Empty My Fridge
KADAI CHICKEN ROAST | KADAI CHICKEN FRY | KADAI CHICKEN CHARGHA
Ingredients
- Chicken
- Garlic · paste1 tsp
- Salt¾ th tsp
- Yoghurt
- Chili powder1 tsp
- Coriander seed · powder1 tsp
- Turmeric · powder¼ th tsp
- Garam masala · powder½ tsp
- Cumin½ tsp
- Chili pepper5 nos
- Oil4 tbsp
- Ginger1 inch piece
- Cilantro · chopped½ cups
Instructions
- Marinate the chicken pieces with the garlic paste, salt, whisked curd, Kashmiri chilli powder, coriander powder, turmeric, garam masala and cumin seeds, and set aside for 2 hours.
- Finely slice the raw red chillies and the ginger julienne, and chop the coriander leaves.
- Heat 4 tbsp oil in a wok or kadai. Add the Kashmiri red chillies and turn them once.
- Add the marinated chicken and fry on high heat for 2 to 3 minutes, turning to brown all sides.
- Fry on medium heat for 2 to 3 minutes until evenly browned, repeating if needed.
- Lower the heat, cover and cook for 15 to 20 minutes, turning the pieces a few times, until tender.
- Uncover and scatter over the ginger, fresh red chillies and coriander. Increase to medium heat and toss for 2 to 3 minutes to coat and brown evenly.
- Add a dash of lemon juice before serving.
Summarized from Spice Eats's video. Watch it for the details.
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