Kadai Chicken is one dish thatappears complex at first glance and comes along to comfort your heart with its intricate flavours and heart-melting taste, along with an easy to make recipe. The dish is going to especially linger onto your thoughts days after its consumption if you’re a person that’s in for the spice factor. Rooted to tradition and its rustic roots this dish is sure to leave your head spinning with its taste. The term “Kadai” in Kadai Chicken refers to a cooking pot that is very much in use in the South Asian countries, mainly – India, Pakistan and Bangladesh. Of course, the word comes in to due to its usage in the preparation of the dish. The Kadai is very much similar to a Chinese wok, with the difference between the two being a smaller diameter, along with higher sides. A kadai is typically made from cast iron. Given that, more and more people nowadays are choosing more convenient metals like stainless steel and copper. Given the stats, Kadai dishes were first introduced in the Afghan and Persia. Nevertheless, this utensil gained wide popularity in Pakistan and North Indiadue to its versatility and convenience, leading to great inventions in the culinary world. We at Thali and Pickles elevates fine dining and bring to you this dish, that uses especially freshly crushed and powdered coriander and cumin seeds, that beings about the much talked about flavour , aroma and taste to the dish.The preparation of this spice godliness takes about half and hour to about 50 minutes, and can be eaten for more than a time. While there are a number of variations of this soul satisfying dish, the most popular ones remain the Pakistani version and the version in North India. Pakistan on one hand doesn’t like to add onions to its recipe, while on the other side, India like to enrich its flavours through the addition of capsicum to its version. Thali and Pickles is known for catering to our customers with the best of what South Asia has to offer to the world, here at Balham, in London, and what’s Indian cuisine without Kadai Chicken? Here, we aim at serving you Kadai Chicken that’ll keep you wanting just more of it every time you visit us. Prepared with a combination of chicken pieces, authentic Indian spices and of course a lot of love, just the way we Indians like it, this dish is best enjoyed with a variety of items like Rotis, paranthas (elevated versions of roti), plain rice or zeera rice. We’re more than happy to bring about this dish to you and serve it in all its comfort to your soul and taste buds. A thick sauce formed from earthy spice along with tomatoes thrown together in a Kadai and left to simmer along with chicken and the zing from the onion is just something you shouldn’t be missing on in any terms, it’s just not allowed! Following is the recipe for this immaculate yet easy to make dish for your reference. Before we begin, we’d like to tell you that a good dish is all about balance. In this case, Kadai Chicken is just the right amount of a well seasoned chicken resting in finger licking, creamy gravy.
- 250 grams chicken boneless
- 1/2 tablespoon kasoorimethi powder
- 1/2 tablespoon ginger paste
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/8 teaspoon dry mango powder
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon red chilli powder
- 1/2 cubed capsicum ( green pepper)
- 2 sliced onion
- 4 tablespoon refined oil
- 1/2 tablespoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 2 sliced red chilli
- 10 chopped garlic
- 4 chopped tomato
- 1 teaspoon salt
- 1/2 inch ginger
- 1 sliced green chilli
- 1/8 cup milk
- 1/2 cup Water
- 1/4 cup tomato puree
Step 1: Start with taking a pan, preferably non-stick, throw in your coriander seeds and roast them for a while. Once you hear your seeds cracking, move them off the heat and wither finely grind them or powder them.
Step2: Next, in a pan, heat some oil over a low heat. To the oil, add red chillies along with fenugreek seeds. Keep moving for a few seconds. Next add your onions to the mix and gradually increase your heat to a medium setting. Saute your onions until they form a beautiful golden brown shade. After this, add garlic to the pan and stir for a while.
Step 3: Right then, throw in ginger paste, red chilli powder, coriander powder and coriander seeds into the Kadai.
Step 4: Add the pieces of chicken and increase your heat to a high for about 3 to 4 minutes. Keep stirring so as to infuse the flavours of the spices into your chicken pieces.
Step 5: Next, chop your tomatoes and add it to the mixture in the Kadai. Cook the amalgamation for another 3 minutes. To this, add in your complementary spices- salt, garam masala powder and dry mango powder.
Step 6: Once well stirred, cover your Kadaiand cook it for about 10 minutes, or until your chicken turns into a tender, juicy entity. Make sure you keep stirring frequently with breaks and add in the tomato puree.
Step 7: Chop up a few coriander leaves and add it to the dish. Cook it for another minute.
Step 8: Next, add the remaining ingredients- chopped ginger, tomato, chopped green chillies, capsicum, tomatoes and mix it well. Next, lower the heat and allow the gravy to simmer.
Step 9 : Finally add a dash of milk and some water to maintain the ideal consistency of your gravy. Garnish your dish with a few herbs and serve it hot with some naan and zeera rice.