Restaurant Style Kadai Chicken

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Dry roast the red chili and coriander seeds over medium heat for 2 minutes. Add the cloves, cardamom, fennel seeds and cinnamon and roast 1 to 2 minutes more, until aromatic.
2. Cool the roasted spices and grind them to a fine powder. Set aside.
3. Heat the ghee or oil in a pan over medium heat. Add the cumin seeds and dried red chili.
4. When the seeds sizzle, add the onions and sauté 4 to 5 minutes until golden.
5. Stir in the ginger garlic paste and sauté for 30 to 60 seconds.
6. Add the chicken and stir-fry 3 to 4 minutes until pale. Lower the heat, then stir in the turmeric, red chili powder, salt and the spice powder.
7. Mix well, then add the pureed tomatoes. Cook over medium heat 3 to 4 minutes, until slightly thick and no longer raw-tasting.
8. Partially cover the pan and cook until the chicken is tender and cooked through, with a thick gravy.
9. Optional: melt the butter in a wok, add the bell peppers and onions and stir-fry on high 2 to 3 minutes until the capsicum is slightly blistered but still crunchy. Add to the chicken.
10. Taste and adjust the salt, then stir in the garam masala and kasuri methi.
11. Stir in the cashew puree. If using cream or yogurt, mix a spoonful of gravy into it in a small bowl, then return it to the chicken.
12. Simmer for 2 minutes without overcooking, then garnish with coriander leaves, ginger julienne and slit green chilies. Serve with flatbread or basmati rice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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