RESTAURANT STYLE KADAI CHICKEN | KADAI CHICKEN RECIPE | KARAHI CHICKEN (Step by Step Recipe)

Making my another Chicken debut on this blog with this amazing regional recipe from Punjab. Well, as you know, we Indians love experimenting different recipes with Chicken as a product in the kitchen mostly. So, today we cooked this deliciously looking Kadai chicken in the kitchen for lunch and so, I have come here to share with you the simplest, easy and authentic recipe to make this dish at your home.

Kadai Chicken also known as Chicken Karahi is known for its killer spicy taste and the old Indian home made spices that are used to make this curry is simply mouth wateringly delicious. The dish is prepared in a karahi – Karahi is named after the pan in which it was originally cooked – it is a type of thick, circular, and deep cooking pot. Bone-in Chicken taste best in making this recipe more lip-smacking delicious as the juices from the bone adds more flavor to the curry and make it delicious.

Time: 30 -50 minutes to prepare and cook the dish.

Cuisine: Indian

Course : Main

Chicken Marination Ingredients:

*Ingredients*	Quantity
Chicken (bone-in)	750 g
Ginger Paste	1tsp
Garlic Paste	1 tbsp
Red Chili Powder	1 tsp
Curd	250 ml
Salt	1 tbsp
Vegetable Oil	1 tbsp

*tsp- teaspoon; tbsp- tablespoon*

“Refrigerate the marinated chicken for 1 hour“

Marination of the chicken is very important as this makes the chicken soft and juicy in its texture inside and out, also it adds a very delightful flavor to the chicken curry so it is very important to marinate the chicken before cooking

Gravy Ingredients:

*Ingredients*	Quantity
Marinated Chicken (bone-in)	750 g
Onions (finely Chopped)	2 medium
Onion Petals	2 medium
Capsicum Petals (Green Bell Pepper)	1 medium
Tomato (Puree)	2 medium
Ginger Paste	1 tsp
Garlic Paste	1 tbsp
Red Chili Powder	1 tsp
Turmeric Powder	1/2 tbsp
Coriander Powder	2 tsp
Cumin Powder	1 tsp
Garam Masala Powder	1 tsp
Cashew Paste	5 tbsp
Fresh Cream	6 tbsp
Kasuri Methi (Dried Fenugreek leaves)	1 tsp (roasted & crushed)
Hot Water	250 ml
Ghee	3 tbsp
Salt	As Per Taste

*tsp- teaspoon; tbsp- tablespoon*

Kadai Masala Ingredients:

Items	Quantity
Coriander Seeds	1.5 tsp
Cumin Seeds	1 tsp
Fennel Seeds (saunf)	1 tsp
Whole Black Peppercorns	20
Dried Red Chilies (byadgi chili)	2

*tsp- teaspoon; tbsp- tablespoon*

Preparation:

Step 1 : Dry roast the whole spices on low heat for around 5 mins till its aroma reaches your nose & color changes to slightly brown. Cool & grind to a coarse powder.

Step 2: Finely chop 2 medium onions and cut 2 medium onion and capsicum/green pepper into petals.

Step 3 : Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for 3 minute and then add the green capsicum/bell pepper. Mix and continue to sauté for another 5 mins. Remove these onto a plate and set aside for use later.

Step 4 : Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.

Method to Cook:

Step 1 : Heat ghee in a wok/Karahi over a low flame, when the ghee turns hot, add finely chopped onions and fry till they turn translucent over a medium fame, add ginger and garlic paste, cook until it changes color to little brownish golden.

Step 2 : Add tomato puree, sauté till its raw smell is gone. Next, add sugar, coriander powder, cumin powder, turmeric powder and red chili powder, cook all the ingredients patiently till a nice aroma reaches your nose and all the masala and ingredients are mixed & fried properly.

Step 3 : Add the marinated chicken pieces, coat well with the gravy. Pour in the rest of the marinade. Mix well. Cover & Cook over medium flame 7-8 minutes.

Step 4 : Pour cashew nut paste and Kadai masala (prepared earlier), garam masala powder. Mix well. Add hot water 250 ml. Simmer over high flame 5 minutes/

Step 5 : Pour Fresh cream and sprinkle (crushed & roasted) dried fenugreek leaves. Add the sautéed onion & capsicum, mix & cook on low heat for 2 mins. Cook till the gravy thickens and reaches to your desired consistency.

Step 6 : Garnish with green chilies. Mix well to serve with rice, roti or naan.

Undoubtedly, one of the most popular curries in India to try at home and not just only in restaurants, so go ahead and give it a try to this recipe at your home and let me know your views in the comment section below.

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