Kadai Chicken | A Culinary Delight from India
Author: Sarika Gunjal
Recipe type: Non-veg
Cuisine: Indian
- 2 lbs chicken thighs, cut into cubes (skinless)
- 2-3 tsp ginger garlic paste
- 2 green chilies, sliced lengthwise
- 1 inch ginger, julienned
- ½ cup beaten yogurt
- ¼ cup tomato puree
- 2-3 tsp kadai masala
- salt to taste
- ½ tsp red chili powder
- ¾ tsp turmeric powder
- 1 medium red onion, cubed
- 1 small green bell pepper, cubed
- 1 tsp ghee
- ½ tsp oil
- First of all, clean the chicken and cut it into medium size pieces. Wash and let it drain.
- Now add salt, red chili powder, and half of the ginger garlic paste to the chicken and set it aside for 15 mins
- In a kadai/Wok, heat the ghee and oil. Add the marinated chicken and let it cook covered for a few mins.
- At this time, add a little salt, kadai masala, and turmeric powder. Stir in the chicken for a couple of mins
- Once it is roasted, add tomato puree and mix well. Let it stir again, then add julienned ginger.
- Turn the heat all the way to low or turn it off, and now add yogurt. Mix well and let it cook, until you see the separation of the oil.
- Add slit chili, green bell peppers, and onions, mix it, and add a very little water. Cover and let it cook for 5 mins.
- Uncover the kadai and make sure that it is not too watery. Kadai chicken should be a thick gravy.
- Garnish it with chopped cilantro
- Serve it with naan, paratha, roti, or rice.
Recipe by Spice Zone at https://www.spicezone.com/kadai-chicken-a-culinary-delight-from-india/
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