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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Kadhai Chicken Recipe

Kadhai Chicken Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Kadhai Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbs coriander seeds; 1 tsp cumin seeds; 2 pieces dried red chilies (adjust to heat); 1 tsp cracked black pepper; 1 tsp fenugreek leaves (kasuri methi), crushed; 1 tsp turmeric powder; 1 tsp red chili powder; 0.5 tsp garam masala; 1.5 tsp salt; 1 kg boneless chicken thighs, cut into 1–1.5 inch pieces; 0.25 cups yogurt, thick (or Greek yogurt); 1 tbs ginger-garlic paste; 0.5 tsp turmeric powder (for marinade); 0.5 tsp red chili powder (for marinade); 0.5 tsp salt (for marinade); 1 tbs lemon juice; 3 tbs oil (vegetable or canola) or ghee; 1 tbs unsalted butter (optional for finish); 2 cups onions, thinly sliced; 1 cups green bell pepper (capsicum), cut into 1-inch cubes; 1.25 cups tomatoes, pureed or finely chopped; 1 tbs ginger, julienned (for garnish); 0.25 cups fresh cilantro (coriander) leaves, chopped; 1 pieces green chilies, slit (optional); 0.25 cups water (if needed); 2 pieces lemon wedges

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves4

Chicken cooked with onion, tomato, green pepper and spices.

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Ingredients

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Kadhai Masala & Dry Spices

2 tbs coriander seeds

1 tsp cumin seeds

2 pieces dried red chilies (adjust to heat)

1 tsp Cracked black pepper

1 tsp fenugreek leaves (kasuri methi), crushed

1 tsp turmeric powder

1 tsp red chili powder

1/2 tsp Garam masala

1 1/2 tsp Celtic sea salt

Marinade

2.2 lb (1 kg) boneless chicken thighs, cut into 1–1.5 inch pieces

1/4 cups yogurt, thick (or Greek yogurt)

1 tbs ginger-garlic paste

1/2 tsp turmeric powder (for marinade)

1/2 tsp red chili powder (for marinade)

1/2 tsp salt (for marinade)

1 tbs ReaLemon lemon juice

Vegetables & Aromatics

3 tbs oil (vegetable or canola) or ghee

1 tbs unsalted butter (optional for finish)

2 cups onions, thinly sliced

1 cups green bell pepper (capsicum), cut into 1-inch cubes

1 1/4 cups tomatoes, pureed or finely chopped

1 tbs ginger, julienned (for garnish)

1/4 cups fresh cilantro (coriander) leaves, chopped

1 pieces green chilies, slit (optional)

Finishing & Optional

1/4 cups water (if needed)

2 pieces lemon wedges

Method

Kadhai Masala & Dry Spices

Toast and grind spices

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, dried red chilies and cracked black pepper. Toast for 2–3 minutes until fragrant, shaking the pan to avoid burning. Remove from heat and let cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Measure out turmeric, red chili powder, garam masala, kasuri methi and salt and keep ready to add during cooking.

Marinade

In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, 0.5 tsp salt and lemon juice. Mix until smooth.

Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, marinate 15–20 minutes.

Vegetables & Aromatics

Heat a heavy-bottomed pan or kadhai over medium-high heat. Add oil (and ghee if using). When hot, add the thinly sliced onions and a pinch of salt. Sauté, stirring often, until they turn golden brown and softened, about 8–10 minutes. Remove half the onions (reserve for garnish) and set aside.

Add the marinated chicken to the pan in a single layer. Increase heat to medium-high and sear for 3–4 minutes without stirring to develop color, then stir and cook another 3–4 minutes until chicken is lightly browned.

Stir in the toasted and ground kadhai masala along with turmeric, red chili powder, garam masala and remaining salt. Mix well so the chicken is coated with the spices and cook for 1 minute to bloom the spices.

Add the tomato puree or chopped tomatoes, reduce heat to medium, and simmer. Cook uncovered for 6–8 minutes until the tomatoes break down and oil starts to separate from the masala. If the mixture becomes too thick or sticks, add up to 1/4 cup water.

Once the sauce is simmering and fragrant, add the cubed green bell pepper and slit green chili. Cook, stirring occasionally, for 4–5 minutes so the peppers remain slightly crisp but tender.

Finishing & Serve

Check seasoning and adjust salt or chili as needed. Sprinkle crushed kasuri methi over the curry and gently mix.

Add the reserved fried onions back to the pan along with butter (if using) and most of the chopped cilantro. Stir for 30 seconds to combine and remove from heat.

Garnish with julienned ginger, remaining cilantro and lemon wedges. Serve hot from the kadhai with naan, roti or steamed basmati rice.