Kadai Chicken is a delicious chicken curry traditionally cooked in a kadhai, which is a heavy-bottomed pot or wok. Restaurant Style Spicy Kadhai Chicken is cooked with ground spices, which we can relish with any Indian flatbread like phulka, plain paratha, tandoori roti, and jeera rice or lemon rice. I always make chicken curry in a pan at home, for which I use only homemade spices. because they taste much better than store-bought spices. Homemade masala is better in taste or colour and is chemical-free.
North Indian-style chicken curry, where chicken is cooked in a spicy, freshly ground spice mix, can also be made with good store-bought spices. I prefer to make most of my vegetables in a kadai, including kadai mushrooms, kadai paneer, kadai mutton, etc. Chicken is mostly made in a pan on big functions and special occasions in the village. It is simple and good to make in these types of gatherings. It is a popular Indian rural recipe that is also prepared in Indian restaurants.
I always use roasted chicken with bones to make chicken kadhi, which improves the taste; you can also use chicken with bones or boneless chicken if you want.
Ingredients for Kadai chicken.
To make Karahi Masala at home, you will need some everyday ingredients, which include whole coriander, cumin, black pepper, long and dry red chilies, and bay leaves. And for cooking, you can add vegetable oil, onions, tomatoes, fenugreek, ginger, garlic, green chili, coriander powder, garam masala powder, chicken masala, turmeric powder, and salt according to your taste.
Cream and curd :
You can use curd to make gravy for chicken. If curd is not available, cream can also be used. Curd and cream are the two ingredients that make the gravy thick and tasty.
Chicken is marinated with turmeric powder, red chilli powder, lemon juice, and salt. Marination makes the chicken juicy and spicy. Here I will not marinate the chicken because I have used roasted chicken; I will cook the chicken directly in a pan while making the spices.
How to make kadai chicken.
Here, I have used 500 g of roasted bone-in, skinless chicken. Cut the chicken into 1inch pieces and wash it with water. Marinate the chicken with 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon freshly squeezed lemon juice, and 1 teaspoon salt. Cover the bowl and keep the chicken in the fridge for 30 minutes. Marinating the chicken is optional. Here I will make chicken without marinating it.
Make Kadai Masala for chicken curry.
Roast 4 dry red chilies, 10 black peppercorns, 10 cloves, 2 bay leaves, and 1 tablespoon coriander seeds on low heat till they turn brown. Stir continuously for roasting. After roasting, take out the spices and keep them aside.
Make the curry for chicken.
1 . Heat 4 tbsp vegetable oil in a skillet over medium heat. As soon as the oil becomes hot, put 1 tablespoon cumin seeds in it and fry them till they crackle.
2 . After roasting cumin, add the chicken, add half chopped pieces of 4 tomatoes along with one spoon of salt, mix, and cover.
3 . Tomatoes will melt after cooking for 5 minutes, so the tomatoes have to be crushed a little by separating their peels.
4 . Now we will put chopped ginger, garlic, and chopped green chillies and spices in it, mix it well, and keep it covered for 5 minutes.
5 . Now we will mix garam masala, chicken masala, kasoori methi, and salt as per taste. After mixing for 1 minute, we will put cream in it and keep it covered for 10 minutes by reducing the flame.
7 . Kadhai chicken is ready; you can serve it hot by garnishing it with coriander leaves.