Restaurant Style Kadai Chicken | Kadai Chicken Recipe | Kadai Chicken Restaurant Style | Kadai Chicken | Chicken Kadai | Kadai Chicken Masala Recipe | How to make Kadai Chicken | Chicken Recipe

Ingredients for Kadai Chicken:

– Chicken – 500 gms (curry cut with bones)

Kadai Masala:
– Coriander Seeds- 1.5 tsp
– Cumin Seeds- 3/4 tsp
– Fennel Seeds- 1/2 tsp
– Whole Black Peppercorns- 1/2 tsp
– Dried Red Chillies- 2

Whole Spices:
– Cumin Seeds- 3/4 tsp
– Whole Black Peppercorns- 8-10
– Dried Red Chillies- 2 (cut into 2)

Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 3/4 tsp
– Coriander Powder- 1.5 tsp
– Garam Masala Powder- 1/2 tsp

Other Ingredients:
– Onions, finely chopped- 2 medium (150 gms)
– Ginger Garlic Paste- 2 tsp
– Tomato Purée (readymade)- 5 tbsp
– Onion petals- 1 medium onion (75gm)
– Capsicum (Green Bell Pepper, cubed- 100 gms
– Cashew paste- 10 cashew nuts
– Kasuri Methi (Dried Fenugreek Leaves) roasted and powdered- 1 tbsp
– Salt- 1 tsp
– Oil- 3 tbsp

Preparation:

– Dry roast the whole spices on low heat for around 3 mins. Cool & grind to a coarse powder.
– Finely chop 2 medium onions and cut 1 medium onion into petals.
– Also cut 1 big capsicum/green pepper into big cubes.
– Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for a minute and then add the cubed capsicum/pepper. Mix and continue to sauté for another 2 mins. Remove these onto a plate and set aside for use later.
– Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.

Process:

– Take a pan and heat 3 tbsp of oil.
– Add the cumin seeds and when it splutters, add the whole peppercorns and then the dried red chillies.
– Give a stir and then add the chopped onions. Fry the onions for around 8-10 mins on medium heat till light brown.
– Add the ginger garlic paste and fry for 2 mins on low heat.
– Now add the chicken pieces, fry on high heat for 5 mins.
– Add the turmeric, red chilli, coriander powders and salt, mix well and fry for 2-3 mins on medium heat till the spices are cooked and oil separates.
– Add the tomato purée, mix well and cook on medium heat for 2-3 mins.
– Now add the Kadai Masala which was made in the blender earlier, mix and cook for 2 mins on low heat .
– Mix and add 250 ml water, cover & cook for 10 mins on low heat.
– Now add the cashew paste and the garam masala powder, give a mix and cook on low heat for 5 mins till oil separates.
– Add the sautéed onion & capsicum, mix & cook on low heat for 2 mins.
– Now sprinkle the roasted & powdered Kasuri Methi, mix and cook on low heat for 2 mins.
– Garnish with chopped coriander leaves while serving.

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