How to make Kadai Chicken -
Chicken cooked in tomato puree and cashewnut paste
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chcken, Tomato (टमाटर)
Cuisine : Punjabi
Course : Main Course Chicken
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Kadai Chicken checkout Kadai Chicken. You can also find more Main Course Chicken recipes like Chicken Rendang Grilled Stuffed Chicken Breast Dhaniya Chicken Chicken Dhaniya Kurma
Kadai Chicken Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kadai Chicken Recipe
Chcken Cut into 12 pieces on the bone 750 grams
Tomato 3 tablespoons
Onions 3 medium
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Black peppercorns 10-12
Dried red chillies 5
Tomatoes 3 medium
Ginger-garlic paste 2 tablespoons
Green chillies 2
Salt to taste
Cashewnut paste 2 tablespoons
Method
Step 1
Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan.
Step 2
Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.
Step 3
Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add.
Step 4
Sauté for ½ minute and add powdered spices and stir. Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashewnut paste and ½ cup water and mix well.
Step 5
Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes. Serve hot.
Nutrition Info
Calories : 447.75 Kcal
Carbohydrates : 12.55 gm
Protein : 53.1 gm
Fat : 20.125 gm
Other : 1.025
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
