Jan 14, 2013

Kadai Chicken

Today I am going through the memory lane of our stay in Bangalore, we had a blast last year for Sankranti festival, We lit Bornfire for Boghi early in the morning with friends, ate lot of fresh sugar cane, made my driver drove half of the Bangalore in search of Regipallu for Bogi Pallu event, ate lot of good home made food by Nanny, and watched hit movies in TV with family. This is my memory of celebrating a festival from my childhood days.
Kadai Chicken

Last year for Kanuma I made Andhra style chicken curry which was a big hit for 2012. This year chicken entry comes with non-traditional, restuarentish, north indian style - Kadai Chicken. This dish is pretty popular in North India and we can commonly find it in any restaurant in India. This dish is prepared in a thick heavy bottom pan ( called Kadai in Hindi, relate to cast iron skillet), which allows the chicken to cook properly and get coated with spicy gravy with out burning the chicken. That's how the name 'Kadai Chicken' came.  Here is the recipe, Njoy!

Chicken - 1 lb
Onion - 1/2 medium
Ginger Garlic Paste - 1 Tbsp ( freshly ground)
Tomato - 2
turmeric powder - 1/2 tsp
salt - 1 tsp
red chili powder - 1 tsp
Oil - 1 Tbsp
Clove - 2
Cardamom - 1
Cinnamon - 2
Cilantro - 1/3 cup

For Spice Powder:
Red Chili - 3
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 tsp
Black Peppercorn - 10

Preparatory Steps:
Roast the ingredients under Spice Powder until golden color and grind them into fine spice powder. This is a must masala for Kadai Chicken. Freshly ground spice powder adds ethnic taste to this dish.


  1. Heat the 1 tbsp oil in the thick bottom pan or iron skillet. Once the oil is hot, add clove, cardamom, cinnamon saute for 1 min. 
  2. Add chopped onions to the pan, followed by ginger garlic paste and turmeric powder. Saute them for 2 min.
  3. Add chopped tomato to the pan. Add salt and red chili powder and mix well and let it simmer for 2 min. 
  4. Add half of the cilantro and half of the freshly made spice powder to the gravy and saute for 2 min. 
  5. Add Chicken pieces to the gravy and close the lid and let is simmer on medium heat for 15 min. 
  6. Add the remaining spice powder and mix it well. Now keep the flame on high and cook for 5 min until chicken cooked properly. Taste and adjust the seasonings. Turn off the heat, transfer to serving bowl and garnish with cilantro.

Serve hot with Chapathi, Nan or Plain Rice or Jeera rice.

Happy Kanuma! Njoy the festive dishes with your family...



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