Kadhai chicken is a chicken curry recipe which is usually cooked in kadhai/skillet. Kadhai is a wok-type utensil used in Indian cooking. The speciality of kadhai chicken is, it is not only cooked in kadhai/skillet but also it is served in kadhai/skillet. The idea of kadhai chicken is to cook all the ingredients in tomato based thick gravy and in their natural juices. Kadai chicken is also called as Karahi chicken and it gets it best colour and taste from the kadai it is cooked on. So it is best when cooked in iron kadai. Indian kadai is similar to chinese wok except that kadai is deep bottomed and is available in various metal forms like steel, iron, plastic, brass, copper, copper-bottomed and non stick. Kadai chicken is simple and easy to cook and is ideal on special occassions. This cuisine can be found on the menu cards in every restaurant worldwide where indian food is served. And it is a cuisine from the land of Punjab, which is known widely for its culture and food.
Here is a reference to the Indian kadai. This kadai is a stainless steel kadai. But kadai is also available in various metals like brass, copper, copper- bottomed, iron and non stick. In restaurents, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant.Ingredients:
Chicken - 1 kg , cut into big pieces
Coriander seeds - 2 tablespoons
Cumin seeds - 2 teaspoons
Blackpepper - 6
Whole dry red chillies - 6
Garam Masala - 2 tablespoons
Ginger - 2 inch piece / 2 tablespoons
Garlic cloves - 15 nos /3 tablespoons
Ghee - 2 tablespoons
Oil - 2 tablespoons
Tomatoes - 4-5 Large nos
Onions- 1 , chopped
Fresh coriander leaves - 2 tablespoons
Green chillies - 4, silted
Salt - to taste.
Kasuri methi - 1 teaspoon.
Method:
- Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
- Grind red chillies, ginger and garlic to a fine paste. Heat ghee and oil in a kadai, add onion and sauté till lightly browned.
- Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add the silted green chillies and saute for a minute.
- Add tomatoes and salt and continue to sauté till the tomatoes become soft.
- Add the chicken and saute. Simmer for 5 minutes.
- Stir occassionally till the gravy is little thick and gets sticked to the chicken. Check that the chicken is tender by now. Oil could be seen on the surface by now or on the sides of the pan.
- Once the chicken is tender, add half a cup of water and stir well. Cover it with lid and cook in medium flame for 5 minutes till the chicken is done and the gravy look thick and rich.
- Once the saturated fat and oil surfaces on the top, add the garam masala and kasuri methi and cook further for 2 minutes .
- Kadai or Karahi chicken is ready. Garnish it with chopped coriander leaves and serve hot with Roti or Naan.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with Roti or Naan.
Note:
- Chop the tomatoes finely.
- Cut the chicken in big pieces.
- Crush the kasuri methi in your palms and add the gravy.
- Use Ghee and Oil in equally for more control on calories.
Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines
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Hi Meena,
Thanks for all your praises. I and one of my friend Apurva took lots of efforts in creating this page. It took us atleast 5 days on the whole to script down and for adding various things before finally getting this template.Yes, I am on facebook and you can see me there by my name.