Make this restaurant-style Chicken kadhai with lots of tomatoes and few spices. This is a perfect curry to be served with piping hot naan or parathas. A simple no-fuss and easy to make curry with loads of flavor.
What is so special about Restaurant Style Kadhai Chicken
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Ingredients & Substitutes used in the making of Restaurant-style Kadhai Chicken
Kadhai Spice Mix
Kadhai spice mix is made with just 2 ingredients. Take an equal amount of coriander seeds and cumin seeds. Dry roast on a hot pan for about a minute. make sure not to burn the spices. Transfer it to a bowl and roughly crush it to get a course mixture. Watch the video for the details.
Cut the chicken pieces along with bones to a medium size. The pieces must not be too big or too small. You can also use boneless pieces as well, but chicken with bones tastes better.
We need pulpy, red, and ripe tomatoes. In case you are not able to find fully ripe and soft ones, just add 1 or 2 tablespoons of packaged puree.
Spicy Green Chilies and non-spicy pakoda chilies
Two kinds of green chilies are used. spicy as well as non-spicy.
Make sure to use crushed spices. Black pepper powder has to be crushed and do not use fine powder. This will change the color of the gravy.
Ginger and garlic paste
Step-by-step recipe for Kadhai Chicken
How to serve chicken kadhai
- Kadhai Chicken is a main course dish
You can have this dish for lunch, dinner, and parties
Pair with paratha, naan, and bread
Best when served hot.
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Restaurant Style Chicken Kadhai
For Kadhai Spice Powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 700 grams chicken cut into medium pieces with bones
- 400 grams tomatoes each tomato cut into 4 pieces with the skin
- 2 green chilies spicy
- 1 tablespoon homemade ginger garlic paste combined
- ½ teaspoon crushed black pepper not fine powder
- 1 teaspoon red chili flakes add more if you want spicy
- ½ teaspoon garam masala powder
- 3 tablespoon yogurt whisked well
- 1 teaspoon Kashmiri red chili powder
- 6 big green chilies non-spicy
- ¼ cup coriander leaves finely chopped
- 1 tablespoon ginger julienned
- 5 tablespoons ghee or cooking oil
- 1 teaspoon salt or as per taste
For Kadhai Masala
- Heat a small non-stick pan for 1 minute on low flame. Dry roast coriander and cumin seeds for 1 minute. Roughly crush the seeds to get a coarse powder. Avoid grinding to a smooth powder.
For kadhai gravy
- Preheat a wide kadhai or wok on low flame for 5 minutes.
- Now add ghee (clarified butter) and wait for a few seconds. Then add all the chicken pieces without overlapping each other. Gently fry the chicken pieces in ghee for 2 minutes in medium hot oil and then add the salt.
- Keep stir-frying for 5 more minutes on low flame. By doing this step, the chicken pieces will remain intact.
- Add ginger and garlic paste and continue to cook in oil for another 5 minutes.
- Once the raw smell of ginger garlic paste disappears, it is time to add the tomatoes, spicy green chilies, and 1/2 cup of water.
- Cover and cook on slow flame for 10 minutes.
- Now you can easily remove the tomato peels. Slightly mash the cooked tomatoes with a wooden spoon.
- Add kadhai masala, crushed black pepper, red chili flakes, garam masala powder, Kashmiri red chili powder, and yogurt.
- Stir well and now you will find a lot of moisture in the gravy that looks too watery.
- Add large non-spicy chilis and cook the gravy without placing the lid until the gravy thickens. This will take around 5 to 7 minutes.
- Finally, taste and add salt if needed. Garnish with chopped coriander leaves and ginger juliennes.
- Serve hot with roti, naan, or paratha.
Cut each tomato into 4 pieces along with the skin.
If you feel the ghee or oil used is a lot, you can remove the excess fat after the kadhai has been cooked.