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Kadai chicken

>> Thursday, August 6, 2009

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Kadai chicken is most popular chettinadu dish cooked in red gravy. This can be served either with rice or rotis. It taste AWESOME :)

Ingredients :
  1. Chicken - 1 kg
  2. Corriander seeds - 2 tsp
  3. Cumin seeds - 2 tsp
  4. Black peppercorns - 10 nos
  5. Ginger - 1 1/2 inch piece
  6. Garlic - 10 cloves
  7. Oil - 2 tbsp
  8. Butter - 1 tbsp
  9. 1 Large sized onion - Finely chopped
  10. Tomatoes - 4 nos (Finely chopped)
  11. Water - 1/2 cup
  12. Salt to taste
  13. Finely chopped corrainder leaves for garnishing

Directions to cook :

# Dry roast the corrainder seeds, cumin seeds & black pepper corns. Keep aside.

# Grind ginger, garlic and red chillies to a fine paste. Keep aside.

# Heat oil & butter in the kadai (Frying pan), add finely chopped onions & saute till light golden brown.

# Add the grounded spice powders & the red chilly paste. Saute it for 5 mins.

# Add the finely chopped tomatoes & continue to saute till the tomatoes become soft.

# Add the chicken & 1/2 cup of water and stir. Cover & cook on medium heat till the chicken is tender.

# Garnish it with corrainder leaves.

Serve hot.

4 comments:

Suparna August 6, 2009 at 9:44 PM  

hi Ammu,
AAAAAAAAAA...am speechless :) just drooling over the dish ....looks superb. Thanks for sharing the recipe :)
TC

Priya August 7, 2009 at 4:09 PM  

Droolworthy chicken dish, tempting me a lot Ammu!

Kitchen Flavours August 7, 2009 at 6:35 PM  

Sounds spicy and looks drool worthy....

Anonymous,  September 6, 2009 at 8:25 PM  

sounds very good. I know chettinadu curries need fresh roasted whole spices to be ground rather than ready made powders but if I've to substitute the spices(cor & cumin) with readymade powders, how much do you think should I add? I don't see any red chillies in your ingredients list, could you tell me how many is needed to make the chilli paste?

Thanks
Rg.

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