Just the thought of it makes my mouth water! I am a big fan of spicy Indian curries and flavors and on some days I crave a spicy Indian curry more than anything. So one evening a few days back we decided we wanted to have Kadhai (means Wok in Hindi) Chicken and we don’t really have very many options around here for that. So I took it upon myself to make it at home and have it with basmati rice! It is so amazing that I used the same kind of spices that I put in my Chicken Biryani and Chicken Curry and yet it tasted so different and I must say authentic. Just a slight change in technique and you have this wonderful restaurant/ dhaba-style Kadhai Chicken. I outdid myself- absolutely! A vegetarian option for this can be made using paneer instead of the chicken and also by reducing the cooking time.
Also- TGIFF. Wondering if the two F’s were a typo? No. Thank God it’s Fiesta Friday! 🙂 Angie from The Novice Gardener is hosting Fiesta Friday 2 this week and everyone is invited. We would also like to thank Angie for featuring our Chicken Burrito Bowl on Fiesta Friday Features- our first and we are so proud! 🙂 You can check out our post featured here– just scroll down the page and you’ll see it.
So here is how I made Kadhai Chicken-
- 6-8 pieces chicken (we used about 4 boneless thighs and 2 leg pieces)
- juice of one lime
- 3-4 teaspoons coarsely ground roasted spices (mentioned below)
- 3-4 tablespoons olive oil (for a richer flavor you can use clarified butter as well but don’t forget those calories!)
- 1 teaspoon cardamom powder
- 3-4 cloves
- 1 bay leaf
- 2 medium onions, sliced
- 3 teaspoons ginger garlic paste
- 3 medium tomatoes, pureed
- 1 chopped green chilli
- a pinch of turmeric powder
- ½ teaspoon red chili powder
- Salt to taste- start with about ½ teaspoon
- 1 teaspoon garam masala powder
- ¼ of a small green bell pepper, chopped into bite sized pieces
- 1 tablespoon freshly chopped coriander leaves
- 1 teaspoon cumin seeds
- 2 teaspoons whole black pepper
- 2 teaspoons coriander seeds
- 2 dried red chilies
- 1 small stick of cinnamon
- 1 teaspoon salt
- Dry roast the ground roasted spice ingredients for about 5 minutes until the spices start to release some flavor. Allow this to cool and then coarsely grind these in your spice mixer.
- Use half of the ground roasted spices to marinate the chicken together with the lime juice and set aside at least for about half an hour.
- In a wok (or kadhai) or a heavy bottom pan, heat the oil on medium heat and add in the cardamom powder.
- Once this starts to release flavor (which should take about a minute or so) add in the cloves and bay leaf and allow this to flutter for a minute.
- Then add in the onions and ginger garlic paste and sauté for about 5-7 minutes.
- Next, add in the tomatoes and green chilli and sauté for about 3-4 minutes.
- Now add in the turmeric powder, red chilli powder, salt, remaining ground roast spices and the chicken pieces and mix well.
- Allow this to cook on high heat for about 7-10 minutes until the chicken browns a little from the outside.
- You can then reduce the heat to medium low. If the pan looks dry, add in a few splashes of water and cover and cook for another 20-25 minutes until the chicken is cooked. Keep adding splashes of water every now and then if it gets too dry.
- Then add in the green bell peppers and mix well and only for another 2-3 minutes.
- Garnish with fresh coriander and serve with steamed rice or chapattis!