Kadhaichicken Recipes

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 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:

• 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:

• 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.