Kadai Chicken Recipe

Kadai Chicken Recipe is a very well known dish brought down from Pakistan and North India. The dish is known for its complexity and spiciness combined with meat. There are also chunks of onions and capsicum fried along with the food. The bowl is made semi-dry and the gravy is kept warm. Kadai chicken recipe can be made in just 30 minutes and even prepared for later use. The simplicity in this dish is the simple use of Indian Masala as garam masala powder and red chilli.

Heat a heavy-bottomed pan/wok with oil to begin making the Kadai Chicken Recipe. If it gets hot, add the cumin seeds and let it splutter.
Remove dried red chilies and saute until they crisp. Add ginger, garlic, and make smooth.
Attach the onions sliced and diced, then saute until they melt then caramelize.
Add bell peppers and cook until a little soft. When done, add a cup of tomato puree and keep cooking until well-cooked tomatoes. This will take about four to five minutes.

Add red chilli powder, garam masala powder, turmeric powder, salt, and boil for another 3 minutes after 4 to 5 minutes.
Attach pieces of chicken and saute well, until the masala is uniformly spread over the meat.
The chicken can cook for about 15 to 20 minutes. Apply a spoonful of cream at the end and blend properly. Garnish it with coriander leaves to serve sweet.
For a weekday dinner, eat the Kadai Chicken Recipe along with Tawa Paratha, Boondi Raita, and a Kachumber Salad.