I have tried finding a recipe for Kadai Chicken and with a big disappointment, tried my own recipe. It did taste like the kadai chicken I had from Kerala during my last visit. Try it and let me know your suggestions to make it better.
Onion- 6 medium sized (Cubed)
Tomatoes- 3 (Cubed)
Ginger garlic paste- 1 tablespoon
Dried chillies- 5 nos
Bay leaves- 2
Curry leaves - 2 spring
Ghee- 2 tablespoon
Coriander leaves- 2 plants
Coriander powder- 1 tablespoon
Dry roast chilli powder and coriander powder in a very low flame until its raw smell disappears and onion start to change colour. Do not allow this to burn.
Marinate the cleaned chicken with the dry roast mix and little salt and keep it aside.
Heat Ghee in a kadai and add cubed onions, bay leaves, curry leaves and whole red chillies and sauté very well. Add ginger garlic paste after 5 minutes. Once the onions turns transparent, add the cubed tomatoes. Wait for the tomatoes to soften and then add the marinated chicken. Close the kadai with the lid cook the chicken in a medium flame. You don't need to add water as the chicken will get cooked from its own juices. Open the lid every 10 minutes to make sure the chicken is not get burned. Can add a little bit of water if you think there is not enough water to cook the chicken. The chicken usually gets cooked in 30 minutes. Open the lid and stir the chicken mix until to get your desired consistency. Add coriander leaves towards the end.
Please let me know your feedback or if you have a better option to cook
kadai chicken with a Kerala twist.
Ingredients:
Chicken- 1kgOnion- 6 medium sized (Cubed)
Tomatoes- 3 (Cubed)
Ginger garlic paste- 1 tablespoon
Dried chillies- 5 nos
Bay leaves- 2
Curry leaves - 2 spring
Ghee- 2 tablespoon
Coriander leaves- 2 plants
For Dry Roasting:
Chilli powder- 1 1/2 tablespoonCoriander powder- 1 tablespoon
Preparation:
Dry roast chilli powder and coriander powder in a very low flame until its raw smell disappears and onion start to change colour. Do not allow this to burn.
Marinate the cleaned chicken with the dry roast mix and little salt and keep it aside.
Heat Ghee in a kadai and add cubed onions, bay leaves, curry leaves and whole red chillies and sauté very well. Add ginger garlic paste after 5 minutes. Once the onions turns transparent, add the cubed tomatoes. Wait for the tomatoes to soften and then add the marinated chicken. Close the kadai with the lid cook the chicken in a medium flame. You don't need to add water as the chicken will get cooked from its own juices. Open the lid every 10 minutes to make sure the chicken is not get burned. Can add a little bit of water if you think there is not enough water to cook the chicken. The chicken usually gets cooked in 30 minutes. Open the lid and stir the chicken mix until to get your desired consistency. Add coriander leaves towards the end.
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