Thursday, September 12, 2019

Kadai Chicken | Chicken Capsicum Masala | Chicken Curry

Kadai Chicken, a delicious & spicy chicken curry with wonderful flavor. Kadai chicken is one of the popular chicken recipe in any Indian restaurant. Kadai is actually a indian cooking utensil with two handle on the sides and in tamil we call kadai as "Vanali(வாணலி )" or "thalikura sati(தாளிக்கிற சட்டி ) ", back in days, almost all cooking were made in kadai and i don't know why some dishes alone got the name "Kadai" as their prefix. Whoever named the dish might be simply out of ideas and name it from the utensil it was made. But it's a genius thing to do because it gave the dish a authentic & rustic feel and typically every restaurant serve this dish in a small kadai itself to justify its name :-). I still remember the first time that i ordered this dish at restaurant for its name only. Such a catchy name, is it?? If you know any other reason why it's called as kadai chicken, do let me know in the comments.
Ok, enough with the analysis of the name, now coming to the recipe, it's my attempt to recreate the restaurant style kadai chicken that i had from various restaurant. When i search online for kadai chicken recipe, the result quite varies from gravy type chicken to dry roast type chicken under the name "Kadai Chicken". So i come up with my own recipe with what i remember from eating out,the recipe that i'm sharing today is semi gravy type and it tastes best with roti,chapati or any indian flat bread and pulao. It's not a ideal chicken curry for plain rice, for steamed rice, you can try this and this chicken curries. As far i remember, in most of the places, kadai chicken has bell pepper in it, so i have added in this recipe. It gives nice flavor to the curry and also combination is good. Now let's check out on how to make restaurant style kadai chicken.
I don't have the small kadai to serve this dish to justify its name, so simply serve it in bowl 😊. That's the typical problem of moving frequently, most of my serving utensils were lost. Some are broken/damaged in the shipping, some are left back in India because of luggage issue and remaining some, honestly i don't have any idea now 😂 . 

Kadai Chicken | Chicken Capsicum Masala

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
chicken,kadai,indian,chicken with bellpepper,kadai chicken,spicy chicken Kadai Chicken, a delicious & spicy chicken curry with wonderful flavor. Kadai chicken is one of the popular chicken recipe in any Indian restaurant.
Ingredients
Chicken - 1 lb
Onion(big size) - 1
Tomato - 1
Capsicum -1/2
Green Chili - 1 
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1 tsp
Kasthuri Methi(dried) - 1/2 tsp 
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Oil - 1&1/2 tbsp
To powder 
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamon - 2 (seeds only)

Procedure
Clean the chicken and keep it ready. Next cut 3/4 of the onion into small pieces and the remaining onion & capsicum into small squares. Cut the tomato roughly into small pieces and slit the chili. Heat the pressure with oil and then add the cinnamon, cloves and cardamon into it. Let it fry in oil for 30 secs.Add the finely chopped onions, curry leaves & green chili. Saute it for 2 mins, then add the ginger garlic paste, give a good mix and then add the chicken pieces.Give a good mix and puree the tomato and add into the chicken.Add spices(turmeric, red chili,coriander and garam masala powder) and salt. Mix it all well and pressure cook for 2 whistle.In the meantime, add the ingredients listed under "To Powder" into the hand motor & pestle and ground into fine powder. Once the pressure is automatically released from the pressure cooker, open the lid.Transfer the chicken into bigger pot and keep it on flame and let it reduce until the preferred consistency. Once it about to reach required consistency, add the grounded powder and pepper powder & mix it well.Finally in an another pan, saute the capsicum and the onions(small square shape)with pinch of salt till they are tender and add into the chicken along with crushed methi leaves. Let it in the flame for 2 mins and switch off the flame.Tasty Kadai Chicken is ready. Serve it roti/chapati and/or pulao/. We had with chapathi, ghee rice and onion raita
Notes:
  • Freshly grounded spice powder gives nice aroma to the curry. But if you don't have hand motor & pestle, skip it and add extra 1/2 tsp of garam masala powder.
  • Adding capsicum & onions at the last gives nice texture to the curry.
  • If you're using boneless chicken, no need to pressure cook the curry. It will get done in the open pot itself.
  • Adjust the spice according to your taste. The given quantity is for mild spice.

No comments:

Post a Comment