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Kadhai Chicken Indian Restaurant Style
Kadhai Chicken Indian Restaurant Style

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We hope you got benefit from reading it, now let’s go back to kadhai chicken indian restaurant style recipe. You can cook kadhai chicken indian restaurant style using 41 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Kadhai Chicken Indian Restaurant Style:
  1. Use 1 whole free range chicken(Skinless and curry cut)
  2. Take Dry Spice Mix
  3. Provide 》》 3 tsp Coriander Powder
  4. Take 》》 1 tsp Chilli Powder
  5. Prepare 》》 1 Tsp Kashmiri Chilli powder
  6. Prepare 》》 2 tsp gram flour powder
  7. Use 》》 1 tsp Roasted cumin powder
  8. Take Kadhai Chicken Powder Mix
  9. Prepare 》》 1 tsp fennel seeds(saunf)
  10. Get 》》 2.5 spoon coriander seeds
  11. You need 》》 1 Tsp Black pepper corn
  12. Provide 》》 1 tsp cumin seeds(jeera)
  13. Get 》》 1 dry red chilli whole
  14. Use Whole Spices
  15. Provide 》》 1 whole red chilli
  16. You need 》》 5 black pepper corns
  17. Prepare 》》 5 green cardamom pods
  18. Prepare 》》 1 black cardamom pod
  19. Provide 》》 1 cinnamon stick
  20. Get 》》 1 Small piece mace
  21. Provide 》》 2 bay leaves
  22. Take 2 tablespoon ghee
  23. Use 1 tbsp cooking oil
  24. Provide Marinate
  25. You need 》》 2 tbsp yoghurt
  26. Provide 》》 1 tsp ginger garlic paste
  27. Prepare 》》 1.5 tsp Tandoori Masala
  28. Get 》》 1 tsp Kashmiri Red Chilli
  29. Take 》》 0.5 tsp Lemon juice
  30. You need 》》 1 tsp salt
  31. Get 》》 A piece of charcoal
  32. Get 》》 1 tsp ghee(clarified butter)
  33. Get Garnish Vegetables
  34. Prepare 》》 1 onion cubed
  35. Use 》》 1 capsicum cubed
  36. Provide 1 tbsp Cooking Cream
  37. Prepare 1 tbsp Kastoori Methi(Dried fenugreek leave)
  38. Get Brine
  39. Get 》》 water
  40. Use 》》 Vinegar
  41. Prepare 》》 salt
Steps to make Kadhai Chicken Indian Restaurant Style:
  1. Step 1: Brine. Place the chicken in a large bowl add water salt and some vinegar. What this step does is plump the chicken, makes it juicier. Time: Minimum 1 hour. I kept it for almost 3 hours.
  2. Step 2: Clean and Gash. Drain the brine chicken and wash it with clean water. Pat dry and put gashes on the chicken. This will help the masla to go deep.
  3. Step 3: Marinate. Marinate the chicken with the marinate ingredients above and mix well. Light up the charcoal piece and place it in a dish made out of foil and add ghee to it, immediately covering it. This process is to infuse tandoori flavor.
  4. Step 4: Kadhai Masala Mix: Roast the dry whole kadhai spice mix on a low flame. The idea is to roast the spice mix till the aroma of the roasted spices fill up your senses. They should be light brown in colour. Once the mix cools down, ground it coarsely as shown. I used a grinder, you can use the mortar and pestel.
  5. Step 5: Cook. Put a thick bottomed large pan on the stove and add the whole spice mix to the pan. After 2 3 minutes of roasting add 2 tbsp of ghee and let the spices sizzle. Once the spices sizzle add 0.5 tbsp of cooking oil(I used rice bran). Add onions.
  6. Step 6: Cook onions. This step is the step where you would need lot of patience. It took me 20 minutes to cook onions very well.
  7. Step 7: Add 1 tsp Ginger garlic paste to the onions. Cook now for 4 -5 minutes. Add turmeric powder now. And 3 slit green chillis.
  8. Step 8: Now add tomatoes (200 gms). I used half a tomato can into the pan. Now add salt to taste to the pan and cook really well. The colour should be really intense and dark. It took me 20 minutes of cooking the tomatoes till the oil seperated.
  9. Step 8.5: Pre heat the oven at Max. While tomatoes are cooking and are half way through add your marinated chicken to the oven grill. I grilled at Max for 10 minutes.
  10. Step 9: Add dry spice and half of kadai chicken spice mix to the tomatoes. Cook for 7-8 minutes and add grilled chicken to it and on high flame mix the chicken and the gravy in the pan. Add the Jus on the grill tray to the pan as well. Cook for 5 - 7 minutes on medium flame and now add cubed onions and capsicum with the remaining kadhai mix masala.
  11. Step 10: Cook the chicken for another 15 minutes with cover on pot. You can add water to make it with gravy. I did not because I like my Kadhai chicken with thick gravy. In the end add kastoori methi and 1 tbsp cooking cream. Stop cooking and mix well.
  12. Step 11: Serve with chopped coriander.

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