Dhaba Style Kadai Chicken Recipe|Kadai Masala Chicken|Kadai Chicken|Kadai Chicken Dining Establishment Style|Chicken Kadai|Kadai Chicken Masala Recipe|How to make Kadai Chicken|Chicken Recipe

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Active Ingredients for Kadai Chicken:

– Chicken – 500 gms (curry cut with bones).

Kadai Masala:.
– Coriander Seeds- 2 tsp.
– Cumin Seeds- 1 tsp.
– Fennel Seeds- 1/2 tsp.
– Whole Peppercorns- 1 tsp.
– Whole Red Chillies- 3 nos.

Entire Spices:.
– Cumin Seeds- 1 tsp.
– Dried Red Chillies – 3 whole.

Spice Powders:.
– Turmeric Powder- 1/4 tsp.
– Red Chilli Powder- 1 tsp.
– Coriander Powder- 1.5 tsp.
– Garam Masala Powder- 1/2 tsp.

Other Components:.
– Onions, carefully sliced- 2 medium (150 gms).
– Ginger Garlic Paste- 2 tsp.
– Tomato Purée (readymade)- 5 tbsp.
– Fresh cream-3 tablespoon.
– Onion petals- 1 medium onion (75gm).
– Capsicum (Green Bell Pepper), cubed- 1 big (100 gms).
– Kasuri Methi (Dried Fenugreek Leaves) roasted and powdered- 1 tsp.
– Salt- 1 tsp.
– Oil- 4 tbsp + 1 tablespoon for sautéing.
– Coriander leaves chopped for garnish-2 tbsp.

Preparation:.

– Dry roast the entire spices on low heat for around 2- 3 mins. Cool & grind to a coarse powder.
– Finely slice 2 medium onions and cut 1 medium onion into petals.
– Also cut 1 big capsicum/green pepper into big cubes.
– Heat 1 tbsp oil in a pan and include the onion petals. Sauté on medium heat for a minute and then include the cubed capsicum/pepper. Mix and continue to sauté for another 2 mins. Eliminate these onto a plate and set aside for usage later on.
– Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.

Process:.

– Take a kadhai and heat 4 tablespoon of oil.
– Add the cumin seeds and when it splutters, include the dried red chillies.
– Give a stir and after that include the chopped onions. Fry the onions for around 8-10 minutes on medium heat till light brown.
– Add the ginger garlic paste and fry for 2 minutes on low heat.
– Now include the chicken pieces, provide a mix and then add the turmeric, red chilli, coriander powders and salt.
– Mix and sear/fry the chicken on medium heat for around 3-4 minutes on medium heat till the spices are prepared and oil separates.
– Include the tomato purée, mix well and cook on medium heat for 2-3 mins.
– Now add the Kadai Masala which was made in the mixer previously, mix and cook for 2 minutes on low heat.
– Mix and add 200 ml water, cover & cook for 10 mins on low heat.
– Now include the fresh cream, garam masala powder and the roasted & crushed kasuri methi.
– Offer a mix and cook on low heat for 2-3 minutes till oil separates.
– Add the sautéed onion & capsicum, mix & cook on low heat for 2 minutes.
– Optionally include little water as per needed consistency, give a mix and simmer for 2 minutes on low heat.
– Garnish with chopped coriander leaves and mix & simmer for around 2 mins.

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