KADAI CHICKEN | KADAI MURGH KASSA

Kadai Chicken is one of the most famous chicken dish from North Indian cuisine. We might consider that restaurant style preparation is not everyone's cup of tea. But trust me, it can be made using some tricks. So, today I am going to share how easy to make such restaurant style Kadai Chicken at home. Red chillies, peppercorns and lots of onion-garlic make this dish very spicy. I always love the flavor of roasted whole spices and that makes this dish very close to my taste. So, check out the ingredients and process - 

Ingredients

• Chicken, on bone - 1 kg
• Lemon juice - 2 tsp
• Dry red chilli - 4
• Garlic, chopped - 2 tsp
• Ginger, chopped - 1 tsp
• Onion, chopped - 3 large size
• Tomatoes, chopped - 3 large size
• Fresh coriander leaves, chopped - 1/2 cup
• Green chillies - 3
• Peppercorn - 10 to 12
• Coriander seeds - 2 tsp
• Cumin seeds - 2 tsp
• Kashmiri red chilli powder - 1 and 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Salt - to taste
• Sugar - to taste
• Oil - as required
• Ghee - as required

Method

In a mixing bowl, take the chicken pieces and marinate them with lemon juice. Keep aside.

Put a pan on the flame. Dry roast the coriander seeds, cumin seeds and peppercorns. Put them into a blender and grind to a coarse powder. Keep aside. Now, put the red chillies, ginger and garlic into the blender and grind it.

In a wok, heat 2 tsp ghee and 2 tsp oil. Add the chopped onion and fry for 4 to 5 mins. Add the ginger-garlic-chilli paste and fry for another few mins. Add half of the grinded powder. Mix well. Add the chopped tomatoes, salt & sugar and cook till they are soft. Now add some turmeric powder and kashmiri red chilli powder. Add half of the chopped coriander leaves and garam masala powder. Stir well. Now add the chicken pieces. Give it a nice mix. Cover the lid and cook in medium flame. In between stir well. Once the chicken are nice and soft, add the rest grinded powder and coriander leaves. Give it a nice mix. Cook for another 2 mins. Garnish with some coriander leaves and serve hot.