Kadhai Chicken Masala
Kadhai Chicken Masala
Coarsely cut some onions, tomatoes & capsicums. Fry together for 5 minutes.Then add 4 spoons of Roopaks Kadhai Chicken Masala and stir for 5 minutes on low flame.Then add 1/2 marinated chicken and saute for few minutes.
Kadhai Chicken Masala Recipe:
Ingredients:
- 500g Chicken, cut into pieces
- 2 Onions, finely chopped
- 2 Tomatoes, chopped
- 2 Green chilies, slit lengthwise
- 1 Capsicum, sliced
- 2 Tablespoons ginger-garlic paste
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander seeds
- 1 Teaspoon black peppercorns
- 1 Teaspoon garam masala
- 1 Teaspoon turmeric powder
- 1 Teaspoon red chili powder
- 1 Teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves for garnishing
- Cooking oil
Instructions:
- Dry roast the cumin seeds, coriander seeds, and black peppercorns until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
- Heat oil in a kadhai or a large skillet. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a few more minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the ground spice powder (cumin, coriander, black pepper), garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add the chicken pieces to the kadhai and coat them well with the masala mixture.
- Cover and cook the chicken on low to medium heat until it's almost cooked through, stirring occasionally.
- Once the chicken is almost cooked, add the sliced capsicum and kasuri methi. Mix well and cook for another 5-7 minutes until the chicken is fully cooked and the capsicum is tender.
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or rice.
This recipe should give you a flavorful and aromatic Kadhai Chicken Masala. Adjust the spices according to your taste preferences. Enjoy your meal!