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Main Ingredients | Boneless chicken, Kadai masala powder |
Cuisine | Indian |
Course | Main Course Chicken |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kadai Chicken - SK Khazana
- 500 grams Boneless chicken cut into 2 inch cubes
- 2 tablespoons Kadai masala powder
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 medium Onions chopped
- 1 tablespoon Ginger-garlic paste
- 1 large Tomato chopped
- 1/4 cup Fresh tomato puree
- 2 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala powder
- to taste Salt
- 2 tablespoons Cashewnut paste
- 1/2 teaspoon Dried fenugreek leaves (kasoori methi)
- 1 medium Onion diced and layers separated
- 1 medium Green capsicum diced and layers separated
- 1 medium Tomato seeded and diced
- 1/2 Lemon
- 1 tablespoon Fresh coriander leaves chopped
- for garnish Fresh coriander sprigs
Method
- Heat oil in a kadai, add cumin seeds and let the seeds change colour. Add chopped onion, mix and sauté till golden brown in colour.
- Add ginger-garlic paste, mix well and saute till raw smells disappear. Add chopped tomato and mix well. Add tomato puree, mix well and saute till the mixture is pulpy.
- Add red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and ½ cup water, mix well and saute for 3-4 minutes.
- Add chicken cubes and kadai masala powder and mix well. Add ¼ cup water and mix well. Add cashew nut paste, mix well and cook for 8-10 minutes.
- Add dried fenugreek leaves powder, diced onion, diced tomato and diced capsicum tomato, mix well and cook for 3-4 minutes.
- Squeeze the juice of ½ lemon and add coriander leaves, mix well and cook for 2-3 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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