Kadhai Chicken is a delicious spicy gravy made by cooking chicken with Kadhai Masala, onions, tomatoes, capsicum, spices and herbs. Kadhai chicken is a great side dish for both flatbread and rice and is loved by all because of its taste. Learn how to make an embroidered chicken with step by step pictures.
I always have to motivate myself to cook non-veg dishes, finally last weekend I made this Kadai Chicken which I had been postponing for months. I am sure that if this place was not there then I am sure that I would indulge myself in luxury and would not learn to eat non-veg at all because both husband and mithu are not very fond of non-veg.
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About Kadhai Chicken
Kadhai chicken is made by first preparing the kadhai masala and then cooking the chicken with onions, tomatoes, capsicum, spices and herbs. Kadhai Chicken / Kadhai Chicken Masala is one of the popular Chicken Recipe Served in restaurants. It is a North Indian dish where chicken is cooked with freshly ground spices and the distinct flavor of capsicum which is the specialty of this dish. For vegetarians you can check out my Kadhai Paneer Recipe.
I love Kadhai Masala dishes because the unique taste of the spice mixture is great. This is the easiest chicken recipe that even beginners can try. Do try this Kadai Chicken Masala and enjoy!
Kadhai Chicken Ingredients
- Kadhai Masala – A special spice blend is prepared using coriander seeds, Kashmiri red chilli, black pepper, cumin and cinnamon.
- Onion – Finely chopped onion is used for gravy. Chopped onions are added to oil and kadhai masala.
- Ginger Garlic Paste – Ginger garlic paste adds more aroma and flavour.
- Tomato – Tomato can be used chopped or can also be used in the form of puree.
- Capsicum (Capsicum) – I have used red and green capsicum.
- Herbs – Coriander leaves and Kasuri methi are used for decoration and flavour.
- Cream – Fresh cream balances the acidic taste of tomatoes so I would recommend adding it.
- Tadka – The oil is heated and then seasoning of cinnamon, cloves and bay leaves is applied.
similar recipe
How to make Kadhai Chicken Recipe step by step
1. Dry roast the ingredients listed under ‘To roast and grind’ until golden brown, then grind it to a semi-coarse powder, keep aside.
2. Heat a pan and add a teaspoon of oil and fry the capsicum until crisp (this step is completely optional), do not let it turn brown, keep aside. Clean the chicken, wash it well, then add half the roasted powder, ginger-garlic paste, salt, lemon juice, turmeric powder, marinate it and keep it aside.
3. Heat oil in a cooker – add the things listed below ‘for tempering’, then add onion, ginger garlic paste and let it turn light brown. Then add tomato puree along with remaining roasted powder.
4.Mix well and let it cook until the raw smell of tomatoes and spices goes away. Add salt as required. Then add the chicken pieces and fry for 3 minutes until the raw texture of the chicken changes. Add some water, say ½ cup, cover and cook for 10-12 minutes until the chicken pieces become soft or pressure cook for 4-5 whistles.
5. Let the water reduce and the oil separate, at this stage add the roasted capsicum and stir vigorously. Let it cook for 3 minutes on medium flame so that the capsicum and chicken mix well and the spices get coated properly. Finally garnish with coriander leaves and close.
Serve hot with boiled rice or rotis!
Expert Tips
- You can cook the chicken with spices in a pressure cooker for 4-5 whistles, otherwise cover and cook it as per your choice.
- I didn’t add extra red chilli powder – you can add a teaspoon if you want a spicier gravy.
- Adding lemon juice to marinated chicken will make the chicken soft.
- I used my pressure pan because I decided to pressure cook the chicken because it cooks quickly.
- Roasting the capsicum is optional, you can also add it to the gravy as is. I toasted it to make it crisp and added it at the last step to retain its crispiness.
serving and storage
- Serve Kadhai Chicken with Naan, Roti or Chapati or any Indian flatbread.
- Kadhai chicken can also be served with light pulao or plain basmati rice and dal.
- This Kadai Chicken stays good for 1 day at room temperature and 2-3 days in the refrigerator.
If you have any further questions about this Kadhai Chicken Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
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📖 Recipe Card
Kadhai Chicken Recipe
Kadhai Chicken is a delicious spicy gravy made by cooking chicken with spices, tomatoes, onions and herbs. Kadhai chicken is a great side dish for both flatbread and rice and is loved by all because of its taste. Kadhai chicken recipe is explained step by step with pictures in this post.
Material
- 200 Gram Cock
- 1 large onion finely chopped
- 3 tablespoon green capsicum cut into bite-sized pieces
- 1 and ½ small spoon ginger garlic paste
- 1 generous pinch turmeric powder
- 1 small spoon lemon juice
- 2 Big Tomato
- 1 tablespoon fresh coriander finely chopped
- Salt to taste
To get angry:
- 1 tablespoon Oil
- one and a half Bay leaf
- 2 cloves
- 1 Cardamom
Roast and make dry powder
- 2 small spoon coriander seeds
- 1 small spoon pepper corns
- one and a half small spoon Cumin
- 3 open school red chilli
- ¼ inches cinnamon
Instruction
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Dry roast the ingredients listed under ‘To roast and grind’ until golden brown, then grind it to a semi-coarse powder, keep aside.
-
Heat a pan and add a spoon of oil and fry the capsicum till it becomes crisp (this step is completely optional)… do not let it turn brown, keep it aside.
-
Clean the chicken, wash it well, then add half the roasted powder, ginger-garlic paste, salt, lemon juice, turmeric powder, marinate it and keep it aside.
-
Heat oil in a pan – add the things listed under ‘For seasoning’, then add onion, ginger garlic paste and let it turn light brown. Then add tomato puree along with remaining roasted powder.
-
Mix well and let it cook until the raw smell of tomatoes and spices goes away. Add salt as required…
-
Then add the chicken pieces and fry for 3 minutes until the raw texture of the chicken changes.
-
Add some water, say ½ cup, cover and cook for 10-12 minutes until the chicken pieces become soft or pressure cook for 4-5 whistles.
-
Let the water reduce and the oil separate, at this stage add the roasted capsicum and stir vigorously.
-
Let it cook for 3 minutes on medium flame so that the capsicum and chicken mix well and the spices get coated properly.
-
Finally garnish with coriander leaves and close.
-
Serve Kadhai Chicken hot with boiled rice or rotis!
notes
- You can cook the chicken with spices in a pressure cooker for 4-5 whistles, otherwise cover and cook it as per your choice.
- I didn’t add extra red chilli powder – you can add a teaspoon if you want a spicier gravy.
- Adding lemon juice to marinated chicken will make the chicken soft.
- For good taste you can use iron kadhai. I used my pressure pan to pressure cook my chicken because it cooks quickly.
- Roasting the capsicum is optional, you can also add it to the gravy as is. I toasted it to make it crisp and added it at the last step to retain its crispiness.
nutrition Facts
Kadhai Chicken Recipe
Quantity per serving (100 grams)
calories 211
Calories from fat 135
% daily value*
thick 15g23%
saturated fat 3g19%
Trans fat 0.1 gram
Polyunsaturated Fat 4g
Monounsaturated Fat 8 grams
cholesterol 36 mg12%
sodium 1980 mg86%
potassium 299 mg9%
carbohydrates 10 grams3%
fiber 3g13%
sugar 3 grams3%
protein 10 grams20%
Vitamin A 178IU4%
vitamin C 20 mg24%
Calcium 60 mg6%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
