Kadai Chicken | Kadai Chicken Curry | Chicken Karahi Recipe

Kadai Chicken is one of the popular Non-Vegetarian menu in Indian Restaurants. This Kadai Chicken & Butter Chicken are our constant Non Veg menu order along with Tandoori Roti or Naan. I wanted to recreate this popular restaurant dish at home for long time. Finally it happened a month ago. Because of Christmas Recipes this and few other recipes were still lying in my draft. This is a curry like side dish in which chicken is cooked in a spicy tomato gravy with capsicum. The capsicum gives unique flavor to this chicken curry. I took the kadai Masala powder recipe from Youtube, Vachef's video and tried similar to my Kadai Paneer recipe. This is a very simple and easy to make chicken curry which is so flavorful and delicious. I am happy with the outcome and we all loved it. You can serve this kadai chicken with Rotis / Paratha / Poori / Naan / Pulao.

Kadai Chicken Recipe
Prep Time : 10 minutes |  Cook Time : 20-25 minutes

Serves : 4

Ingredients

1. Chicken   1 lb / 450 gm
2. Capsicum    1 medium sized (diced)
3. Onion    1/2 cup (finely chopped)
4. Tomato    1 large (finely chopped)
5. Tomato Puree     1/2 - 3/4 cup
6. Ginger Garlic Paste     1-2 tsp
7. Chilli Powder     1/2 tsp + 1/2 tsp(to marinate)
8. Turmeric Powder    1/4 tsp
9. Salt      to taste
10. Cilantro    few finely chopped
11. Ginger    1" julienned (to garnish)
12. Oil     1 tbsp + 1/2 tsp
13. Cumin seeds     1/4 tsp

For Kadai Masala

1. Dry Red chilli   5 no.s
2. Coriander seeds     1 tbsp
3. Pepper corns    1/2 tsp or less
4. Fennel seeds    1/4 tsp
5. Cumin seeds    1/4 tsp
6. Kasoori Methi/Dry Methi leaves     1/2 tsp

Notes:
If you like you can also add 2-3 tbsp heavy cream in the last and simmer for 2 minutes and switch off.
Adjust spices to your desired lever, above one is a medium spicy curry.
Adding capsicum is optional but sure gives nice flavor and taste to the curry.
For dry masala skip chopped tomatoes and use puree alone and use 1/4 cup - 1/2 cup water to cook chicken. After adding chicken please turn the heat to medium and cook with lid closed or you can also use pressure pan to cook chicken.

Method

• Wash chicken pieces, drain and marinate with turmeric powder and chilli powder and keep aside.
• Heat a pan/kadai, when its heated add fry red chilli, coriander seeds, fennel seeds, cumin seeds, pepper corns and roast for a minutes and lastly add dry methi leaves stir and remove from the stove.

• Allow to cool for a while then grind it to a coarse powder and keep aside.
• Heat 1/2 tsp oil in same pan, stir fry diced capsicum for 1-2 minutes and keep aside.
• Now heat oil in a wok, add cumin seeds allow to splutter then add finely chopped onions and saute for 2-3 minutes.

• Then add ginger garlic paste, sprinkle little salt and saute until raw smell leaves.
• And then add chopped tomatoes and tomato puree and cook till oil leaves and moisture dries.

• After that add 1/2 of the ground kadai masala and stir fry for a minute.
• Then add chicken pieces, remaining 1/2 of ground kadai masala, turmeric powder and stir for 3-4 minutes and add 1/2 cup - 3/4 cup water, enough salt and cook for 15-20 minutes with lid closed or until chicken gets cooked well.

• After that open the lid, turn heat to medium high and cook for another 1-2 minutes and add stir fried capsicum and mix well.
• Let it simmer for another 1 minute  and switch off the stove.
• That's it...Delicious Kadai Chicken ready. Garnish with finely chopped cilantro and ginger julienne.