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Red Kadai Chicken

red kadai chicken
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Red Kadai Chicken Recipe, How To Make Red Kadai Chicken Recipe

This is a semi dry chicken fry which is prepared in a very simple manner. This goes well with fried rice, sambar rice, rasam rice and as well as curd rice.

Kadai chicken or chicken karahi is among the simplest, easy North Indian chicken curry recipes that's offered in restaurants. This food primarily famous due to its delicious taste and use of a number of Indian spices. Kadai Chicken actually means chicken cooked in a kadai (frying pan). Kadai Chicken is often known as gosht karahi (when prepared with goat or lamb meat rather than chicken)

 

It is a simple restaurant style c... Read More..

About Recipe

How to make red kadai chicken

(89 ratings)
0 reviews so far
Prep time
60 mins
Cook time
30 mins
Total time
90 mins
red kadai chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 23, 2016


Ingredients used in red kadai chicken
• Red chillies - 20 numbers.
• Garlic finely chopped - 2 tablespoons.
• Ginger finely chopped - 2 tablespoons.
• Ginger garlic paste - 2 tablespoons.
• Tomatoes - 2 big.
• Onions - 3 big.
• Chicken - 1kgh numbers.
• Curry leaves - 1/2 bunch.
• Lemon - few drops.
• Oil - 5 tablespoons.
• Ghee - 5 tablespoons.
Method:
1.Wash cut chicken(with bones) into medium pieces. 2.Prepare a paste of half of red chillies and ginger garlic paste and marinate with chicken with lemon and salt which chicken alone requires. Marinate for 1 hour. 3.Now in a wide pan heat oil (those who want the dish to be spicy can add whole garam masala) add finely chopped onions, fry till golden brown and then add tomatoes. Fry till oil oozes and gravy is pulpy.(can add salt for the gravy at this stage) 4.Now add chiken and turmeric powder n saute well till all the moist is absorbed. Now close the lid and cook the chicken without adding water. When the chicken is cooked fry for few more minutes till gravy coats it. 5.Now in a separate small pan add ghee, when little hot add the remaining red chillies, finely chopped ginger garlic and curry leaves for a minute and then pour on top of the chicken and fry exactly for a minute and garnish with fried cashewnuts.





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Articles


Kadai chicken or chicken karahi is among the simplest, easy North Indian chicken curry recipes that's offered in restaurants. This food primarily famous due to its delicious taste and use of a number of Indian spices. Kadai Chicken actually means chicken cooked in a kadai (frying pan). Kadai Chicken is often known as gosht karahi (when prepared with goat or lamb meat rather than chicken)

 

It is a simple restaurant style chicken recipe that's favorite among us because of its simplicity. Kadai chicken is slightly flavored with spices and capsicums that is the thing that makes this dish tempting. No extra water is added while cooking. Chicken pieces are cooked in their own steam and with the onions included. The unique aroma of capsicum and also the moderate yummy flavored gravy of Kadai Chicken are simply tempting.

 

A kadai or karahi is a kind of thick, round, deep cooking pot just like the shape of a wok and that is usually used in India, Pakistan, Bangladesh and Nepal. Kadai are often used for deep frying or shallow frying meat, potatoes, sweets and snacks like samosa and fish, but they are most recognized for the simmering of stews or posola.

There are a number of dishes which are prepared in the kadai and recipes having the name for example Kadai paneer, kadai biryani, kadai red chicken, kadai bhendi, karahi chicken, etc. Deep frying or shallow frying in an iron gives a fantastic and different flavor to the dish.

 

Kadai Chicken is an extremely preferred North Indian dish that's offered with all Indian breads. Kadai Chicken tastes incredibly yummy with naan, roti, chapatti or hot steaming rice. There are lots of in southern India who loves eating Kadai chicken with rice and pepper rasam. The kadai chicken holds at his kiosk, in the swirl of heat and smoke. Cooking of Kadai chicken should be fast and requires demanding stir frying. Therefore, you must be careful that the garlic doesn't over brown and also the ginger is generally added later because it burns quickly

 

Customarily the usage of numerous Indian traditional spices makes plenty of improvement in the flavor of the dish. Using of black cardamom produces its tastes and fragrance when a little roasted in the little oil. The seeds have sweetish, smoky essence. In these recipes, pods are crushed and allowed to simmer with all of those other ingredients. It takes only a couple of to provide any dish a country, smoky flavor.  Coupled this green cardamom can also be used broadly in Indian cooking.



 

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