Tanjore Chicken Kadai Recipes

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

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:

• 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:

• 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:

• 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.