Swetha's Fusion

Kadai Chicken (both Airfryer and Pan cooking recipe methods)

Thursday, July 01, 2021

Kadai Chicken or Karhai Chicken is a North Indian dish served along with Indian bread or Rice. It is prepared with few ingredients but the taste is so good and unique. The main thing about the dish is using slightly cooked Bell Pepper (capsicum), usually green bell pepper is used, red and yellow ones may also used. I sometimes like to combine both Green and Red bell pepper to add the bright color to the dish.

Kadai | Karhai means Wok in Hindi, it used to be cooked in a thick deep wok. It takes a long time to prepare in this method, so I prepare it in Pressure pan to speed up the process. Now that I have a Airfryer, in parallel I cook the Chicken in the Airfryer then add it to the gravy. This not only reduce the cook time, less oil is used. Both methods are mentioned here in this post.

First, I have mentioned the stove-top method, and then Airfryer method is at the bottom. Please scroll down and check it out.

Also check out Kadai Paneer recipe and other Chicken recipes

Ingredients:

1 lb - Chicken
2 big - Onions
3 big - Bell pepper (capsicum)
1 tbsp - coriander powder
1/2 tsp - garam masala powder
1 tsp - sugar
Butter and oil - as needed
Salt – as required.
10 - cashew nuts (optional)

Masala:

7 - Garlic flakes
1/2 " - Ginger piece
4 - Green chilies
5 - Red chilies
5 medium - Tomatoes

Preparation:

Cut onions and bell pepper into big pieces and keep aside.
In a blender, grind garlic, ginger, green chilies, red chilies and one tomato in to paste. Keep one tablespoon of the ground paste aside for using as marinade for chicken. Now, add rest of the tomatoes and grind in to smooth paste. Keep the masala aside for gravy.
Clean and cut chicken. Mix-in turmeric powder, salt, red chili powder, lemon juice and marinade paste to chicken.

Mix and keep aside for about 30 minutes.

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Method (Pan cooked):

In a ‘Kadai’ | fry-pan (or Pressure cooker ) heat 1 tsp oil, increase the flame to high and add bell pepper pieces. Cook for about 3 minutes and keep aside. The bell pepper will be added later to keep its flavor and also not let it become mushy.
In the same kadai, heat 1 tsp oil, add sliced onions and fry till it becomes transparent. Keep aside. [ I like my onions crunchy in my curries, I will add it in to the curry later as well along with bell pepper. You may choose to leave it in the kadai, continue with rest of the steps. ]
In the same kadai, add a tablespoon of ghee, butter or oil and heat on medium flame. Add sugar and let it caramelize. (This helps to bring that bright red color).
Add the ground paste, cover and cook for about 3 to 5 minutes until the raw smell is gone and you start seeing oil collecting at the edge of the gravy in the pan.
Now add marinated chicken and mix.
Add coriander powder and garam masala powder. Mix
Add salt and water. Stir, cover and simmer until the chicken is cooked. Stir in between to make sure the curry does not stick to the pan and burn. [ If using pressure cooker, cover, put the weight on the cooker, cook for two or three whistles and then turn off the flame. Wait until the pressure releases, remove the cover and cook for few minutes to let the liquid be observed. NOTE: number of whistles depends on type of cooker and how tender is the chicken. ]
Once chicken is cooked, add fried onions, bell pepper and mix gently. Allow to cook for couple of minutes more. Turn off the flame.
Optional: Stir 1/2 tsp of Kasoori methi | dry fenugreek leaves.
Garnish with fried cashew nuts and serve hot with rice or Indian bread (roti/chapati,naan, pulkas)

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Method (with Air Fryer ):

Cook marinated chicken and bell pepper in Airfryer (either using skewers or just placing in the airfryer basket or tray. )

In a ‘Kadai’ | fry-pan heat some butter, add sliced onions and fry till it becomes transparent. Keep aside.
In the same kadai, add a tablespoon of ghee, butter or oil and heat on medium flame. Add sugar and let it caramelize. (This helps to bring that bright red color).
Add the ground paste, cover and cook for about 3 to 5 minutes until the raw smell is gone and you start seeing oil collecting at the edge of the gravy in the pan.
Now add airfryer cooked chicken and bell pepper to the kadai.

Add coriander powder and garam masala powder. Mix
Add salt as needed. Stir, cover and cook for about 5 to 8 minutes.
Add fried onions, and mix gently. Allow to cook for couple of minutes more. Turn off the flame.

Optional: Stir 1/2 tsp of Kasoori methi | dry fenugreek leaves
Garnish with fried cashew nuts and serve hot with rice or Indian bread (roti/chapati,naan, pulkas)