Kadhai Chicken is a relatively easier to prepare and alluring chicken dish. It is mildly flavored with spices and capsicum, and is a popular non-vegetarian delight on the menu at parties and restaurants. This recipe has been shared with us by our Guest Chef for this week, Nidhi Soin. Nidhi is a Business Consultant by profession who resides in Melbourne, Australia. She has always loved cooking and having stayed outside India for many years, she experiments quite a bit with the ingredients at her disposal every now and then. Her cooking mantra is “the faster, the better” without compromising on the taste. This is a quick and finger-licking delicious recipe which is sure to be a hit with the non-vegetarian food lovers.
- Boneless Chicken – 1 Kg.
- Onions, Medium sized – 4
- Tomatoes, Medium sized – 6
- Capsicums, Medium sized – 2 (You can use green, red or yellow as per your preference)
- Ginger Garlic Paste – 2 tablespoons.
- Salt to taste
- Turmeric Powder – 1 teaspoon
- Red Chilli Powder to taste
- Fresh Cream – 2 tablespoons
- Garam Masala– 2 tablespoons (Use less if you want it less spicy)
- Cooking Oil
Servings: 4-6 Persons (depends how hungry they are 🙂 )
Preparation Time: 20 mins.
Cooking Time: 30 mins.
Cube 2 onions and the capsicums. Heat little oil in a kadhai and saute them for about 4-5 minutes till they are slightly cooked but are still crunchy. Set aside.
Now finely chop rest of the onions and keep aside. Finely chop the tomatoes and keep aside.
Fry onions in 2-3 tablespoons of cooking oil till onions are golden brown. Add the chopped tomatoes, ginger garlic paste, salt, chilli powder and turmeric powder. Cook till oil begins to separate.
Add cubed chicken and a little water. Cook for about 15-20 minutes, till the chicken is well-cooked.
Now add garam masala and the onion capsicum mixture (from step 1). Cook for another 4-5 minutes and turn off the heat.