North Indian Style Kadai Chicken
This dish takes it`s real color and flavor by cooking in a iron utensil
Prep Time 30 minutes mins
Total Time 30 minutes mins
- 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
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.