Kadai Chicken

It’s been almost a month since I tried a new Indian chicken curry recipe, so I decided to make one this past weekend to go with a couple of rice dishes. I like the simplicity of this dish, not too threatening for a beginner, I also love the masala ingredients! So aromatic when they were being roasted!  If you are looking for something new to try or a variation to an Indian chicken curry recipe, give this a shot 🙂

It's been almost a month since I tried a new Indian chicken curry recipe, so I decided to make one this past weekend to go with a couple of rice dishes. I like the simplicity of this dish, not too threatening for a beginner, I also love the masala ingredients! So aromatic when they were being roasted! If you are looking for something new to try or a variation to an Indian chicken curry recipe, give this a shot 🙂

Summary

    Ingredients

    Chicken: A combo of chicken thighs and legs are good
    1/4 tsp Cumin Seeds:
    1 large Onion: onion diced
    2 Tomato: medium chopped
    2 Capsicum: cut into chunks
    1 tsp Garlic Paste:
    1 tsp Ginger Paste:
    1/4 tsp Turmeric Powder:
    1/4 tsp chilli Powder:
    Salt
    Oil
    Kadai Masala:
    6 Dry Red chilli
    1/2 tsp pepper corns
    1/4 tsp fennel seeds
    1/4 tsp cumin seeds
    1 tbsp Coriander Seeds
    1/2 tsp dry fenugreek leaves

    Steps

    1. Marinate the chicken pieces in the turmeric and chilli powder
    2. While the chicken is marinating, heat a non stick pan, and add all the ingredients of the kadai masala excluding the fenugreek leaves and roast for a few minutes. When everything is well roasted, add the dry fenugreek leaves, give it a stir and remove from the heat
    3. Give it a few minutes to cool, then grind into a coarse powder and set aside
    4. Heat some oil in a deep pot and add the cumin seeds and onions and saute for a few minutes until the onions are almost soft
    5. Next add the ginger and garlic paste and cook until it gets aromatic and the raw smell disappears. Add the tomatoes and cook for 5mins on medium low
    6. Add 1/2 of the kadai masala and continue cooking for a couple of minutes
    7. Then add the marinated chicken pieces, the rest of the kadai masala and 3/4 cup water, salt and cook until the chicken is  almost fully cooked. I put a lid on the pot and cooked the chicken on medium low
    8. When the chicken is 75% done, I added the diced capsicum and allowed it to finish cooking
    9. Once done, transfer to a serving dish and garnish with freshly chopped cilantro
    10. This chicken dish goes great with rice or roti!

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