Kadai Chicken Recipe with chunks simmered in a spicy broth of tomatoes, chillies, onion and host of spices. Punjabi Kadai Chicken Recipe that is relished by all in the family.
Roughly chop onions and tomatoes. Blitz tomatoes to make a puree. Slice capsicum or Shimla mirch into strips.
Heat rice bran oil in a wok or a kadai. If you don’t have a kadai you can use a frying pan.
Add coriander seeds and cumin seeds to oil and let them splutter.
Add onions and fry till just about brown.
Add chicken, dry masalas and cook till masalas turn fragrant.
Add ginger garlic paste and fry till their smell goes away.
Add pureed tomatoes and packaged tomato puree.
Add kasoori methi and capsicum.
Once chicken is done add cream. Cream adds a little richness to this recipe.
Leave it on slow fire for about 2 minutes and your Kadai Chicken is ready to be served.
Enjoy it with laccha parantha.
Notes
You can make a dry version of this dish by adding less water.
You can use chicken with bone as well.
You can add additional capsicum as per your taste and required quantity. Or add red and yellow bell peppers too.