Chicken Kadhai

Chicken Kadhai: My mouth is already filled with water by hearing its name. What about you?

it is called Chicken Kadhai because, it is generally made in an thick iron kadhai (kind of wok). This is one dish which is easy to cook, doesn’t require lot of Masalas, little light on stomach but taste wise no one can beat it.

Here is the recipe to make it.

a) take 500 gm of chicken, wash it clean and let it get separated from water.

b) Take a Kadhai and add oil to it. I prefer olive, but you can use vegetable or other cooking oils. Add some extra oil so it fry the chicken properly. Add 2 table spoon chilli flakes.

c) Once the oil is heated and you can smell the smell of chilli flakes getting burnt, add the chicken to it and 3 tomatoes cut in half. dont cut it small as we need to remove the tomato skin later.

d) add 1-2 table spoon ginger garlic paste.

d) Fry it on high flame for 5 minutes, till chicken changes it color.

e) Reduce to medium flame and cover the lid. Cook for another 10 minutes till the tomatoes soften up. Remove the tomato skin and let the chicken cook in tomato water. Don’t add water to it.

f) Add 1 spoon salt, 1/2 spoon turmeric, 1/2 spoon cumin powder, 1 spoon coriander powder, 2 spoon chaat masala, 1 spoon crushed black pepper. Cook for another 10 minutes.

g) take 1 cup of Dahi and beat it well.

h) Reduce the heat to low flame and after 2 minutes, add the dahi to the kadhai and mix well.

i) Add 3-4 green chilies depending on the spice level you need.

j) Cook for another 10 minutes on medium to high flame.

i) Add 1/4 to 1/2 spoon garam masala and cook for another 5 minutes.

j) The more the masala burns the taste will be better, depending on the amount of gravy you need cook it accordingly.

k) Garnish it will ginger juvenile, coriander and green chillies.

Your kadhai is ready to eat with garam paratha or rice.

Enjoy the dish and let me know how it tastes in the comment section.