A spicy yet creamy Restaurant-style chicken gravy which tastes heavenly. Kadhai Chicken, chicken is cooked in a creamy gravy and later capsicum is added to it for the perfect crunch. You might have wondered how the gravies at restaurants tastes same all the time? Check out this step-by-step picture instructions to know how to make perfect kadhai chicken each time. Try it out and let me know how it turned out. Keep reading till the end. Happy Cooking!
INGREDIENTS:
For the Gravy:
- Oil- 2 tbsp
- Cinnamon- 2 nos
- Cardamom- 2 nos
- Onion- 2 nos (finely chopped)
- Ginger garlic paste- 1 tbsp
- Red chilli powder- 1 tsp
- Salt- 1 1/2 tsp
- Chicken- 500 gms (curry cut)
- Tomato puree- made out of 4 medium-sized tomatoes
- Kaju paste- made out of 10-12 kajus which are pre-soaked in hot water
- Capsicum- 2 nos (chopped)
- Oil- for sauteing the capsicum
For the Masala powder:
- Coriander seeds- 2 tbsp
- Jeera- 1 tbsp
- Saunf- 2 tsp
- Cinnamon- 3-4 nos
- Cloves- 5-6 nos
- Cardamom- 4 nos
PROCEDURE:
- Heat oil in a thick-bottomed vessel. Add the whole spices to it and let it splutter.Now add chopped onions to it. Saute it well for 3-4 mins or until the onions get soft and pink.
- Once the onions get soft, add red chilli powder and ginger garlic paste. Saute them well for a min.
- Now add cleaned and washed chicken to it. Add some salt and mix well. Cook this on high flame till the masala is absorbed by the chicken.
- Now add tomato puree and mix gently.
- Cook the tomato puree till the raw smell of it goes away. The chicken too gets tender by this time. Check for seasoning and add more salt and spice if needed.
- Now add the kaju paste and mix well. Let it simmer for 5 mins.
- Meanwhile, let's prepare the masala powder. Take the whole spices mentioned in a pan. Dry roast them until fragrant.
- Coarsely grind the masalas. There should'nt be chunks, but the texture should be felt. Add the ground masala to the simmering gravy. Mix well.
- Take some oil in a pan. Add capsicum to it and add some salt and chilli powder to it. Saute it till it is half-cooked. This process is done so that the capsicum is not bland and tastes flavourful. Add the capsicum to the chicken gravy and mix
. - Restaurant-style chicken gravy is ready. Serve hot along with kulcha or naan.
