the turmeric, red chilli powder, coriander powder and salt. Mix and fry for 2-3 minutes until the masalas are cooked and oil separates.
7. Add the chicken and fry on high heat for 5 minutes, stirring well. Then bhuno on medium heat for another 5 minutes until browned and coated with the masala.
8. Turn off the heat, stir in the whisked curd, then turn the heat back on and cook for 4 minutes until the curd is cooked.
9. Add 4 tsp of the kadai masala and fry for 2 minutes.
10. Add 1/2 cup water, cover and cook for 10 minutes until the chicken is tender.
11. Add the sautéed onion and capsicum and mix. Stir in 1/2 tsp garam masala, cook for 2 minutes, then add a handful of coriander leaves and simmer for 2 minutes. Serve hot with roti.

Summarized from Spice Eats's video. Watch it for the details.

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