Name: North Indian Style Kadai Chicken
Prep time: 30 min
Total time: 30 min
Ingredients: 1 lb Chicken (pieces, lightly fried); ¼ cup Yoghurt; 1 tbsp Cashews powder; ¼ cup Vegetable oil; ½ tsp Saffron; 4 tbsp Raw cream; ¼ tsp Food color (Red); 2 tbsp Fenugreek leaves (dry); 4 nos Dry red chillies (Kollamulaku); 1 tsp Onion seeds (Kalonji); 1 no Onion (large); 1 no Tomato; 1 no Onion (large); 1 no Tomato (large); ½ tbsp Chilly powder; ¼ tbsp Salt; ½ tbsp Garam masala powder; ½ tbsp Garlic (chopped); ½ tsp Ginger (chopped); 2 tsp Coriander powder; 1 tsp Cumin powder (Jeerakam); ¼ tbsp Turmeric powder

North Indian Style Kadai Chicken

This dish takes it`s real color and flavor by cooking in a iron utensil

Print Recipe

Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

1 lb Chicken pieces, lightly fried
¼ cup Yoghurt
1 tbsp Cashews powder
¼ cup Vegetable oil
½ tsp Saffron
4 tbsp Raw cream
¼ tsp Food color Red
2 tbsp Fenugreek leaves dry
4 nos Dry red chillies Kollamulaku
1 tsp Onion seeds Kalonji
1 no Onion large
1 no Tomato

For masala paste:-

1 no Onion large
1 no Tomato large
½ tbsp Chilly powder
¼ tbsp Salt
½ tbsp Garam masala powder
½ tbsp Garlic chopped
½ tsp Ginger chopped
2 tsp Coriander powder
1 tsp Cumin powder Jeerakam
¼ tbsp Turmeric powder

Instructions

Mix curd, cashewnut powder, kesar, food color, kasoori methi and milk powder. Set aside.
Heat oil in a pan.
Fry kalonji and add the whole chillies and fry again.
Add masala paste and fry till oil separates.
Add chicken pieces and fry for 5 mins.
Add 1/2 cup of water.
Cover and cook for 5 mins.
Add the curd mixture.
Cook covered on a low flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.