Kadai chicken is chicken that is cooked in, and usually served from, a type of cooking utensil called a kadai. Kadais are commonly used in Pakistani and Indian cuisine, and they have a number of name variations, the most common of which are kadai, karahi and kadhai. Other names or spellings include karai, kadahi and korai.
A kadai is a round, deep cooking pot that is similar to a Chinese wok but with a tighter diameter and steeper, taller sides. Thick, and with a heavy rounded bottom, a kadai traditionally is made from cast iron, but stainless steel, copper, brass, aluminum also have become popular, as are flat-bottomed versions that are more sturdy on North American-style stoves.
This is another favorite Kadia Chicken Masala @ ma home ma kids also love to eat with rice or chapatti.
Chicken ½ kg (cut into medium piece)
Oil ½ cup
Green Chilies 4 (sliced cut)
Lemon Juice 1
Coriander ½ bunch (Chopped)
Tomatoes 3 (chopped)
Ginger Paste 1tsp
Garlic Paste 1tsp
Chili Powder 1 tsp
Onion 2 (finely chopped)
Salt to the taste
Turmeric ½ tsp
Spices Mixture (Garam masala) ½ tsp
Take Chicken apply salt and keep aside.
Take a pan (Kadai) heat oil and fry the chicken until it turn golden brown.
Remove the chicken from the pan (Kadai) add onions & sauté till it turn brown add ginger, garlic paste sauté for while then add red chilly Pwd. Turmeric & salt. (Check according to your taste).
Now add the chopped tomatoes in the sauté ingredient and cooked well. When it becomes mushy add fry chicken in it and cook for 5mins.
Now add half cup of water for chicken to cook and cover cook on the low flame for 10 minutes, add garam masala and lime juice, then close the fire let is cool for a while.
Garnish with coriander & green chilly