Alright folks, gather ‘round! We’re diving into the culinary chaos today with a dish so good, it’ll make your taste buds do the cha-cha. We’re talking Chicken Kadai, a symphony of spices and chicken that’ll have you licking the plate clean. Buckle up, because this ain’t your grandma’s bland chicken soup.
Chicken Kadai | Ron Foods
Feast your eyes on this majestic creation! It’s so vibrant, it could probably power a small city. Don’t just stare, though – let’s get cooking!
But before we embark on this flavor adventure, let’s make sure we have all the necessary ammunition. You know, the ingredients! Without them, we’re just staring at an empty pot and dreaming of deliciousness. And nobody wants that.
Ingredients:
- Chicken: 1.5 lbs, boneless, skinless, and cut into bite-sized pieces (because who wants to wrestle with a whole chicken on a Tuesday?).
- Onions: 2 medium, finely chopped (prepare for tears, it’s the onion’s revenge!).
- Tomatoes: 3 medium, finely chopped (choose ripe ones, not the ones that feel like rocks).
- Ginger-Garlic Paste: 2 tablespoons (the dynamic duo of Indian cuisine).
- Green Chilies: 2-3, slit lengthwise (adjust to your spice tolerance – we’re not responsible for any spontaneous combustion).
- Bell Peppers: 1 green and 1 red, diced (adds color and a little crunch).
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed (the secret ingredient that elevates this dish).
- Coriander Powder: 2 teaspoons (for that earthy goodness).
- Turmeric Powder: 1 teaspoon (because every dish needs a little sunshine).
- Red Chili Powder: 1 teaspoon (or more, if you’re feeling brave).
- Garam Masala: 1 teaspoon (the finishing touch).
- Cooking Oil: 3 tablespoons (use a neutral oil like vegetable or canola).
- Fresh Cilantro: For garnish (because everything looks better with a sprinkle of green).
- Salt: To taste (the unsung hero of every dish).
- Water: ½ cup (to help create that luscious gravy).
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken with 1 tablespoon of ginger-garlic paste, ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and salt. Mix well and let it marinate for at least 30 minutes (or longer for maximum flavor absorption).
- Sauté the Aromatics: Heat oil in a kadai (or a large skillet) over medium heat. Add the chopped onions and sauté until golden brown. This is where your kitchen starts to smell amazing.
- Add the Ginger-Garlic Paste and Chilies: Add the remaining 1 tablespoon of ginger-garlic paste and the slit green chilies. Sauté for another minute until fragrant.
- Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and become mushy. This usually takes about 5-7 minutes.
- Add the Spices: Add the coriander powder, turmeric powder, red chili powder, and salt. Sauté for a minute until the spices release their aroma. Don’t let them burn!
- Cook the Chicken: Add the marinated chicken and cook until it’s browned on all sides.
- Add Bell Peppers and Water: Add the diced bell peppers and water. Cover the kadai and simmer for about 15-20 minutes, or until the chicken is cooked through and the gravy has thickened.
- Finish with Kasuri Methi and Garam Masala: Crush the kasuri methi between your palms and add it to the kadai. Stir in the garam masala. Cook for another 2-3 minutes.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.
And there you have it! Chicken Kadai – a dish so good, it’ll make you want to do a little dance in the kitchen. Enjoy!
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