Kadhai Chicken | Home Made | Recipe

May 16, 2023

2 hours

medium

When it comes to the rich tapestry of Indian cuisine, Kadhai Chicken stands out as a tantalizing dish that combines aromatic spices, succulent chicken, and a delightful blend of flavours. This iconic recipe takes its name from a traditional Indian cooking utensil used to prepare it called “kadhai,” . Bursting with warmth, spice, and complexity, Kadhai Chicken has become a beloved dish enjoyed by people all over the world. Join us on a flavourful journey as we uncover the secrets and delights of this delectable dish.

Where did the Kadhai Chicken originate?

Kadhai Chicken traces its roots to the northern regions of India, particularly Punjab and Rajasthan. The name “kadhai” itself translates to “wok” in English, a utensil used to prepare it, emphasizing the utensil’s crucial role in preparing the dish. It showcases the traditional methods of cooking in a kadhai, a thick-bottomed, circular-shaped utensil that allows for even heat distribution. This savory dish has a long history and is deeply entrenched in the region’s culinary heritage.

The robust flavours of Kadhai Chicken reflect the cultural diversity of India. It combines a harmonious medley of spices that tantalize the taste buds. From the rich garam masala to the fiery red chili powder, each ingredient contributes to the dish’s unique flavour profile, making it a true representation of Indian cuisine’s depth and variety.

Kadhai Chicken delights the senses with its vibrant colors, robust flavours, and enticing aroma. The blend of spices creates a symphony of tastes—rich, tangy, and mildly spicy—elevated by the freshness of the ingredients. The chicken is succulent and tender, enveloped in a luscious, thick gravy that coats every morsel. The addition of bell peppers not only adds a touch of sweetness but also imparts a delightful crunch, enhancing the overall texture of the dish. The flavours and textures meld together to create a truly satisfying culinary experience.

Serving and accomodation

Kadhai Chicken is commonly enjoyed with naan or roti which help soak up the flavours from gravy. To complement the dish, garnish it with fresh coriander leaves. You can also squeeze a lime for an added burst of freshness. A side of raita, a yogurt-based condiment, helps balance the spices and cools the palate.

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Ingredients

Adjust Servings

	1 Kg Chicken small pieces
	2 tbsp Oil or Ghee
	3 Onions large, 2 finely chopped, 1 cut in 4 pieces only
	5 Tomatoes medium, 1 finely chopped, 4 blended
	2 Green chilli
	2 tsp Ginger garlic paste
	1 Capsicum
	1 cup Water
	1 cup Dahi/Curd
	½ Lemon
	½ cup Green coriander chopped

Spices

	1 tsp Salt adjust to taste
	2 tsp Kashmiri red chillie
	¼ tsp Turmeric powder
	Kasoori methi
	1 tsp Cumin seeds
	1 tsp Fennel seeds
	1 tsp Black pepper
	2 tbsp Coriander seeds not the powder
	1 Cinnamon stick
	6 Dry red chillies

Nutritional Information

2172 Total Calories

15.3g Total Fat

195mg Cholesterol

773mg Sodium

17.1g Total Carbohydrate

81.5g Protein

Directions

Masala preperation

In a fry pan add 1tsp cumin seeds, 1tsp fennel seeds, 1tsp black pepper, 1 cinnamon stick, 1½ tsp coriander seeds, 6 dried red chillies, and roast them for 5 mins.

Add these spices in a blender and grind them to powder. Store this grounded powder in a small container for later.

Mark as complete

Chicken Merination

In a container (big enough to hold 1 kg chicken pieces) add 1 cup curd, 1 tsp ginger garlic paste, 1 tsp kashmiri red chilli powder, ¼ tsp turmeric, 1 tsp salt, ½ lemon juice, and mix them well.

Add chicken to the mixture and mix well. Store in fridge for atleast 1 hour.

Mark as complete

After 1-2 hour merination

In a pan, add 1 tbsp oil and let it heat. Add chicken mixture and fry it until half cooked.

Turn off the stove and place it on the side for later use.

Mark as complete

Gravy

Place kadhai/wok on a stove and turn on the heat at high flame. Add 3 tbsp oil. Add cumin seeds and let it sizzle. Add 2 chopped onions and 2 green chilies cut in long pieces. Fry them all until golden brown. Add 1 tsp ginger garlic paste and saute for 2 mins.

Now mix in 1 chopped tomato, 1 tsp kashmiri red chili, 1 tsp salt and saute. Add tomato puree and cook for 7-10 minutes until the oil separates. Add the chicken , 2 tsp grounded powder that we prepared earlier and mix them well. Let it cook for 10 mins.

Mark as complete

Chop 1 capsicum and 1 onion in big pieces. Add them to the gravy with 1 cup water and let it cook for 10 more minute. Adjust water according to the thickness of the gravy is required.

Add kasuri methi in the mixture and mix it well and cook for 1 more minute. Once chicken is cooked, add chopped coriander and serve it hot with chapati or naan.

Mark as complete

Notes

#1 - Nutrition info is only a rough estimate based on the ingredients. Note that exact values may vary from case to case.

#2 - There are many ways to adjust ingredients as per your taste. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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