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Ryan Christlieb
Ryan Christlieb

Kadai Chicken Recipe Lakshmi Nair Cooking

Kadai Chicken Recipe Lakshmi Nair Cooking - How to Make Delicious and Spicy Chicken Karahi at Home

Kadai chicken is a popular dish from the Indian subcontinent that is made with chicken pieces cooked in a spicy tomato-based gravy with fresh ground spices. Kadai chicken is also known as chicken karahi, as it is traditionally cooked in a karahi, which is a type of Indian wok. Kadai chicken is a flavorful and easy dish that can be served with roti, naan, paratha or rice.

Kadai Chicken Recipe Lakshmi Nair Cooking

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In this article, we will show you how to make kadai chicken recipe Lakshmi Nair cooking style, which is inspired by the famous chef and cookbook author Lakshmi Nair. Lakshmi Nair is known for her simple and authentic recipes that are rich in taste and aroma. She has also hosted several cooking shows on television and YouTube, where she shares her culinary secrets and tips.

Lakshmi Nair's kadai chicken recipe is based on the dhaba style kadai chicken, which is a street food version of the dish that is popular in North India and Pakistan. Dhaba style kadai chicken is made with bone-in chicken pieces that are marinated in yogurt and spices, and then cooked in a hot karahi with onion, tomato, green chili, capsicum and kasuri methi (dried fenugreek leaves). The key to this recipe is the kadai masala, which is a homemade spice blend that gives the dish its unique flavor and aroma.

To make kadai masala, you will need coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon stick and dry red chilies. Dry roast these spices in a pan until fragrant and crisp, and then grind them coarsely in a blender or mortar and pestle. You can also use store-bought kadai masala powder if you don't have the whole spices.

To make kadai chicken recipe Lakshmi Nair cooking style, follow these steps:

  • Wash and pat dry the chicken pieces. In a large bowl, add yogurt, salt, turmeric powder, red chili powder, ginger garlic paste and half of the kadai masala. Mix well and coat the chicken pieces with the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

  • Heat oil and ghee in a large karahi over high heat. Add cumin seeds and let them crackle. Add chopped onion and fry until golden brown. Add ginger garlic paste and fry for another minute.

  • Add tomato puree and cook until the oil separates. Add green chili, salt, remaining kadai masala and garam masala. Mix well and cook for a few minutes.

  • Add the marinated chicken pieces along with any remaining marinade. Mix well and cook on high heat for 10 minutes, stirring occasionally.

  • Add water as needed to adjust the consistency of the gravy. Cover the karahi with a lid and cook on low to medium heat for 20 to 25 minutes or until the chicken is tender and cooked through.

  • Add chopped capsicum and kasuri methi. Mix well and cook for another 5 minutes on high heat.

  • Garnish with ginger julienne and coriander leaves. Serve hot with roti, naan, paratha or rice.

Enjoy your kadai chicken recipe Lakshmi Nair cooking style! c481cea774


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