Friday, February 14, 2014

Kadai Chicken

                                           Kadai Chicken

Kadai Chicken is a quick and simple, yet mouth-watering delicious dish, which takes less than 30 minutes to make it.
There are many versions of this dish available,  and this one is south Indian influenced, at least that's how I would like to address it :) But I have a good reason to say so, as I add the spices I use in rasam (a south Indian tomato soup).

This dish is not for the faint -hearts, as it might be bit more spicy. As it has all 3 types of chillies. But, its perfect for a cold day, and that is how exactly our weather is here nowadays, miserably cold. I am not a big fan of too spicy food, but sometimes I add the required amount of fire to do justice to the dish.


1. 1 medium sized onion
2. 2 green chillies
3. About 400gm boneless chicken cut in cubes
4. 1/4tsp turmeric
5. 1/2tsp red chilli powder
6. 1/4tsp garam masala
7. 1/4tsp coriander powder
8. Salt to taste
9. 1/2TBsp oil
10. 1pod garlic
11. 1" ginger
12. 1 medium tomato, finely chopped
13. Fresh coriander leaves for garnish
14. Finely sliced ginger for garnish

Step by step procedure 

Special spice mix
1 tsp cummin seeds
1 tsp coriander seeds
1/2 tsp peppercorns

roughly crush the above spices, I use a blender to do it for me, it should not be a fine powder.

Call me old fashioned, but this is how I make the ginger and garlic paste, YES using a mortar and pestle!! Once you use the fresh paste you will agree with me.

Heat the oil in a wok, add the finely sliced onion and slit green chilli, and saute till the onions are golden brown. Add chicken to the onions plus red chilli powder, turmeric, garam masala, coriander powder, salt and the ginger-garlic paste too. Add the special spice mix as well. mix well and cover the wok, stirring occasionally till all the water from the chicken evaporates. this will take about 10 minutes on a medium flame.
  Add the finely chopped tomatoes, I peel the tomatoes. you HAVE to use a fresh tomato cannot substitute with a bottled tomato paste. Mix well and cover the wok and let the chicken cook till the tomatoes are cooked soft and mixed well with the chicken. Another 5 minutes on a medium flame.

Add some of the fresh coriander leaves, and keep stirring the dish till it becomes semi-dry.

Once semi-dry, turn off the flame, and garnish it with the remaining coriander leaves and sliced ginger. It can be served with either roti or rice. I had served it as a side dish along with rice and dal.

Lastly, I hope you will try and enjoy this quick dish!  

Thank you for stopping by, have a great day!


  1. This is a fantastic idea, love your recepy better start coking.

  2. Thank you very much for receipes waiting the others ������