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kadai chicken recipe

kadai chicken recipe, chicken karahi masala gravy

Asiya
A Punjabi, Pakistani and Indian country popular chicken gravy made in a kadai or a pan which has semi dry semi gravy texture perfect with naan and chapati.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course chicken
Cuisine Punjabi
Servings 2
Calories 521 kcal

Ingredients
  

To boil the chicken:

  • 250 gms chicken pieces (cleaned and washed well)
  • salt to taste
  • water to boil the chicken

To make chicken karahi:

  • 2 tablespoon oil
  • ¼ teaspoon jeera/ cumin seeds
  • ½ teaspoon ginger garlic paste
  • 1 medium size onion (diced or cut into cubes)
  • 1 green capsicum (deseeded and cut into small cubes)
  • 2 slit green chillies
  • salt - to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder/haldi
  • ½ teaspoon roasted coriander seeds powder (dhaniya powder)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon black pepper corn powder/kali mirch powder
  • ¼ teaspoon crushed kasoori methi/ dried fenugreek leaves
  • ¼ teaspoon red food color mixed in 2 teaspoon water
  • 1 cup tomato puree (use 3-4 tomatoes)
  • 2 cups onion and cashewnut/kaju paste
  • ½ cup water
  • 1 tomato (deseeded and cut into cubes)

For garnishing:

  • 2 teaspoon butter
  • 2 teaspoon cream/malai
  • 1 teaspoon freshly chopped coriander leaves
  • small lemon wedges

Instructions
 

Step 1(To boil the chicken):

  • Take a vessel, add water into it.
  • Add salt to it and add the chicken pieces into it.
  • Boil the chicken for 10 minutes.
  • Once boiled, switch off the flame.
  • Strain the chicken pieces.
  • Set them aside for later use.

Step 2(To make tomato puree):

  • Take 3-4 tomatoes, boil the tomatoes in water by adding a pinch of salt for few minutes, cool them down and make a puree out of it.
  • The puree should be at least 1 cup.

Step 3 (To make onion cashewnut puree):

  • Take 2 onions, 8-10 cashewnuts/kaju, add them in water and boil them for 5-10 minutes.
  • Switch off the flame.
  • Cool it down.
  • Transfer the onions and cashewnuts in a blending jar and make a fine puree of both the ingredients.
  • Transfer the paste into a cup for later use.

Step 4 (Process of cooking chicken karahi):

  • Take a kadai or a wok or a pan or a cooking utensil.
  • Add 2 tablespoon oil into the kadai.
  • Add cumin seeds into it and let them splutter.
  • Add ginger garlic paste, saute for few minutes to get rid of raw smell.
  • Add the small cubes of onion into the oil.
  • Add small cubes of green capsicum into it.
  • Saute the onions and green capsicum for few minutes until they turn soft.
  • Add slit green chillies, saute them well.
  • Add the boiled chicken pieces into the kadai and roast the chicken well.
  • Add salt to taste, red chilli powder, turmeric powder, roasted coriander seeds powder.
  • Add garam masala powder, kali mirch powder, crushed kasoori methi.
  • Mix all the masala ingredients with the chicken well.
  • Cook them for few minutes until the masala starts releasing oil at the sides.
  • Add red food color mixed in some water.
  • Give a mix.
  • Add the tomato puree that has been made.
  • Give a mix.
  • Cook the tomato puree for 3-4 minutes on low flame until oil appears at the sides.
  • Add 2 cups of onion and kaju paste/puree into the chicken gravy.
  • Mix well.
  • Cook the masala for five to ten minutes on low flame.
  • Add around ½ to ¾ cup of water into the gravy and mix.
  • Cook the gravy for five minutes.
  • Add the deseeded tomato cubes into the chicken gravy.
  • Give a mix and cook for 2-3 minutes.
  • Switch off the flame.
  • Serve hot hot kadai chicken in a kadai.
  • Garnish with malai or cream.
  • Add some butter from the top.
  • Also garnish with some freshly chopped coriander leaves and lemon wedges.
  • Serve hot with naan or roti.

Video

Notes

  • Adding kaju/cashew paste makes the gravy rich and therefore, regularly kadai chicken making viewers can skip adding kaju paste.
  • Just adding boiled onion and tomato paste is enough for a good gravy.
  • Adding cream at the end too is optional if all the ingredients are not available easily while making at home.
  • One can combine the kadai masala and add into the gravy or add the mentioned kadai masala ingredients separately. Both the ways give good outcome.

Nutrition

Nutrition Facts
kadai chicken recipe, chicken karahi masala gravy
Amount Per Serving
Calories 521 Calories from Fat 6057
% Daily Value*
Fat 673g1035%
Saturated Fat 172g1075%
Trans Fat 1g
Polyunsaturated Fat 164g
Monounsaturated Fat 201g
Cholesterol 886mg295%
Sodium 43mg2%
Potassium 89mg3%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 449g898%
Vitamin A 75IU2%
Vitamin C 59mg72%
Calcium 29mg3%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
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