ചിക്കൻ ഇങ്ങനെ ഉണ്ടാക്കിയാൽ??ചപ്പാത്തിക്കുംപൊറോട്ടക്കുംചോറിനുംkadai CHICKEN
KADAI CHICKEN
KADAI CHICKEN
Chicken 1 ½ kg
Coriander seeds – 3 tbsp
Cumin seeds – 1 tbsp + 1 tsp
Fennel seeds – ¾ tbsp
Peppercorns – 1 tbsp + ½ tsp
Dried red chillies – 3 nos + 2 nos
Onion – 1 + to saute
Capsicum – to saute
Ginger garlic paste -made from 1 bulb of garlic and a piece of ginger
Turmeric powder – ¾ tbsp
Coriander powder – 1 ¼ tbsp
Kashmiri red chilli powder – 1 tbsp
Red chilli powder – 1 ½ tbsp
Tomato puree – 4 tbsp
Kasuri methi
Coconut oil
Butter – 2 tbsp
Salt
Hi everyone, today let’s see how to make Kadai chicken with a simple recipe, at home..
Most of us would be craving to eat kadai chicken and we hesitate to go out during this time. So this recipe is going to come handy!
So let’s see how to make easy and really tasty kadai chicken at home, for all the chicken lovers…
First, we need to prepare the dry masala for the kadai chicken..
For that, in a pan, dry roast 3 tablespoons of whole coriander seeds, a tablespoon of cumin seeds, ¾ tablespoon of fennel seeds, a tablespoon of whole peppercorns and 3 dried whole red chillies..
Do not substitute this whole masala with powders..
Once you have heated up and dry roasted the spices, transfer it into the smallest jar of the mixer grinder and grind it into a coarse powder.
Next, to prepare the wet masala, heat oil of your choice in a pan.. here I am using coconut oil..
You can use sunflower oil or any other oil of your choice..
Once the oil heats up, add diced capsicum and onions and sautè them just until they soften, and remove from the pan..
Into the same oil, lower the flame, and add a teaspoon of cumin seeds, half a tsp of peppercorns and two dried red chillies, broken into halves..
Next, add finely chopped onion and sautè until it turns golden..
When the onions turn golden, add ginger garlic paste and sautè until the raw smell goes away..
I prepared the ginger garlic paste by crushing a whole bulb of garlic and a piece of ginger in the smallest jar of the mixer grinder, without adding any water..
Once the ginger garlic paste is sauteed, add ¾ tbsp of turmeric powder and sautè until its raw smell is gone.
Next add 1 ¼ tbsp of coriander powder and again sautè it until its raw smell is gone..
Next, add a tablespoon of Kashmiri red chilli powder and sautè well again..
I am adding Kashmiri red chilli powder for the bright red colour..you may skip it if you want to, or you can add normal red chilli powder as well, depending on your taste
Next, I am going to add a tablespoon of normal red chilli powder (add as per your taste
) and saute until the raw smell is gone..
Next, add 1 ½ kg of chicken to the prepared masala, and mix it along well with the masala and add salt to taste..
Keep sauteing it for the first 5 minutes with the lid open..
At this point, you may also add a little butter for extra softness of the chicken..
Next, I am going to add 4 tablespoons of Tomato Puree into the kadai chicken..
If you do not have tomato puree, you can grind two tomatoes in the mixer grinder and make a paste of it.. If you are using tomato paste like this, add the paste before adding the chicken, and cook it well until it’s fully cooked before adding the chicken into the tomato paste..
If you do not have either of these, you may at Tomato ketchup..
Mix the tomato puree with the kadai chicken and let it cook on medium flame until it’s halfway done, on a low flame.
When the chicken is halfway done, add the dry kadai masala which we had initially crushed in the mixer grinder..
After adding the kadai masala, close the lid and cook the chicken again..
Once the chicken looks cooked, add a little kasuri methi to the curry..
If your chicken does not release enough water, you may add a little extra water needed to cook, when it’s halfway done..
My chicken had released enough water and hence I did not add extra water..
This curry should neither be too thin nor too thick..
Once the curry looks fully cooked, add the sautèed capsicum and onions which we had kept aside..
Along with the vegetables I am going to add 2 tablespoons of butter as well butter is completely optional
Give it all a good mix and keep it close for two more minutes and your kadai chicken will be ready to be served..!!
The quantity of masala specified is for 1 ½ kg of chicken..If you are using more or less chicken, adjust the quantity of the masala accordingly..
I hope you enjoy this recipe of delicious kadai chicken.. do not forget to leave comments below if you try this at home..
source
