Chicken Kadai Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

Steps:

• Grind corriander seeds and whole red chillies into a coarse powder.
• Heat oil in a kadai.
• Add bay leaves.
• After about 30 seconds, add onions and saute till they turn light golden brown.
• Add ginger-garlic paste.
• Saute for 2 minutes on medium flame.
• Add the above coarse powder.
• Stir well.
• Add tomatoes and cook till they are fully cooked.
• Add chicken pieces, salt to taste and red chilli powder.
• Mix well.
• Cover the kadai.
• Cook till the chicken becomes tender.
• Sprinkle garam masala powder over the chicken.
• Garnish with corriander leaves and onion rings.
• Serve hot with rotis or parathas.

Steps:

• Heat oil in a wok.
• Add coriander seeds, cinnamon, cardamom and bay leaves.
• Once oil is hot, add the sliced onions; fry till golden brown.
• Add ginger and garlic and fry till onions are dark brown.
• Add cumin powder, coriander powder, garam masala, red chili powder and salt.
• Fry the mixture for 5 minutes.
• Add chopped tomatoes.
• Fry the mixture till the you can see oil separating at the sides.
• Add chicken and mix well.
• Fry on high heat for 2 minutes, stirring continuously.
• Reduce heat to medium and cook covered.
• If the spice mixture is dry add little water.
• Keep checking occasionally to see that the spice mixture or the chicken does not burn.
• Once chicken is done add the quartered green bell peppers and fry for a minute.
• Add onion, quartered; fry for a minute.
• Add the quartered tomato and fry for a minute.
• The last three ingredients need to be cooked, but should not get mashed.
• Remove from heat and serve with your favorite bread.

Steps:

• Dry the chiken with paper towels. Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
• Add everything into the mix including the chicken. Keep aside the cilantro for garnish.
• Fry for a few minutes until the chicken is coated with spices.
• Cover tightly & cook over very low heat for about 40/45 minutes
• Garnish with cilantro for added taste.

Steps:

• Boil the chicken with chilli powder, turmeric powder, ginger and garlic paste.
• Pour oil in a kadai (wok).
• Add in cloves, cinnamon sticks, cardamom, chopped onion, tomatoes and corriander powder.
• Saute nicely till the entire kitchen smells of the aroma of the spices.
• Add boiled chicken and stir well till oil comes out from the mixture.
• Add salt, pepper powder and grated coconut paste.
• Allow to boil for 5 minutes.
• Garnish with fried cumin seeds and corriander leaves.
• Serve hot.

Steps:

• skin the chicken and cut into 8 pieces.
• chop tomatoes, green chillies, coriander leaves, onions, capsicum.
• heat ghee in wok, add red chillies then add onions and saute till light brown.
• add ginger garlic paste and stir for a minute then add coriander powder.
• add tomatoes and fry then add green chillies.
• simmer for 5-6 mins then add chicken and capsicum and cook until fat floats on top and gravy is thick and chicken is cooked.
• sprinkle garam masala.
• add coriander leaves and stir.
• taste for salt and seasoning.
• remove onto a wok, garnish with chopped coriander leaves and slices of tomatoes.