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Spicy Tangy Kadhai Chicken Recipe
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
HideShow MediaPrepare 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.