Kadhai Chicken

Kadai chicken in the right kadai 

We decided to sent over some of our triply artisan hybrid cookware to Chef Nehal and the first recipe he could think of was obviously “kadai chicken” in Stahl’s Triply Artisan Kadhai 

These pans and Kadai’s are long lasting and just a thrill to cook with . 
 
Ingredients: 

  • For the chicken marination 
  • 500 gm chicken curry cut 
  • Salt to taste 
  • 1/2 tsp turmeric powder 
  • For the kadai masala 
  • 1 tbsp coriander seeds 
  • 1/2 tbsp cumin seeds 
  • 10-12 pepper corns 
  • 1 tsp fennel seeds 
  • 3-4 dried Kashmiri chillies 
For the gravy: 
  • 1 1/2 cup roughly chopped onions 
  • 1 cup roughly chopped tomatoes 
  • Few coriander stems 
  • 1 tbsp oil 
  • 2 Kashmiri chillies 
  • 1/4 cup cashews 
  • Salt to taste 
  • 2 tsp Kashmiri chilli powder 
  • 1 1/2 cup water 
For the kadai chicken: 
  • 3 tbsp oil 
  • 2 green cardamom 
  • 1 black cardamom 
  • 1 small cinnamon stick 
  • 1 bay leaf 
  • 2 cloves 
  • 1 tsp coriander seeds 
  • 1 tsp cumin seeds 
  • 1 tbsp choppped onions 
  • 1/2 cup chopped onions 
  • 2 chopped green chillies 
  • 1 tbsp ginger garlic paste 
  • 1/2 cup chopped tomatoes 
  • 1 tsp turmeric powder 
  • 2 tsp Kashmiri chilli powder 
  • 1 tsp coriander powder 
  • 1 tsp cumin powder 
To finish:
  • Chopped coriander 
  • 2 tsp kasuri methi 

 

Follow the video for instructions! 

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