Its a spicy and famous restaurant delight. Most people order this kadhai chicken or karahi chicken at restaurants with hot naan.While writing this, thinking of the dish makes your mouth watering.
Its rich and creamy made with cashew nut paste and the nice aroma from the roasted bell peppers and onions.Well this kadhai chicken recipe is my version and tastes really good and also easy to cook.
For this you need :-
Chicken 1/2 pound ( Boned or boneless) cut into bite size pieces.
Onion 1 large chopped
Onion 1 large cut into cubes
Bell Pepper 1 small cut into cubes
Garlic 2-3 cloves chopped
Ginger about an inch chopped
1 large tomato chopped
Cinnamon sticks 1 about 2 inch size
Bay leaf 1
Cardamom 2 nos
Coriander powder 2 tsp
Turmeric powder
chilli powder
Chicken masala 1 tsp( normally i use MDH brand chicken masala)
Cashew nuts around 10
Cream ( optional)
Cilantro chopped for garnishing
Method:-
In a pan fry the chicken with some oil till it turn slight brown and keep it aside.
Now fry the cubed onion and bell pepper in that pan sprinkling 2 pinch of salt and cook for 3-4 mins in medium to high flame . Do not cook it much as we want it to be slightly crunchy.
Take a pan/ Kadhai/wok add oil and when oil is hot enough add pinch of sugar , after the sugar turns brown add cumin seeds 1 tsp, bay leaf, cinnamon stick, cardamom and then in a minute add chopped onion.
After the onion is slightly cooked turning brown add chopped ginger and chopped garlic and cook for about 2 mins in medium flame and then add the cashews and fry for again 2 mins in slow flame.
Then in a bowl mix turmeric powder, coriander powder, chicken masala in little water to make a paste and add it to the onions and saute it for sometime and then add the chopped tomatoes and little salt.
Cook it for sometime till the raw smell from the tomato goes.
Transfer this masala to a blender and let it cool . Blend this to a creamy paste.
In the kadhai /wok pour the paste and add chicken and little water and salt according to you taste, cook it for sometime while the chicken absorbs the gravy.
At this stage if you want thick creamy you can add cream 2 tbsp or else you can omit this step(I have not used cream here) At the end add fried onion and bell pepper and cook it for 2 minutes.
Garnish with cilantro , fried cashews and serve hot with Naan or any Indian bread.
Its rich and creamy made with cashew nut paste and the nice aroma from the roasted bell peppers and onions.Well this kadhai chicken recipe is my version and tastes really good and also easy to cook.
For this you need :-
Chicken 1/2 pound ( Boned or boneless) cut into bite size pieces.
Onion 1 large chopped
Onion 1 large cut into cubes
Bell Pepper 1 small cut into cubes
Garlic 2-3 cloves chopped
Ginger about an inch chopped
1 large tomato chopped
Cinnamon sticks 1 about 2 inch size
Bay leaf 1
Cardamom 2 nos
Coriander powder 2 tsp
Turmeric powder
chilli powder
Chicken masala 1 tsp( normally i use MDH brand chicken masala)
Cashew nuts around 10
Cream ( optional)
Cilantro chopped for garnishing
Method:-
In a pan fry the chicken with some oil till it turn slight brown and keep it aside.
Now fry the cubed onion and bell pepper in that pan sprinkling 2 pinch of salt and cook for 3-4 mins in medium to high flame . Do not cook it much as we want it to be slightly crunchy.
Take a pan/ Kadhai/wok add oil and when oil is hot enough add pinch of sugar , after the sugar turns brown add cumin seeds 1 tsp, bay leaf, cinnamon stick, cardamom and then in a minute add chopped onion.
After the onion is slightly cooked turning brown add chopped ginger and chopped garlic and cook for about 2 mins in medium flame and then add the cashews and fry for again 2 mins in slow flame.
Then in a bowl mix turmeric powder, coriander powder, chicken masala in little water to make a paste and add it to the onions and saute it for sometime and then add the chopped tomatoes and little salt.
Cook it for sometime till the raw smell from the tomato goes.
Transfer this masala to a blender and let it cool . Blend this to a creamy paste.
In the kadhai /wok pour the paste and add chicken and little water and salt according to you taste, cook it for sometime while the chicken absorbs the gravy.
At this stage if you want thick creamy you can add cream 2 tbsp or else you can omit this step(I have not used cream here) At the end add fried onion and bell pepper and cook it for 2 minutes.
Garnish with cilantro , fried cashews and serve hot with Naan or any Indian bread.
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