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Spicy Tangy Kadhai Chicken Recipe

Spicy Tangy Kadhai Chicken
How To Make Spicy Tangy Kadhai Chicken

About Spicy Tangy Kadhai Chicken Recipe: Chicken cooked in spices, jaggery and tamarind. It is an absolute delicious option to cook for dinner parties at home. Full of mouth-watering spices and an irresistible aroma, pair it with steamed rice or butter garlic naan!

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings6
  • Medium

Ingredients of Spicy Tangy Kadhai Chicken

  • 1 Kg chicken (cut into 10 pieces)
  • For the powder:
  • 1 tbsp black peppercorns
  • 1 tbsp fennel (Saunf)
  • 1 Cinnamon stick
  • For the marinade:
  • 2 tsp oil
  • 2 tbsp spice paste
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • to taste salt
  • 2 tsp turmeric powder
  • 2 tsp pepper-fennel powder
  • 3 1/2 tbsp tamarind extract
  • 1/2 Lemon (juiced)
  • 1 tsp jaggery
  • For the spice paste:
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • to taste salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger-garlic paste
  • For the stir fry:
  • 1 tsp oil
  • 1 onion (diced)
  • 1/2 red bell pepper( diced)
  • 1 green chilli
  • Others:
  • 2 tsp oil (to sear the chicken)
  • for garnishing spring onions with greens
  • to garnish for garnishing ginger, julienne
  • for garnishing lemon juice

How to Make Spicy Tangy Kadhai Chicken

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Prepare the powder:

1.
Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.

Prepare the spice paste:

1.
Mix all the ingredients together.

Prepare the marinade:

1.
In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.
2.
Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, juice of 1/2 lemon and jaggery.
3.
Marinate the chicken with this marinade for 30 minutes.

Prepare the stir fry:

1.
In a pan add oil.
2.
Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.

Main preparation:

1.
In a pan add oil and sear the chicken from both sides.
2.
Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes.
3.
Add the stir fried vegetables. Stir well.
4.
Garnish with spring onions, julienne ginger and lemon juice.
5.
Serve with steamed rice or paranthas.

Key Ingredients: chicken (cut into 10 pieces), black peppercorns, fennel (Saunf), Cinnamon stick, oil, spice paste, red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Lemon (juiced), jaggery, red chilli powder, turmeric powder, salt, coriander powder, cumin powder, ginger-garlic paste, oil, onion (diced), red bell pepper( diced), green chilli, oil (to sear the chicken), spring onions with greens, ginger, lemon juice

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