Spicy Tangy Kadhai Chicken Recipe

 
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Spicy Tangy Kadhai Chicken
spicy tangy kadhai chicken
  • Chef: NDTV Food
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Spicy Tangy Kadhai Chicken Recipe: Chicken cooked in spices, jaggery and tamarind. It is absolutely lip smacking.

Ingredients of Spicy Tangy Kadhai Chicken

  • 1 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 Juice of lemon
  • 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
  • to garnish Spring onions with greens
  • to garnish Ginger, julienne
  • to top Lemon juice

How to Make Spicy Tangy Kadhai Chicken

  • For the powder:
  • 1.Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.
  • For the spice paste:
  • 1.Mix all the ingredients together.
  • For 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.
  • For 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, Juice of lemon, 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, julienne , Lemon juice

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