kadai chicken recipe

A Flavor-Packed pakistani Chicken kadai

If you’re wanted for a flavorful and spicy chicken kadai, so you want to try Kadai chicken . this dish brings bold flavors from a blend of spices freshly ground for every cook. Made traditionally in a heavy-bottomed pan or kadai, this is Pakistani specialty has become a favorite on restaurant menus worldwide.

What is Kadai Chicken?

Chicken Kadai is a famous dish where chicken is simmered with a unique boiling of spices, yogurt, and cream to make a thick, rich, and spicy sauce. It taste increase when you try it naan, roti, or steamed rice, making it most popular dish in every place.

Why Make This Kadai Chicken Recipe?

Homemade Kadai Masala – We use a fresh spices that enhances the flavors and aroma, and giving the best and delicious taste when every people taste it he want to eat more

First of all mix and marinte the ginger garlic paste, red chili powder, black chili powder , lemon juice, and salt, give a most delicious taste.

Ingredients for Kadai Chicken

For Marinating the Chicken

2 pounds bone-in skinless chicken, cut into 1.5-inch pieces
2 tbsp ginger garlic paste
2 tsp Kashmiri red chili powder
2 tsp salt
1 tbsp freshly squeezed lime juice

For Homemade Kadai chicken Masala

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp black peppercorns
2-3 whole dry red chilies (preferably Kashmiri)

For the Curry Base

3 tbsp ghee
2 tbsp oil
2 whole black cardamoms
1 -inch cinnamon stick
2 bay leaves
1 cup chopped onions
1 cup grated tomatoes (fresh or canned)
4- 5 green chilies, slit
¼ cup plain yogurt (whisked with 1 tsp all-purpose flour to prevent curdling)
½ cup cubed green bell pepper and ½ cup cubed onions
½ tsp garam masala
½ tsp turmeric powder
¼ cup unsweetened heavy cream
1 tbsp crushed Kasuri methi (dried fenugreek leaves)
2 tbsp chopped cilantro

How to Make Kadai Chicken

Step-By-Step Guide: Preparation of Kadai Chicken

1. Marinate the Chicken:

In a bowl, combine chicken with ginger garlic paste, Kashmiri red chili powder, salt, and lime juice. Mix well, cover, even a all chicken pieces untill marinated. and keep aside for 20 to 40 minutes to enhance flavor .

2. Make the Kadai Masala:

Dry roast coriander seeds, cumin,fennel , black peppercorns, and dry red chilies over medium-low heat, stirring continuously until aromatic.

Let cool, then grind to a jaar. This Kadai masala will be the heart of your Kadai Chicken.

3. Cook the Curry:

Heat ghee and oil in a heavy pan over medium-high flame.

Add black cardamoms, cinnamon, and bay leaves. Sauté for a 5-6 seconds.

Add onions and cook until they turn brown (about 7-8 minutes).

Add the marinated chicken and add the grounded onion kadai masala. Cook on high heat for 6-7 minutes until the chicken is browned.

Slit in julienned ginger, chopped garlic, tomatoes, and slit green chilies. Cook for another 4-5 minutes.

Add whisked yogurt mix well. Pour in ½ cup of water, add salt, and cover the pan.simmer for 40-45 minutes.

4. Finish with Bell Peppers and Spices:

Once the Kadai chicken is cooked, so add green bell pepper and cubed onions.

Sprinkle garam masala. Cook for 3-4 minutes .

Finally, mix in heavy cream and Kasuri methi for a delicious taste.

5. Garnish and Serve:

Top with freshly chopped cilantro and serve hot with naan and rice .

Yes, this spice mix can be stored in an jaar for up to 2- 3 months, so it’s easy to prepare for future use.

Absolutely! This Chicken Kadai recipe can be adapted for beef or even mutton. Simply extend the cooking time as beef takes longer to become tender.

For a smoky finish, heat a piece of charcoal until it’s red-hot. Place it in a bowl, set it inside the curry pan, add a drop of oil over the charcoal, and immediately cover the pan. Let it for 5 minutes.

Tips for the Best Kadai chicken :

Bone-in chicken is very best,because it adds depth to the flavor and make its delicious.
Making the spice mix fresh enhances the aroma and taste.
If you prefer a creamier Kadai Chicken, increase the cream.

Serving Suggestions

Enjoy Kadai Chicken with a variety of sides

1. pakistani Breads like naan, tandoori roti, or lachha paratha
Steamed rice, or Peas Pulao.

2. This chicken kadai is even more tasty the next day, so it is best for the eating and saving in next day.

Storage Tips for more days

Refrigerator: Store in an jaar or pan container for 3-4 days.

Freezer: Freeze for up to 3 months in a freezer.. Reheat well before serving.

Nutrition

Per Serving: 447 calories, 14g carbs, 29g protein, 30g fat.