Everything About Punjabi Kadai Chicken Recipe

Punjabi Kadai chicken recipe, the primary dish from Indian cuisine cannot get better than this. Try making this at home and you will forget the restaurant version forever! if you want to taste something best, make it at home and love yourself more for putting an effort to create something incredibly good! https://www.chefmeghnas.in/recipe/kadai-chicken-recipe Ingredients · Chicken – 1 kg, bone-in, medium size · Green bell pepper – 2, cut into 1-inch piece · Onion – 3 large, finely chopped · Ginger paste – 2-3 tbsp · Garlic paste – 2-3 tbsp · Tomato – 4 large · Turmeric powder – 2 tsp · Kashmiri Red chili powder – 2 tsp · Garam masala – 1 tsp · Sugar – 1 tsp · Vegetable or mustard oil – ¼ cup · Salt to taste · Fresh coriander leaves – 1 cup, finely chopped Punjabi Kadai chicken recipe Spice Blend – · Whole dry red chili – 3 · Cumin seeds – 1 tsp · Coriander seeds – 1 tbsp · Green cardamom – 7 to 8 · Cloves – 7 to 8 · Cinnamon – 2 small pieces · Black cardamom – 2 · Whole black peppercorn – 8 to 10 · Mace – 1 tsp Instructions 1. First, make the Kadai chicken recipe indian spice. Dry roast all the spices for a couple of minutes until fragrant. Then grind them into a powder. Set aside. 2. Peel and cut each of the tomatoes into half. Deseed them and then chop them finely. Wash and pat dry the chicken. Add some salt and half a teaspoon of turmeric powder to the chicken and mix well. 3. Heat a large pot and add the oil to it. Once the oil is medium hot, add sugar, stir and let it caramelize, keeping the heat on medium. Adding sugar at the beginning will add a bright red color to our Punjabi Kadai chicken recipe dish. 4. Add chopped onion and sauté for a couple of minutes until it starts to soften. Then add ginger and garlic paste. Sauté on medium heat for 15 to 20 minutes until the onion turns light golden. 5. Now add the chopped tomatoes and salt and cook for 10 minutes. 6. Then add all the spices – turmeric powder, red chili powder, and the blended spices for Punjabi Kadai chicken and sauté the spices for 2 minutes. 7. Then add the chicken pieces. Stir well so that all chicken pieces are coated with the spices perfectly. 8. Cover and cook the chicken on low heat stirring after every 5 minutes so that they do not stick to the bottom of the pot and the chicken absorbs the flavors. 9. Sauté the chicken for good 20 minutes until all the pieces have nicely absorbed the texture and color. Add green bell pepper and give a stir. The crunch of the capsicum to be retained as it gives a raw flavor to our Punjabi Kadai chicken. 10. Now add about a cup of water or more depending on the consistency you desire and let the liquid come to boil on high heat. 11. Once the gravy starts boiling, cover and let it cook on low heat for about 10 minutes or until the chicken is completely cooked through. 12. Uncover and give a stir for a few mins. 13. Sprinkle garam masala and some freshly chopped coriander leaves to Punjabi Kadai chicken. Serve hot with plain white rice or butter naan!