Kadai chicken recipe is a popular chicken gravy of north part of India. Kadai chicken is a mild chicken gravy cooked with crunchy capsicum and onions. The main flavour and aroma comes from homemade kadai masala powder.
- 2 tablespoons oil
- 2 medium size onion cubed
- 2 tablespoon home made kadai masala powder
- 2 whole red chilies
- 1 teaspoon ginger garlic paste or grated
- 250 grams boneless chicken washed & cleaned, cubed
- 2 medium tomatoes roughly chopped
- 1/4 teaspoon red chilli powder
- Salt to taste
- 2 large green capsicum cubed
- 1 tablespoon greek yogurt or normal yogurt
- 1/2 teaspoon kasuri methi
- 1/4 teaspoon garam masala
- 1 tablespoon coriander leaves chopped
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Heat a deep sauce pan on medium heat. Add oil to heat up. Add cubed onions and saute for 2 minutes. Onions will become translucent then add half of kadai masala powder. Mix together.
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Add red chillies and ginger garlic paste (I used grated ginger garlic). Saute for a minute or till the raw aroma goes.
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Add chicken and saute for 2-3 minutes.
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It will change colour from red to white upon cooking.
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Add chopped tomatoes and cover the lid. Cook for 3 minutes or until tomatoes are mushy.
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Add green capsicum and saute for 2 minutes. Add water to adjust consistency. Let the kadai chicken cook for 5 minutes on low heat with the lid on.
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Note - Add boiled and warm water to adjust consistency.
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Then sprinkle kasuri methi, garam masala, remaining kadai masala powder and yogurt. Mix everything.
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Add chopped coriander leaves. Let it simmer for 2 minutes.
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Switch off the gas. When kadai chicken cool down, consistency will be thickened.