Restaurant Style - Kadai Chicken
The easiest way to make a tasty kadai chicken– let’s see how to prepare restaurant style – kadai chicken.
- Chicken – 1/2 kg (500 grams)
- Dried Fenugreek leaf (or Kasuri Methi) – 1 tablespoon
- Butter (or ghee or oil) – 1 tablespoon
- Onion – 3 medium sized
- Capsicum – 1 medium sized
- Oil – 4 tablespoons
- Cumin seeds – 1/4 tablespoon (in Tamil “See-ra-gum”)
- Aniseed – 1/4 tablespoon (in Tamil “Soam-bu”)
- Pepper – 1/4 tablespoon
- Red Chilli – 3
- Ginger – 100 gm
- Garlic – 100 gm
- Turmeric powder – 1/4 tablespoon
- Red chilli powder – 1/2 tablespoon
- Coriander powder – 1/2 tablespoon
- Salt – 1/2 tablespoon
- Lemon – 1/4 is enough (juice needed)
- Garam masala – 1/4 tablespoon
- Cumin powder – 1/2 tablespoon
- Pepper powder – 1/4 tablespoon
- Cashew nut – 10
Things to do before we start cooking –
- Chop 1 onion and 1 capsicum into medium sized pieces.
- Chop another 2 onions to very small size – keep them aside in a small cup.
- Take 100g of peeled ginger and 100g of garlic, grind them together until they become paste.
- Grind 10 Cashew nuts along with little water (using mixy) till they become fine paste. Keep the paste in a separate cup.
- Clean the chicken pieces and cut them into medium sized pieces.
Steps to Prepare
Place a pan – Let it heat in high flame for 30 seconds.
Put 1 tablespoon of fenugreek leaf (kasuri methi) on the hot pan.
Let the leaf absorb little heat and become crispier (so that we can grind it easily).
Transfer the hot fenugreek leaf to a small bowl.
Then start breaking the leaf with our fingers so that it becomes powder. Keep it aside.
Add 1 tablespoon of butter (or ghee or oil) to a small pan. Keep flame in LOW.
Once butter melts, put the chopped onions which are chopped in medium-cut
Fry the onions for 30 seconds.
Then, add chopped capsicum (1 medium sized)
Stir the contents for another 30 seconds.
- Keep the pan along with the fried onions and capsicum aside.
Please keep flame in LOW.
Place a wide mouth vessel on the big burner. Then we need to add the following in quick succession –
- Pour 4 tablespoons of oil (or 50 ml).
- Cumin seeds – 1/4 tablespoon
- Aniseeds – 1/4 tablespoon
- Pepper – 1/4 tablespoon (not powder)
- Red Chilli – 3 (break them into 2 and add)
- Onions – 2 medium sized onions (that are cut into very small pieces)
- Stir continuously and fry the contents till onions turn light brown.
After onions get fried, we need to add the below –
• Ginger garlic paste – 1 tablespoon (which we have already prepared)
• Turmeric powder – 1/4 tablespoon (then stir for 10 seconds)
• Red chilli powder – 1/2 tablespoon
• Coriander powder – 1/2 tablespoon
• Salt – ½ tablespoon
Stir the contents for 10 seconds so that they all mix well.
Add chicken – 500 grams.
Stir well so that chicken pieces get coated with masala uniformly.
Pour 50 ml of water. Again, stir a little.
Close the vessel with a lid.
Let the chicken pieces get cooked in LOW flame for 10 to 15 minutes.
Stir once or twice in this 10-minute time gap.
After the chicken gets cooked in low flame for 10-15 minutes,
Open the lid – stir for 5 seconds – then we need to add the below –
• Lemon – 1/4 is enough (juice needed)
• Garam masala – 1/4 tablespoon
• Cumin powder – 1/2 tablespoon
• Pepper powder – 1/4 tablespoon
Stir for 10 seconds so that all contents mix well.
(Cumin powder gives the required flavour to the kadai chicken dish)
Add the cashew nut paste that we have already prepared. (Or else we can add coconut milk also – but cashew nut paste will be better) – Stir and mix them well.
Now its time to add the powdered fenugreek leaves (that we earlier made).
Stir well. (These fenugreek leaves are an important ingredient – don’t skip them)
Next, we add the fried “onion + capsicum” that we have kept aside in a pan.
Stir continuously to mix them well.
Thus, our restaurant style kadai chicken is ready – we can taste it with fried rice, ghee rice and parotta.