Kadai Chicken
A very popular North Indian Dish !!! Best combination with all Indian Breads & less spicy too !!!!
Serves: 3
You will need
1 tablespoon oil
3 cloves
2 cardamoms
1 stick cinnamon
30 g ginger - garlic paste (2 tablespoons)
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon cumin powder (jeera powder)
1 teaspoon coriander powder
1 tablespoon water
1 onion, cut into lengthwise and separate each layer
1 bell pepper, cut into lengthwise (optional)
1 tomato, cut into lengthwise
500 g chicken pieces, cut into medium pieces
1/2 cup (50 ml) water
3/4 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves
3 cloves
2 cardamoms
1 stick cinnamon
30 g ginger - garlic paste (2 tablespoons)
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon cumin powder (jeera powder)
1 teaspoon coriander powder
1 tablespoon water
1 onion, cut into lengthwise and separate each layer
1 bell pepper, cut into lengthwise (optional)
1 tomato, cut into lengthwise
500 g chicken pieces, cut into medium pieces
1/2 cup (50 ml) water
3/4 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves
Method
Wash and clean chicken pieces. Drain out water thoroughly.
Dilute red chilli powder, coriander powder and cumin powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a kadai / pan. Add cloves, cardamoms and cinnamon stick. Saute on a low heat for 2 minutes.
Add ginger - garlic paste and stir well until the raw smell goes.
Add diluted spice powder mix. Stir well until the water dries up.
Add onion, bell pepper and tomato slices. Stir well for 3 - 4 minutes until well blended.
Add chicken pieces, salt to taste and half cup water. Cover with a tight lid and cook on a low to medium heat for 25 - 35 minutes or until done and chicken pieces softens and the gravy thickens.
Sprinkle chopped coriander leaves. Serve hot with any Indian Breads or Pulao.
Dilute red chilli powder, coriander powder and cumin powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a kadai / pan. Add cloves, cardamoms and cinnamon stick. Saute on a low heat for 2 minutes.
Add ginger - garlic paste and stir well until the raw smell goes.
Add diluted spice powder mix. Stir well until the water dries up.
Add onion, bell pepper and tomato slices. Stir well for 3 - 4 minutes until well blended.
Add chicken pieces, salt to taste and half cup water. Cover with a tight lid and cook on a low to medium heat for 25 - 35 minutes or until done and chicken pieces softens and the gravy thickens.
Sprinkle chopped coriander leaves. Serve hot with any Indian Breads or Pulao.
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