Alright, let’s talk about a dish that’s got a real kick to it – Kadai Chicken. If you’re looking for something with a bit of spice and depth of flavor, this is definitely one to try. It’s not your average chicken dinner; it’s got a real punch that’ll wake up your taste buds.
Kadai Chicken
This recipe is all about bold flavors and using a traditional “kadai” – a type of Indian wok – if you have one. But don’t worry if you don’t, a regular skillet works just fine! The key is getting that smoky, slightly charred taste from the spices.
Here’s what you’ll need:
Ingredients:
* 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces * 1 large onion, finely chopped * 2 large tomatoes, finely chopped * 1 inch ginger, grated * 4 cloves garlic, minced * 2-3 green chilies, slit lengthwise (adjust to your spice preference) * 1 red bell pepper, cut into bite-sized pieces * 1 green bell pepper, cut into bite-sized pieces * 1 tbsp coriander powder * 1 tsp turmeric powder * 1 tsp cumin powder * 1/2 tsp red chili powder (or more, to taste) * 1/2 tsp garam masala * 1 tbsp kasuri methi (dried fenugreek leaves), crushed * 2 tbsp cooking oil * 2 tbsp butter * Fresh cilantro leaves, chopped, for garnish * Salt to taste ### Instructions:
- First, marinate the chicken. In a bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp coriander powder, and salt. Mix well and let it sit for at least 30 minutes. This helps tenderize the chicken and infuse it with flavor.
- While the chicken is marinating, get your veggies prepped. Chop everything up and have it ready to go. This dish cooks relatively quickly once you start, so having everything prepared beforehand is crucial.
- Heat the oil and butter in a kadai or large skillet over medium-high heat. Add the chopped onions and sauté until they’re golden brown. This step is important; you want the onions to be nice and caramelized to build a good base flavor.
- Add the grated ginger, minced garlic, and slit green chilies to the skillet. Sauté for another minute until fragrant. Be careful not to burn the garlic.
- Now, add the chopped tomatoes to the skillet. Cook them down until they’re soft and pulpy. This usually takes about 5-7 minutes.
- Stir in the remaining coriander powder, turmeric powder, cumin powder, and red chili powder. Cook for another minute, stirring constantly, to bloom the spices. This is where the magic happens; blooming the spices really brings out their flavor.
- Add the marinated chicken to the skillet and cook until it’s browned on all sides. Don’t overcrowd the pan; you might need to cook the chicken in batches.
- Now, add the bell peppers to the skillet and cook for about 5 minutes, or until they’re slightly softened but still have a bit of a bite. You want them to retain some of their crunch.
- Stir in the crushed kasuri methi and garam masala. Mix well and cook for another 2-3 minutes, allowing the flavors to meld together.
- Add a splash of water if the mixture seems too dry. The sauce should be thick and clinging to the chicken and vegetables.
- Simmer for about 5-10 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Taste and adjust the seasoning as needed. You might want to add a little more salt or chili powder depending on your preferences.
- Garnish with fresh cilantro leaves and serve hot with naan bread, roti, or rice.
Enjoy! This Kadai Chicken is a fantastic dish to share with friends and family. The flavors are complex and satisfying, and it’s sure to be a crowd-pleaser.
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