Saturday, 9 August 2014

Kadai Chicken

Hello,

Hope everyone is doing good. After my first sweet post i wanted to post something spicy and hence this Kadai Chicken post. I know my pictures are not that great which i manage to click with my old mobile phone . :(

Kadai Chicken is a very spicy and non gravy dish which gets its rich flavor with the blend of capsicums. It is basically a one pot dish and sauteing the capsicums is optional. I used tri color bell peppers for a attractive color combo.



INGREDIENTS

English
Tamil
Telugu
Quantity
Chicken
400 gms
Capsicum
Kudai Milagai
simla mirch
1 Big or Mix of diff colors
Onion
Vengayam
Ullipaya
2 Nos
Tomato
Thakkali
Tamata
1 Big Pureed
Green Chilli
Pachai Milagai
Pachai
1 No
Ginger Garlic Paste
Inji Poondu Vizhuthu
Allam Velluli Paste
1 tblsp
Chilli Powder
Milagai Podi
Kaara Podi
2 tsp
Coriander Powder
Dhaniya Podi
Dhaniya Podi
2 tsp
Turmeric Powder
Manjal Thool
Pasupu
1 tsp
Garam Masala Powder
1 tsp
Salt
Uppu
Uppu
As Needed
Oil
Ennai
Nune
2 tblsp
Coriander Leaves
Kothamalli
Kothimeera
Lemon Juice
Elumichai Saru
Nimmakaya Saaru
Half Lemon
To dry roast and powder
Coriander Seeds
Dhaniya
Dhaniyalu
1 tsp
Pepper corns
Milagu
Miriyalu
1 tsp
Dry Red Chillis
Kaanja Milagai
Endu Mirapakayalu
2 Nos
Cumin Seeds
Seeragam
Jeera
1 tsp
Fennel Seeds
Sombu
sompu
1 tsp
Cinnamon
Pattai
Dalchini Chekka
1 or 2
Cloves
Lavangam
Lavagam
3 Nos


STEPS
  • Dry roast the ingredients given under "to roast and powder" and grind them coarsely. Make puree of one big tomato and paste of one medium onion+ one green chilli. Cube the bell peppers and one onion. 
  • In a bowl, add half of the ground powder, half of all the spice powders (chilli powder, coriander powder, turmeric powder, Garam Masala Powder) ginger garlic paste, a little oil and chicken pieces and mix well. You can do this first so that the chicken can stay in the marinate for some time.


  • Heat a pan, add little oil, add the cubed onions and saute for a minute . Add the bell peppers and saute them for another couple of minutes. Do not covercook them else they lose their crunchiness. Transfer to a plate and keep them aside.This step is purely optional if you are not adding cubed onions as you can directly add the bell peppers to the dish lastly.

  • Add some more oil in the same pan and add the ground onion chilli paste. Saute them until the raw smell of onion goes away and add the remaining half of spice powders (chilli powder, turmeric powder, coriander powder, garam masala). Stir well and sprinkle some water if you feel they are sticking to the bottom of the pan. When oil starts leaving the masala paste, add the pureed tomato.


  • Stir well and close it and cook for 2 minutes. Then add the marinated chicken to it and mix well so the chicken is coated well with the masala. Add some water and close it and cook till the chicken is soft and cooked well.

  • When chicken is cooked well and its semi gravy kind of, add the sauted onions and bell peppers and mix well. Close and cook for a minute and turn off the flame. Add chopped coriander leaves. Squeeze half lemon.




Serve hot with rice or roti. We had with hot roti.  :) 

See you soon with my next post and till then take care everyone. 

With Love,





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