Kadai Chicken is a non-veg. variety in the kadai group of Indian Recipes. Like the other varieties, you can prepare it as a dry dish or with gravy.
INGREDIENTS for Kadai Chicken
|Garlic Paste||25||gms||Garam Masala Powder||10||gms.|
|Green Chillies||9||gms||Coriander leaves||10||gms|
|Coriander Whole||24||gms||Red Chily Whole||5||gms|
Cut the Chicken into small/medium cubes.
Roast the whole coriander and whole red chilly. Coarsely grind both together.
Cut the capsicum into cubes.
Cut one small tomato into cubes. Make a puree from the rest.
Take one small onion and cut each layer into two parts. Finely chop the remaining onions. Chop coriander leaves.
Take a little oil in the kadai and stir fry the onion layers till they begin to become glazed. Add Capsicum cubes and fry both and then the tomato cube and fry for some time. Take care not to break the tomatoes. Keep them aside.
Fry the chopped onions to golden brown color.
Add the ginger and garlic pastes and fry well.
Add the coarsely ground mixture of red chilies and coriander. Fry for some time and add the Chicken including the stir fried Capsicum, onion and tomatoes. Cover the vessel. After five minutes, add the tomato puree and cook for another five minutes. Add salt to taste.
Add water to get the required gravy consistency. If you prefer the dry variety no need to add water, just cook till it is nearly fully dry.
Kadai Chicken is ready for serving. Garnish with chopped coriander leaves.