Kadai chicken


  • Chicken cut into 12 pieces on the bone 750 grams
  • Oil 3 tablespoons
  • Onions 3 medium
  • Coriander seeds 2 teaspoons
  • Cumin seeds 2 teaspoons
  • Black peppercorns 10-12
  • Dried red chillies 5
  • Tomatoes 3 medium
  • Ginger-garlic paste 2 tablespoons
  • Green chillies 2
  • Salt to taste
  • Cashewnut paste 2 tablespoons


Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashew nut paste and ½ cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes.

We are Social!
Yum Yum Hot 2 Serve © 2016. All Rights Reserved.       Website Dessigned By Indiadialing.com / 9646-04-04-85