Description
Traditional North indian dish, where chicken is cooked in a spicy rich cahewnut sauce. Nowadays it has become more common and fancy to serve the dish in a kadai with capsicum/bell peppers. | Ingredients-1 | |
|---|---|
| 2 nos | Cardamon |
| 2 nos | Cloves |
| 2 nos | Cinnamon |
| 8 nos | Cahewnuts |
| 1 tsp | Poppy seeds |
| 1 tsp | Cumin seeds |
| 2 tsp | Corrainder/dhania seeds |
| ¼ cup | Water |
| Ingredients-2 | |
|---|---|
| 1 lb | Boneless chicken (1/2 kg approx, cut into bite size cubes) |
| 2 nos | Onion (cut into big dices) |
| 1 no | Green bell pepper/ capsicum |
| 1 no | Tomato (diced) |
| 1 tsp | Ginger garlic crushed |
| 3 stks | Corrainder leaves (chopped for garnishing) |
| 4 tbsp | Oil |
| 1 tsp | Salt (or to taste) |
| 3 tsp | Red chilli powder |
| ¼ tsp | Turmeric powder |
| 1 no | Green chilli (slit open) |
Instructions
Grind all ingredients from table-1 to a smooth paste consisitency and keep aside. Take a Kadai (iron will give more taste) and heat oil, add onions, green chili and ginger garlic crushed, saute them until golden, then add the chopped tomato and cook until soft.
Now add chicken along with turmeric powder, red chilli powder, the masala paste and salt. Fry everything until the masala coats the chicken and when the oil seperates, add chopped green bell pepper and suate for couple of minutes and garnish with corrainder. Serve hot with chapatti or ghee rice.
16 Comments
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I tried this y'day,it was delicious & simply superb.All ur recipies tastes good.
thanks for this receipe. it was delicious.
mullai, tried this chicken came out very well
thanks
deepu
Deepu, normally we would have it as a side for fried rice or chapati, with one additional gravy, .. how did you guys enjoy??
Hi mullai,
i tried kadai chicken today came out really well. If u have the receipe for kadai paneer pls try posting it.
thanks so much for this tasty recipe, i like very much kadai chicken
Hello Titi.. guess am right?? Thanks for leaving a comment.
Hi….where r u using the green chilli in the recipe??
Thanks
Probably might have missed while typing, it goes along with the onions. Thanks for pointing out, I will fix it right away.
Hi Mullai,
I am impressed with your recipes. I had always a question about chicken. Is there any tip to soften the chicken? Because everytime I make chicken it gets hard and rubbery and I end up taking the gravy alone and throwing away the chicken peices.
Lot of people say that it is something to do with heat, water quantity and curd….. Please help
Also, can you give me the recipe for prawns fry(really hot chettinad style)?
Thanks,
RS
Hello there,
I normally use little lemon juice for marination, which tenderizes the meat. Sometimes it also depends on the dish, gravy items require more water and dry fry doesn't. My quick tip would be to wash and marinate with little salt and lemon juice for at least 15 minutes. When reheating in the microwave try to sprinkle some water, if the dish is too dry and loosely close with a microwave safe lid. This will prevent it from getting rubbery. Regarding the prawn fry….. I already have a couple of recipes posted, check it out, follow my chettinad chicken recipe and use prawns instead. I would really appreciate , if you could register and post all your comments. Thanks for visiting.
Hello Uma Gandhi,
Here is the recipe you requested, actually this item is…. kind of a dry item, but if you really need restaurant style gravy, just follow the same procedure and change quantity for the items mentioned below.
Onions – 4 nos
Tomatoes-3 nos
Cashews-15 nos
Water- 1 cup
This might change the consistency to thick rich gravy, a little orange food color might add good colour to the gravy. BTW thanks for your feedback and keep visiting for more exciting recipes.
HI Mullai
Thanks for the kadai chicken recipe. I shall try it this weekend.
Uma