Now lower the flame and cook it covered for 12-15 mins stirring occasionally till it get nicely cooked and tender. Now add 1 tbsp kadhai masala and Kashmiri red chilli powder , let it cook for further 5 mins. Add purried or chopped tomatoes and cook for 10 mins till raw smell of tomatoes goes off and it get nicely cooked.
Now add remaining kadhai masala and diced capsicum and onions , adjust salt & gravy consistency as per your liking by adding water .
Let it boil on high flame and switch off flame. Add kasoori methi leaves and green coriander leaves, mix well.
Your delicious kadhai chicken is ready to serve with roti, naan or rice.
Today is my second non vegetarian post for all chicken lovers. As I am not to fond of non veg dishes but still love to dig in boneless chicken curries. So in my chicken dishes I prefer boneless chicken breast or chicken drumstick pieces. Today's dish is very simple and delicious KADHAI chicken with home made kadhai masala. And as you know I always try to cut extra calories in my dishes so avoided adding creams and extra oil, yet you will find it as delicious as you find in restaurants. Hope you will like this simple dish with no more hassle.
Recipe is given below just try once you will absolutely love it.
KADHAI CHICKEN WITH HOME MADE KADHAI MASALA
1 kg bone less chicken breast , cut in cubes( you can use any pieces)
2 big red tomatoes, finely chopped or puréed
2 big onions , finely chopped
1 tbsp ginger garlic paste
1 capsicum, diced
1 big onion, diced
1/2 tsp turmeric powder
3 tbsp kadhai masala
2 tsp Kashmiri red chilli powder
2 green or dry red chillies, broken in half
1 tsp kasoori methi leaves
1/2 tsp cumin seeds
1 tbsp green coriander leaves, finely chopped
Salt to taste
For kadhai masala:
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
1/2 tsp fennel seeds
1/2 tsp kasoori methi leaves
2 big dry red chillies
First of all dry roast all masalas in kadhai masala section except kasoori methi and almonds, till aromatic. Then add kasoori methi and almonds ,switch off flame and let it cool. Grind it to a coarse powder. It will yield nearly 3 tbsp of kadhai masala, which is needed.
Now marinate chicken with 1 tbsp kadhai masala, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tsp ginger garlic paste. Let it rest for at least 15 mins or max overnight in fridge.
Heat 2 tbsp oil in a wok, add cumin seeds and let it crackle then add chopped onions and broken chillies. Fry till golden, add turmeric powder and saute for 10 secs. Then add marinated chicken and fry at high flame for at least 5 mins till it become nice white from all sides.
You can also soak and make paste of almonds . Add it while adding chicken for frying. You are not going to miss cream in it. But if you like more creamier gravy then add 2 tbsp cream in it while adding capsicums and onions.
I added capsicum and onion at last to retain their crunch as we get in restaurants. If you like nicely soft veggies then add while adding chicken.
Hope you will definitely give this dish a try and you will never regret. Please pour your valuable comments and suggestions here, they meant a lot to me.