Okay, so I was craving some seriously flavorful Indian food the other day and decided to try my hand at Kadai Chicken. Let me tell you, the aroma alone while it was cooking was enough to make my stomach rumble! It’s easier than I thought, and the end result is just bursting with vibrant spices and that perfect restaurant-quality taste. Here’s how I made it:
Kadai Chicken
This Kadai Chicken recipe is a flavorful and aromatic dish that’s perfect for a weeknight meal or a weekend gathering. The blend of spices and the slightly tangy tomato-based sauce create a truly unforgettable culinary experience. Plus, it looks absolutely gorgeous!
Ingredients:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2-3 green chilies, slit (adjust to your spice preference)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons Kadai masala (easily found in Indian grocery stores, or you can make your own blend of coriander seeds, cumin seeds, red chilies, black peppercorns, and fenugreek seeds, roasted and ground)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons cooking oil
- 1 tablespoon butter
- Salt to taste
- 1/4 cup heavy cream (optional, for richness)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves), crushed
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of the Kadai masala, turmeric powder, red chili powder, salt, and a tablespoon of ginger-garlic paste (use half of the grated ginger and minced garlic). Mix well and let it marinate for at least 30 minutes, or preferably longer (even overnight in the refrigerator).
- Prepare the Base: Heat the cooking oil in a kadai (wok) or a large, heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the remaining grated ginger and minced garlic, and sauté for another minute until fragrant.
- Cook the Tomatoes: Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the mixture, about 5-7 minutes. Stir frequently to prevent sticking.
- Add the Spices: Stir in the remaining Kadai masala, garam masala, and red chili powder (if using). Cook for another minute, stirring constantly, until the spices are fragrant.
- Cook the Chicken: Add the marinated chicken to the pan and cook over medium-high heat, stirring frequently, until the chicken is browned on all sides.
- Simmer the Sauce: Reduce the heat to low, cover the pan, and let the chicken simmer in the tomato-based sauce until it is cooked through and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Add the Bell Peppers: Add the diced red and green bell peppers to the pan and cook for another 5-7 minutes, until the bell peppers are slightly softened but still have a bit of crunch.
- Finish the Dish: Stir in the butter and crushed Kasuri Methi. If using, stir in the heavy cream for added richness. Season with salt to taste.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan bread, roti, or rice.
Seriously, give this Kadai Chicken a try. You won’t regret it! It’s a guaranteed crowd-pleaser, and you’ll feel like a culinary rockstar after making it.
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