Kadai Chicken is a vibrant and flavorful dish that’s perfect for a weeknight dinner or a special occasion. It’s a symphony of aromatic spices and tender chicken, all cooked in a traditional kadai (wok) for an authentic taste. This recipe brings the classic flavors of Indian cuisine to your kitchen with easy-to-follow instructions.
Kadai Chicken Recipe
Here’s a detailed guide to help you recreate this culinary masterpiece. Prepare to tantalize your taste buds with the rich and complex flavors of this traditional dish.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 medium 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, diced
- 1 green bell pepper, diced
- 2 tbsp kadai masala powder (available in Indian grocery stores or online)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp oil (vegetable or canola)
- 2 tbsp butter or ghee
- 1/4 cup chopped cilantro, for garnish
- Salt to taste
- 1/4 cup water (or as needed)
- 1 tbsp lemon juice
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tbsp of the kadai masala powder, turmeric powder, red chili powder, coriander powder, ginger, garlic, and salt. Mix well and let it marinate for at least 30 minutes, or preferably for a couple of hours in the refrigerator.
- Prepare the Base: Heat oil and butter (or ghee) in a kadai or a large pan over medium heat. Add the chopped onion and sauté until golden brown. This step is crucial for building the flavor base, so don’t rush it.
- Sauté the Aromatics: Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant. Be careful not to burn the garlic.
- Cook the Tomatoes: Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and release their juices, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the Spices: Stir in the remaining kadai masala powder (1 tbsp), remaining turmeric powder, remaining red chili powder, and remaining coriander powder. Cook for a minute until fragrant, stirring constantly to avoid burning the spices.
- Cook the Chicken: Add the marinated chicken to the pan and cook until it’s browned on all sides.
- Simmer and Cook Through: Add about 1/4 cup of water, or as needed, to prevent the chicken from sticking. Cover the kadai and simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
- Add the Bell Peppers: Add the diced red and green bell peppers to the kadai. Cook for another 5-7 minutes, until the peppers are slightly softened but still have a slight crunch.
- Finish and Garnish: Stir in the garam masala and lemon juice. Mix well and cook for another minute. Garnish with chopped cilantro.
- Serve: Serve hot with naan bread, roti, rice, or any Indian bread of your choice. Enjoy!
Kadai Chicken is best enjoyed fresh. You can adjust the spice level by adding more or fewer green chilies and red chili powder. Feel free to experiment with the amount of ginger and garlic to suit your personal preferences. This recipe is a guaranteed crowd-pleaser!
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