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We hope you got benefit from reading it, now let’s go back to kadhai chicken indian restaurant style recipe. To make kadhai chicken indian restaurant style you need 41 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Kadhai Chicken Indian Restaurant Style:
- You need whole free range chicken(Skinless and curry cut)
- Use Dry Spice Mix
- Take 》》 3 tsp Coriander Powder
- You need 》》 1 tsp Chilli Powder
- Take 》》 1 Tsp Kashmiri Chilli powder
- You need 》》 2 tsp gram flour powder
- You need 》》 1 tsp Roasted cumin powder
- Get Kadhai Chicken Powder Mix
- Prepare 》》 1 tsp fennel seeds(saunf)
- Provide 》》 2.5 spoon coriander seeds
- Provide 》》 1 Tsp Black pepper corn
- Provide 》》 1 tsp cumin seeds(jeera)
- Provide 》》 1 dry red chilli whole
- You need Whole Spices
- You need 》》 1 whole red chilli
- Use 》》 5 black pepper corns
- You need 》》 5 green cardamom pods
- You need 》》 1 black cardamom pod
- Use 》》 1 cinnamon stick
- You need 》》 1 Small piece mace
- Use 》》 2 bay leaves
- Get ghee
- Use cooking oil
- Use Marinate
- Get 》》 2 tbsp yoghurt
- Use 》》 1 tsp ginger garlic paste
- Provide 》》 1.5 tsp Tandoori Masala
- Provide 》》 1 tsp Kashmiri Red Chilli
- Provide 》》 0.5 tsp Lemon juice
- Get 》》 1 tsp salt
- Get 》》 A piece of charcoal
- You need 》》 1 tsp ghee(clarified butter)
- Provide Garnish Vegetables
- Prepare 》》 1 onion cubed
- Get 》》 1 capsicum cubed
- Provide Cooking Cream
- Prepare Kastoori Methi(Dried fenugreek leave)
- Provide Brine
- Use 》》 water
- Prepare 》》 Vinegar
- Prepare 》》 salt
Steps to make Kadhai Chicken Indian Restaurant Style:
- Step 1: Brine. Place the chicken in a large bowl add water salt and some vinegar. What this step does is plump the chicken, makes it juicier. Time: Minimum 1 hour. I kept it for almost 3 hours.
- Step 2: Clean and Gash. Drain the brine chicken and wash it with clean water. Pat dry and put gashes on the chicken. This will help the masla to go deep.
- Step 3: Marinate. Marinate the chicken with the marinate ingredients above and mix well. Light up the charcoal piece and place it in a dish made out of foil and add ghee to it, immediately covering it. This process is to infuse tandoori flavor.
- Step 4: Kadhai Masala Mix: Roast the dry whole kadhai spice mix on a low flame. The idea is to roast the spice mix till the aroma of the roasted spices fill up your senses. They should be light brown in colour. Once the mix cools down, ground it coarsely as shown. I used a grinder, you can use the mortar and pestel.
- Step 5: Cook. Put a thick bottomed large pan on the stove and add the whole spice mix to the pan. After 2 3 minutes of roasting add 2 tbsp of ghee and let the spices sizzle. Once the spices sizzle add 0.5 tbsp of cooking oil(I used rice bran). Add onions.
- Step 6: Cook onions. This step is the step where you would need lot of patience. It took me 20 minutes to cook onions very well.
- Step 7: Add 1 tsp Ginger garlic paste to the onions. Cook now for 4 -5 minutes. Add turmeric powder now. And 3 slit green chillis.
- Step 8: Now add tomatoes (200 gms). I used half a tomato can into the pan. Now add salt to taste to the pan and cook really well. The colour should be really intense and dark. It took me 20 minutes of cooking the tomatoes till the oil seperated.
- Step 8.5: Pre heat the oven at Max. While tomatoes are cooking and are half way through add your marinated chicken to the oven grill. I grilled at Max for 10 minutes.
- Step 9: Add dry spice and half of kadai chicken spice mix to the tomatoes. Cook for 7-8 minutes and add grilled chicken to it and on high flame mix the chicken and the gravy in the pan. Add the Jus on the grill tray to the pan as well. Cook for 5 - 7 minutes on medium flame and now add cubed onions and capsicum with the remaining kadhai mix masala.
- Step 10: Cook the chicken for another 15 minutes with cover on pot. You can add water to make it with gravy. I did not because I like my Kadhai chicken with thick gravy. In the end add kastoori methi and 1 tbsp cooking cream. Stop cooking and mix well.
- Step 11: Serve with chopped coriander.
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