Restaurant Style Kadai Chicken | Kadai Chicken Recipe | Kadai Chicken Restaurant Style | Kadai Chicken | Chicken Kadai | Kadai Chicken Masala Recipe | How to make Kadai Chicken | Chicken Recipe
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*tsp- teaspoon; tbsp- tablespoon*
Chicken Marination Ingredients:
Chicken (bone-in) 750 g
Ginger Paste 1tsp
Garlic Paste 1 tbsp
Red Chili Powder 1 tsp
Curd 250 ml
Salt 1 tbsp
Vegetable Oil 1 tbsp
“Refrigerate the marinated chicken for 1 hour“
Gravy Ingredients:
Marinated Chicken (bone-in) 750 g
Onions (finely Chopped) 2 medium
Onion Petals 2 medium
Capsicum Petals (Green Bell Pepper) 1 medium
Tomato (Puree) 2 medium
Ginger Paste 1 tsp
Garlic Paste 1 tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1/2 tbsp
Coriander Powder 2 tsp
Cumin Powder 1 tsp
Garam Masala Powder 1 tsp
Cashew Paste 5 tbsp
Fresh Cream 6 tbsp
Kasuri Methi (Dried Fenugreek leaves) 1 tsp (roasted & crushed)
Hot Water 250 ml
Ghee 3 tbsp
Salt As Per Taste
Kadai Masala Ingredients:
Coriander Seeds 1.5 tsp
Cumin Seeds 1 tsp
Fennel Seeds (saunf) 1 tsp
Whole Black Peppercorns 20
Dried Red Chilies (byadgi chili) 2
Preparation:
Step 1 : Dry roast the whole spices on low heat for around 5 mins till its aroma reaches your nose & color changes to slightly brown. Cool & grind to a coarse powder.
Step 2: Finely chop 2 medium onions and cut 2 medium onion and capsicum/green pepper into petals.
Step 3 : Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for 3 minute and then add the green capsicum/bell pepper. Mix and continue to sauté for another 5 mins. Remove these onto a plate and set aside for use later.
Step 4 : Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.
Process:
Step 1 : Heat ghee in a pan/wok, over a low flame, when the ghee turns hot, add finely chopped onions and fry till they turn translucent over a medium fame, add ginger and garlic paste, cook until it changes color to little brownish golden.
Step 2 : Add tomato puree, sauté till its raw smell is gone. Next, add sugar, coriander powder, cumin powder, turmeric powder and red chili powder, cook all the ingredients patiently till a nice aroma reaches your nose and all the masala and ingredients are mixed & fried properly.
Step 3 : Add the marinated chicken pieces, coat well with the gravy. Pour in the rest of the marinade. Mix well. Cover & Cook over medium flame 7-8 minutes.
Step 4 : Pour cashew nut paste and Kadai masala (prepared earlier), garam masala powder. Mix well. Add hot water 250 ml. Simmer over high flame 5 minutes/
Step 5 : Pour Fresh cream and sprinkle (crushed & roasted) dried fenugreek leaves. Add the sautéed onion & capsicum, mix & cook on low heat for 2 mins. Cook till the gravy thickens and reaches to your desired consistency.
Step 6 : Garnish with green chilies. Mix well to serve with rice, roti or naan.
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