Kadai Chicken

"Kadai chicken" also called as Karahi Chicken is a chicken curry recipe from the land of Punjab, which is known widely for its culture, food, people. It is usually cooked in kadai/skillet. Kadai is a wok-type utensil used in Indian cooking. The speciality of kadai chicken is, it is not only cooked in kadai/skillet but also it is served in kadai/skillet. The dish gets it best colour and taste from the kadai it is cooked on especially iron kadai. Indian kadai is available in various metal forms.

Kadai chicken can be found on the menu cards in every restaurant worldwide where indian food is served. In restaurants, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant. Oops, I didn't have a serving Kadai.

I cooked it in a big deep bottomed non-stick kadai. I made this dish a little dry, and if you need it more gravy then change the onion tomato ratio and there by some more water to make the gravy thin.

Yesterday, being the first time that I tried this dish, it came out real good and the taste was awesome. As usual, I got a big appreciation from my dad.

Ingredients
Chicken - 250gms
Capsicum - 1/2
Onion - 1 big (finely chopped)
Onion cubes - 10 to 15
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Dhaniya powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste

To Season
Cinnamon sticks - 2 (small pieces)
Green Cardamom - 1
Cloves - 2 or 3

To Grind 1
Riped Tomatoes - 2

To Grind 2
Cashew - 2 or 3
Fennel seeds - 1/4 tsp
Cummin seeds - 1/4 tsp

Preparation
(1) Place a deep bottomed and big non-stick Kadai and pour Oil to it.
(2) To the hot oil, add the items given in the To Season and allow it to splutter.
(3) Add the finely chopped Onions, little salt for the onions to cook and fry till its turns light brown.
(4) Now its the right time to add the Ginger-Garlic paste.
(5) Saute till the raw smell of ginger garlic paste is off.
(6) Add the grinded tomato paste or if not the tomato puree and cook in medium flame and then in slow flame till it leaves out oil and color of the gravy turns thick red.
(7) Now add all the dry masala powders and the remaining salt as required.
(8) Cook the dry masala powders by adding little water and wait till the raw smell is off to add the chicken pieces.
(9) Cover and cook the chicken in the medium flame.
(10)Add the cashew paste when the gravy oozes out oil.
(11)Cover and cook the chicken till it is done fully.
(12)Add the capsicum and onion cubes to it and cook for another 4 to 5 minutes.
(13)Keep some onion cubes for garnishing the dish.
(14)Now the dish is ready to be served hot with your Naan, Rotis and Phulkas.