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Kadhai or Karahi Chicken Recipe

Ingredients Kadhai Chicken:

  • kadhahi chicken
    kadhahi chicken

    250gm Chicken

  • 1 spoon ginger paste
  • 2 spoons garlic paste
  • Chopped onion 5 pieces
  • 2 spoons coriander powder
  • 1 cumin powder
  • ½ spoon black peeper
  • 2 pieces chopped tomatoes
  • 1 spoon red chili
  • ½ spoon turmeric powder
  • 100gm mustered oil
  • Tez Pata 5 leaves
  • Coriander leaves
  • 1 spoon Everest’s Chicken Masala
  • 1 spoon Garam Masala

How to make Kadai Chicken

  • Buy 250gm chicken from market. This should be cut in medium pieces.
  • have already mentioned above about the ingredients of Chicken Kadai recipe.
  • Remove skin from onions.
  • Mix salt and turmeric powder in the pieces of chicken before making it fry.
  • Fry pieces of chicken in Kadhai. Fry it till red colour.
  • Now, chopped the onions in medium sizes. Onion is the basic ingredient for Karahi Chicken recipe.
  • Fry ingredients for Chicken Kadai in Karahi on lower flame. Make all the ingredients into paste. Fry the ingredients of Chicken Karahi till red colour mixing water time to time. Add salt also according to your taste.
  • Now, mix fried chicken also in fried ingredients for Chicken Karahi recipe.
  • Add 2 coups water after having fried ingredients with chicken. Now, leave it for 5-7 minutes on medium flame.
  • Kadhai or Karahi Chicken is ready to serve.

Kadhai Gosht Recipe

Kadhai Gosht RecipeIngredients:

  • 1 kg lamb/ mutton cut into 2″ pieces
  • 1 cup yogurt
  • 2 tbsps garlic paste
  • 2 tbsps lemon juice
  • 2 tsps garam masala (see link below for recipe to make your own)
  • Salt to taste
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 4 green chillies slit lengthwise
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 2 medium tomatoes chopped fine
  • Ginger julliennes to garnish
  • Fresh chopped corainder to garnish

How do i make Kadhai Gosht Recipe:

  • Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
  • Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
  • Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
  • Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
  • Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.