Dhaba Style Kadai Chicken Recipe | Kadai Masala Chicken | Kadai Chicken

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Dhaba Style Kadai Chicken Recipe | Kadai Masala Chicken | Kadai Chicken | Kadai Chicken Restaurant Style | Chicken Kadai | Kadai Chicken Masala Recipe | How to make Kadai Chicken | Chicken Recipe

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Ingredients for Kadai Chicken:

- Chicken - 500 gms (curry cut with bones)

Kadai Masala:

- Coriander Seeds- 2 tsp

- Cumin Seeds- 1 tsp

- Fennel Seeds- 1/2 tsp

- Whole Peppercorns- 1 tsp

- Whole Red Chillies- 3 nos.

Whole Spices:

- Cumin Seeds- 1 tsp

- Dried Red Chillies 🌶️ - 3 whole

Spice Powders:

- Turmeric Powder- 1/4 tsp

- Red Chilli Powder- 1 tsp

- Coriander Powder- 1.5 tsp

- Garam Masala Powder- 1/2 tsp

Other Ingredients:

- Onions, finely chopped- 2 medium (150 gms)

- Ginger Garlic Paste- 2 tsp

- Tomato Purée (readymade)- 5 tbsp

- Fresh cream-3 tbsp

- Onion petals- 1 medium onion (75gm)

- Capsicum (Green Bell Pepper), cubed- 1 big (100 gms)

- Kasuri Methi (Dried Fenugreek Leaves) roasted and powdered- 1 tsp

- Salt- 1 tsp

- Oil- 4 tbsp + 1 tbsp for sautéing

- Coriander leaves chopped for garnish-2 tbsp

Preparation:

- Dry roast the whole spices on low heat for around 2- 3 mins. Cool & grind to a coarse powder.

- Finely chop 2 medium onions and cut 1 medium onion into petals.

- Also cut 1 big capsicum/green pepper into big cubes.

- Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for a minute and then add the cubed capsicum/pepper. Mix and continue to sauté for another 2 mins. Remove these onto a plate and set aside for use later.

- Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.

Process:

- Take a kadhai and heat 4 tbsp of oil.

- Add the cumin seeds and when it splutters, add the dried red chillies.

- Give a stir and then add the chopped onions. Fry the onions for around 8-10 mins on medium heat till light brown.

- Add the ginger garlic paste and fry for 2 mins on low heat.

- Now add the chicken pieces, give a mix and then add the turmeric, red chilli, coriander powders and salt.

- Mix and sear/fry the chicken on medium heat for around 3-4 mins on medium heat till the spices are cooked and oil separates.

- Add the tomato purée, mix well and cook on medium heat for 2-3 mins.

- Now add the Kadai Masala which was made in the blender earlier, mix and cook for 2 mins on low heat .

- Mix and add 200 ml water, cover & cook for 10 mins on low heat.

- Now add the fresh cream, garam masala powder and the roasted & crushed kasuri methi.

- Give a mix and cook on low heat for 2-3 mins till oil separates.

- Add the sautéed onion & capsicum, mix & cook on low heat for 2 mins.

- Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat.

- Garnish with chopped coriander leaves and mix & simmer for around 2 mins.

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