Ingredients
-
1
-
2
-
1
-
1/2
-
2
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
Kadhai Chicken,A spicy Indian Chicken with a distinct flavour of Bell Pepper! Goes well with Indian Naan, Roti or even a Parantha! You can have it with French or Italian Bread as well Note: Spices are given keeping in mind international tastes. Can be increased as per taste,My partner brought me a bag of hot Thai chili peppers, so when searching for a recipe I found this (maybe he was hinting that he wanted a good curry????). Having just completed an Indian cooking course I wanted to make this straight away. used drumsticks instead of a whole chicken. I also upped the spices – using about 3T of ginger & 1T of garlic paste (tastes better if you make it yourself), 1T coriander seeds, 2 bay leaves, 6 cardamom, 1T each of coriander & cumin powders, 2T of garam masala, & the equivalent of 1 & 1/2 chili peppers. Don’t think that the garlic & ginger paste will be overpowering, if you saute it on very low the flavour is very mellow. Before reviewing I checked with Sandeep to see whether the recipe as published was as he would have cooked, he has said that he toned the spices down for international tastes. I also used tinned tomatoes instead of fresh, as it is winter here now and the fresh ones are disgusting. Anyway, the taste was amazing, beautiful spices blending into a pleasant (but not overpowering heat). This is by far the best Kadhai Chicken I have had. I served this with raita & my tutor’s chapati recipe (which I’ve posted on zaar). This is a fantastic recipe & I know I will make it again and again. (By the way, my partner & I fought over the last of the sauce – chapati wars!) Thanks for the amazingly fantastic recipe!,My partner brought me a bag of hot Thai chili peppers, so when searching for a recipe I found this (maybe he was hinting that he wanted a good curry????). Having just completed an Indian cooking course I wanted to make this straight away. used drumsticks instead of a whole chicken. I also upped the spices – using about 3T of ginger & 1T of garlic paste (tastes better if you make it yourself), 1T coriander seeds, 2 bay leaves, 6 cardamom, 1T each of coriander & cumin powders, 2T of garam masala, & the equivalent of 1 & 1/2 chili peppers. Don’t think that the garlic & ginger paste will be overpowering, if you saute it on very low the flavour is very mellow. Before reviewing I checked with Sandeep to see whether the recipe as published was as he would have cooked, he has said that he toned the spices down for international tastes. I also used tinned tomatoes instead of fresh, as it is winter here now and the fresh ones are disgusting. Anyway, the taste was amazing, beautiful spices blending into a pleasant (but not overpowering heat). This is by far the best Kadhai Chicken I have had. I served this with raita & my tutor’s chapati recipe (which I’ve posted on zaar). This is a fantastic recipe & I know I will make it again and again. (By the way, my partner & I fought over the last of the sauce – chapati wars!) Thanks for the amazingly fantastic recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Wok. |
|
2
Done
|
Add Coriander Seeds, Cinnamon, Cardamom and Bay Leaves. |
|
3
Done
|
Once Oil Is Hot, Add the Sliced Onions; Fry Till Golden Brown. |
|
4
Done
|
Add Ginger and Garlic and Fry Till Onions Are Dark Brown. |
|
5
Done
|
Add Cumin Powder, Coriander Powder, Garam Masala, Red Chili Powder and Salt. |
|
6
Done
|
Fry the Mixture For 5 Minutes. |
|
7
Done
|
Add Chopped Tomatoes. |
|
8
Done
|
Fry the Mixture Till the You Can See Oil Separating at the Sides. |
|
9
Done
|
Add Chicken and Mix Well. |
|
10
Done
|
Fry on High Heat For 2 Minutes, Stirring Continuously. |
