kadai chicken or butter chicken which is better kadai chicken

Alright folks, buckle up because we’re diving headfirst into the culinary chaos that is… Kadai Chicken! Now, I know what you’re thinking: “Chicken again? Seriously?” But trust me, this ain’t your grandma’s boiled bird. This is Kadai Chicken – the kind of dish that slaps you in the face with flavor and leaves you begging for more. (Don’t actually slap yourself, please.)

Kadai Chicken

Picture this: tender chunks of chicken swimming in a vibrant, spicy, and utterly irresistible gravy. The kind of gravy you’d happily mop up with naan bread, your fingers, or even your face (again, maybe not the face).

Ready to unleash your inner culinary artist? Let’s get cooking!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (Because life’s too short for boring chicken breasts!)
• 1 large onion, finely chopped (Prepare for tears, or wear goggles. Your choice.)
• 2 large tomatoes, finely chopped (Or use a can of crushed tomatoes if you’re feeling lazy. No judgment.)
• 1 inch ginger, grated (Adds a certain “zing” that makes you question everything.)
• 4 cloves garlic, minced (The more garlic, the better. Ward off vampires and bland food at the same time!)
• 2-3 green chilies, slit (Adjust to your spice tolerance. Unless you like pain, in which case, go wild!)
• 1 red bell pepper, cut into 1-inch pieces (Adds a touch of sweetness and makes it look fancy.)
• 1 yellow bell pepper, cut into 1-inch pieces (Ditto above. Double the fancy!)
• 2 tbsp kadai masala (This is the magic ingredient. Don’t skip it!)
• 1 tsp turmeric powder (For color and a touch of health. We’re pretending it cancels out the spice.)
• 1 tsp red chili powder (Because why not? Embrace the heat!)
• 1 tsp coriander powder (Adds depth and complexity, like a really good Netflix series.)
• 1/2 tsp garam masala (The finishing touch. Adds warmth and aroma.)
• 2 tbsp yogurt (Makes the gravy creamy and dreamy.)
• 2 tbsp fresh cilantro, chopped (For garnish. Because presentation matters, even if you’re eating it straight from the pan.)
• 2 tbsp oil (For cooking. Obviously.)
• Salt to taste (Don’t forget this! It’s kind of important.)

Instructions:

1. Marinate the chicken with yogurt, turmeric powder, red chili powder, and salt for at least 30 minutes. (This gives the chicken time to soak up all the deliciousness.)
2. Heat oil in a kadai or wok (a regular pan will do if you’re kadai-less). Add chopped onions and sauté until golden brown. (Patience is key here. Don’t rush the onions!)
3. Add grated ginger and minced garlic and sauté for another minute until fragrant. (Smell that? That’s the smell of victory.)
4. Add chopped tomatoes and green chilies and cook until the tomatoes are soft and mushy. (Embrace the mush!)
5. Add kadai masala, coriander powder, and salt. Sauté for a minute. (Let the spices bloom and fill your kitchen with their aromatic glory.)
6. Add the marinated chicken and cook until it’s browned on all sides. (Sear that chicken like you mean it!)
7. Add the bell peppers and cook for another 5-7 minutes until they’re slightly softened. (Don’t overcook the peppers, we want them to have a little bite.)
8. Add a little water if the gravy is too thick. Simmer for another 5 minutes. (Adjust the consistency to your liking. Gravy is a personal thing.)
9. Stir in garam masala and cilantro. (The grand finale! A sprinkle of magic.)
10. Serve hot with naan bread, rice, or roti. (And maybe a side of yogurt to cool down your burning taste buds.)

There you have it! Kadai Chicken – a dish that’s sure to impress your friends, your family, or even just yourself. So go forth and conquer the kitchen! And remember, if it doesn’t turn out perfectly, just blame it on the spices. They’re mysterious like that.

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Kadai Chicken

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