Chicken Kadhai Recipe using "Raashtr Masala"
Chicken Kadhai, a flavorful and spicy North Indian dish featuring chicken cooked with bell peppers, onions, tomatoes, and spices, with the addition of Raashtr Masala spices.
Ingredients
- 500 Gram Chicken bone-in or boneless, cut into medium pieces
- 1 Large Capsicum (Green Bell Pepper) cut into cubes
- 2 Medium Onions sliced
- 3 Medium Tomatoes pureed or finely chopped
- 2 pcs Green Chilies slit
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Raashtr Chilli Powder adjust to taste
- 1 tbsp Raashtr Coriander Powder
- ½ tbsp Raashtr Turmeric Powder
- 1 tbsp Raashtr Cumin Powder
- 1 tbsp Raashtr Mix Masala for extra flavor
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- Fresh Coriander For garnish
- Salt to taste
- 3 tbsp Oil
- ½ cup Water adjust to the desired consistency
Instructions
Prepare the Chicken:
- Clean the chicken pieces and set them aside. Pat them dry to remove any excess moisture.
Sauté the Chicken:
- Heat 2 tablespoons of oil in a kadhai or deep pan. Add the chicken pieces and sauté them until they are lightly browned on all sides. Remove from the pan and set aside
Cook the Onions and Capsicum:
- In the same kadhai, add the remaining oil. Once hot, add sliced onions and sauté until they become soft and golden brown.
- Add the cubed capsicum and cook for 2-3 minutes, keeping the capsicum slightly crunchy.
Prepare the Masala:
- Add the ginger-garlic paste and green chilies to the onions and capsicum. Sauté for 1-2 minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and release oil.
Add Spices:
- Add Raashtr coriander powder, turmeric powder, chili powder, cumin powder, and Raashtr mix masala. Stir well and cook for 3-4 minutes until the masala is well-cooked and aromatic.
Cook the Chicken:
- Add the sautéed chicken pieces back into the kadhai and mix them with the masala.
- Add salt to taste and stir to coat the chicken evenly with the spice mixture.
Simmer:
- Add ½ cup of water, cover the kadhai, and let the chicken simmer on low-medium heat for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally.
- Adjust the gravy consistency by adding more water if needed.
Final Touch:
- Crush kasuri methi between your palms and sprinkle it into the dish for added flavor.
- Cook for another 2-3 minutes.
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or rice.