Kadhai Chicken, a vibrant and flavorful Pakistani dish, is a culinary delight that tantalizes the taste buds with its rich blend of spices and tender chicken. This iconic recipe, traditionally cooked in a wok-like Kadhai, delivers a symphony of aromatic spices, including ginger, garlic, chilies, and a medley of aromatic powders. The succulent chicken pieces are infused with these flavors, resulting in a dish that's both comforting and incredibly satisfying. It's a perfect balance of heat and spice, making it a crowd-pleaser at any gathering. This recipe is surprisingly easy to adapt to your spice preferences, allowing you to create your perfect Kadhai Chicken experience.
Forget complicated instructions and long cooking times; this recipe simplifies the process without compromising on taste. We'll guide you through each step, ensuring that even novice cooks can achieve restaurant-quality Kadhai Chicken at home. Ready to embark on this flavorful culinary journey? Let's dive into the step-by-step instructions and create a dish that will leave you craving more.
Tools Needed
- Kadhai
- Stove
- Plate
Ingredients
- Chicken: 1.5 kg
- Ginger
- Garlic
- Coriander
- Onions
- Tomatoes
- Capsicum
- Fenugreek
- Red Chili
- Cardamom
- Pepper
- Yogurt
- Salt: to taste
- Cumin
- Turmeric powder
- Chicken Masala
- Dhaniya powder
- Red Chili oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Spices
- Wash the chicken thoroughly.
- Place the Kadhai on the stove and heat it. Add oil once hot.
- Roast red chilies, Tejpan (bay leaf), and coriander seeds until dry.
- Roast cardamom and peppercorn until dry. Remove spices and set aside.
- Fry the chicken until well-browned and the color changes.
- Add the roasted whole spices to the fried chicken.
- Cover and steam the chicken.
Step 2. Sauté Aromatics and Vegetables
- Cut onions into four parts, then separate into petals.
- Cut tomatoes into two halves.
- Cut capsicum into three parts, then into square pieces.
- Finely chop coriander and ginger into small pieces.
- Make a paste of ginger and garlic.
- Add tomatoes to the steamed chicken. Once cooked, remove the tomato skins.
- Add onions and capsicum, cover, and steam again.
Step 3. Simmer and Season the Chicken
- Add ginger-garlic paste, salt to taste, red chili powder, turmeric powder, cumin, and garam masala.
- Mix well and let the chicken simmer until the gravy thickens.
- Add kasturi methi (fenugreek), coriander powder, chicken masala, and yogurt.
Step 4. Garnish and Serve
- Mix well. Garnish with coriander and green chilies.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Some people use mustard oil or village ghee instead of plain oil.
- This recipe is a Pakistani style Kadhai Chicken.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will add more flavor, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What can I do if I don't have a Kadhai?
A large, deep skillet or wok will work just as well. Make sure it's oven-safe if you plan to finish the dish in the oven.
Your aromatic and flavorful Kadhai Chicken is now ready to be enjoyed! Serve it hot with naan bread, rice, or roti for a truly authentic Pakistani experience. Savor the delicious results of your culinary adventure!