Chickenkadai Recipes
INDIAN KADAI CHICKEN
Make and share this Indian Kadai Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 13
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.
KADAI CHICKEN
This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chile peppers according to your taste.
Provided by priya
Categories World Cuisine Recipes Asian Indian
Time 33m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 33.4 g, Cholesterol 58.5 mg, Fat 12.3 g, Fiber 2.2 g, Protein 29.3 g, SaturatedFat 1.6 g, Sodium 220.3 mg, Sugar 4.9 g
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
TANJORE CHICKEN KADAI
Make and share this Tanjore Chicken Kadai recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 804, Fat 54.8, SaturatedFat 23.5, Cholesterol 187.5, Sodium 337.4, Carbohydrate 30, Fiber 12.8, Sugar 7.2, Protein 53.5
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