As a child i remember getting to eat chicken probably once a week and on special occasions. We were definitely no badly off, it just how things were back then. OK way back then! Now days chicken has become a part of our daily diet. Well almost. But we do seem to be eating more chicken now than what we did when we were kids.
With chicken so much a part of our diets, it’s sometimes quite difficult to decide which chicken recipe to make. Your not in the mood for a heavy gravy style chicken and neither do you want a dry style chicken. You want something that’s in-between the two styles but bursting with flavor and at the same time you want that restaurant taste! Tough choice!
That’s when you really must make my version (a fabulous and the best one!) of Kadhai Chicken. It’s quick and easy and tastes great! Here’s what you will need:
Ingredients for Three to Four Servings:
Chicken – 400 Grams on the Bone
Tomatoes – 2 Medium Pureed in Blender till Smooth
Onions – 1 Large Finely Chopped
Ginger – 1 1/2 Teaspoons Paste
Garlic – 1 Teaspoon Paste
Kadhai Masala – 1 1/2 Teaspoon (recipe below)
Cooking Oil – 2 1/2 Tablespoons
Salt – As per Preference
Turmeric Powder – 1/2 Teaspoon
Red Chilly Powder – 1/2 Teaspoon
Fresh Coriander Leaves – 1 Table Spoon of Whole Leaves.
Capsicum – 1/2 Deseeded and Chopped into 1 cm Pieces
Kadhai Masala Recipe:
Coriander Seeds – 1 Tablespoon
Black Pepper Corns – 1/2 Teaspoon
Cumin Seeds – 1 Teaspoon
Whole Red Chillies – 2 Medium Size
Cloves – 3
Green Cardamom – 3
Black Cardamom – 1
Cinnamon Stick – 1/2 ” Stick
Dried Bay Leaves – 2
Dry Roast all the spices separately till they are aromatic. You do not want to brown them so take them off the flame as soon as they start releasing their aromas. Wait till they cool down and blend them till slightly coarse. Store immediately in an airtight container.
Let’s get cooking:
In a medium size kadhai add the oil and heat on medium-high flame. Add the onions and sauté till light golden brown.
Now add the Ginger and Garlic Paste and stir really well. Remember to keep the flame on medium high otherwise the masala will get burnt and your lovely curry will turn bitter. Once the oil and the masala starts to separate add in half the Kadhai Masala and Red Chilly Powder and stir continuously. At this point the stove flame needs to the be at medium low.
At this point add the chicken pieces and make sure that each piece is coated with the masala. Keep stirring till all the chicken pieces turn opaque. Add the tomato puree, salt and turmeric powder and stir gently. Bring to a simmer. Add the remaining Kadhai Masala now. stir well. Increase flame to medium high. Cover and let it simmer and cook for twenty to twenty five minutes. Do stir the curry very gently every seven to ten minutes.
Under any circumstances you do not want your gravy to get stuck at the bottom of the kadhai. This will give your curry a strange bitter taste. So do stir gently every now and then.
You’ll know that your fabulous Kadhai Chicken curry is almost done when the oil starts separating from the gravy. When you see this, drop in the chopped capsicum pieces and stir. At this point turn the stove flame to medium low and turn the stove off exactly five minutes after adding the capsicum. The capsicum will cook in the residual heat and release it’s sweetness. Cooking over! I told you it was easy!
Serve in a pretty plate and garnish with the whole fresh coriander leaves and your first ever Kadhai Chicken Curry is DONE!
Do you know that is how they make Kadhai Chicken Curry in most Indian restaurants? Except the one you just made is much more healthier and a million times more delicious and flavorsome! The flavor and aroma freshly ground spices can give out beats any restaurant dish any day!
I know you’ll love this recipe as much as what i do so please to share on Facebook, Google + and Twitter! Don’t forget to post your comments and queries and i’ll reply to each one of you!