Alright, folks, gather ‘round! Prepare yourselves for a culinary adventure that’s about to hit you harder than your Uncle Barry after three too many eggnogs. We’re diving headfirst into the world of Kadai Chicken, and trust me, it’s going to be a wild ride.
Kadai Chicken | Tikka Shikka & Wok
Feast your eyes on this glorious vision! Just LOOK at that chicken, simmering in a spicy, aromatic gravy. It’s practically begging to be devoured. Don’t you dare let it down.
Now, before you start drooling all over your keyboard, let’s get down to the nitty-gritty. Here’s what you’ll need to whip up this masterpiece, so you can be the star of your kitchen.
Ingredients:
- Chicken: 1.5 lbs, boneless, skinless, cut into bite-sized pieces. Because ain’t nobody got time for wrestling with bones.
- Onions: 2 large, finely chopped. Prepare for some serious onion-induced tears. It’s a sign of dedication.
- Tomatoes: 2 large, pureed. Canned is fine, we’re not judging. Unless you’re serving this to the Queen.
- Ginger-Garlic Paste: 2 tablespoons. The dynamic duo of Indian cuisine. Don’t skimp!
- Green Chilies: 2-3, slit lengthwise. Adjust to your spice tolerance. Remember, it’s better to be a little scared than to regret it later.
- Kadai Masala: 2 tablespoons. The secret weapon. You can find this pre-made, or if you’re feeling ambitious, make your own. Godspeed.
- Turmeric Powder: 1 teaspoon. For that golden hue and a healthy dose of good karma.
- Red Chili Powder: 1 teaspoon (or more, you daredevil!). For that extra kick that’ll leave you sweating.
- Coriander Powder: 2 teaspoons. Because coriander is awesome.
- Garam Masala: 1 teaspoon. A blend of warm spices that’ll make your kitchen smell like a Maharaja’s palace.
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed. Adds a unique, slightly bitter flavor. Don’t skip it!
- Cream: 2 tablespoons (optional). For a richer, smoother sauce. Because why not?
- Fresh Cilantro: For garnish. Makes everything look fancy.
- Oil: For cooking. Use whatever you prefer. I’m partial to avocado oil, but olive oil works too.
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken with 1 tablespoon of ginger-garlic paste, turmeric powder, red chili powder, and a pinch of salt. Mix well and let it marinate for at least 30 minutes. This gives the flavors time to mingle and get acquainted.
- Sauté the Onions: Heat oil in a kadai (or a large pan) over medium heat. Add the chopped onions and sauté until they turn golden brown and slightly caramelized. Patience, young Padawan. This step is crucial for flavor.
- Sauté the Ginger-Garlic Paste and Green Chilies: Add the remaining ginger-garlic paste and slit green chilies to the pan. Sauté for a minute until fragrant. Don’t burn the garlic! Burnt garlic is the culinary equivalent of a bad hair day.
- Add the Tomatoes and Spices: Add the tomato puree, kadai masala, coriander powder, and salt to the pan. Cook until the tomatoes are well cooked and the oil starts to separate. This usually takes about 5-7 minutes.
- Add the Chicken: Add the marinated chicken to the pan and cook until it’s browned on all sides. Don’t overcrowd the pan! Cook in batches if necessary.
- Simmer: Add about 1/2 cup of water to the pan, cover, and simmer over low heat for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Finish and Garnish: Stir in the kasuri methi and garam masala. If using, add the cream. Mix well and simmer for another minute. Garnish with fresh cilantro.
- Serve: Serve hot with naan, roti, or rice. Prepare for a flavor explosion in your mouth!
And there you have it! Kadai Chicken that’s so good, it’ll make you want to write a love song. Enjoy!
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