Servings
Prep Time
Cooking Time
INGREDIENTS
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1 pound of bone-in chicken
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1/2 cup of plain yogurt-whisked
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2 medium sized onions-sliced lenghtwise
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4 medium sized tomatoes-sliced
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2 tablespoons of ginger and garlic paste
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2 green chilis finely chopped
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1/2 cup of kasuri methi
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1 cup of cilantro finely chopped
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Salt to taste
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1 tablespoon of coriander powder
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1 tablespoon of cumin powder
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1/4 cup of garam masala powder
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1 tablespoon of kashmiri red chili powder
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3 tablespoons of ghee
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3 tablespoons of ghee
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2 inch ginger sliced
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1 tablespoon of water
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2 tablespoons of kadai masala (See the recipe for this masala below)
KADAI MASALA INGREDIENTS
- 1/2 cup of cumin seeds (jeera)
- 1/2 cup of coriander seeds
- 4 red whole chilis
- 10 whole black peppercorns
The word “Kadai” means a wok, so Kadai Chicken is a chicken dish using whole spices and tons of flavor prepared in a wok. Juicy chicken chunks simmer in a spicy broth of tomatoes, chilies, onion, and host of spices. This is a popular North Indian dish which is on every Indian restaurant’s menu. The key ingredients to this recipe are the Kadai masala and yogurt. The masalas bring the flavor to this dish and the yogurt balances out the entire dish with its coolness and creaminess. You can use chicken thighs or breasts; however, for the most flavor, I would use bone-in chicken.
- Heat all the ingredients for the kadai masala on low to medium flame till they release their aroma. Grind them coarsely using a mortar and pestle or a coffee grinder
- Heat ghee in a wok or a dutch oven pan
- Add chicken and cook for 7-10 minutes on high flame till it is golden brown. The chicken does not need to be fully cooked. Once cooked remove and set aside
- In the same pan and ghee add in onions and cook till they are golden brown. You can add in more ghee if you like
- Add ginger and garlic paste and, and green chilis, and cook for 2 minutes
- Add in tomatoes and mix well and allow to cook on low to medium flame with the lid closed
- Once the tomatoes are cooked and have released oil, add in salt, cumin powder, coriander powder, and Kashmiri red chili powder and mix well
- Add the chicken back in and bhuno (frying) it on high flame for 7-10 minutes
- Add in yogurt and 2 tablespoons of kadai masala
- Allow to cook on medium flame with the lid closed for 7 minutes or till the yogurt has released its oil
- Add in kasuri methi, cilantro, garam masala, and ginger slices
- Mix well for 2 minutes
- Enjoy this delicious chicken with lacha parantha, roomali roti or rice
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