Tuesday, May 27, 2014

Kadhai Chicken – Chicken out from the Kadhai to enhance the taste with another name “Tasty Chicken from the Kadhai”

Most non-vegetarians prefer chicken to mutton in India. The reason…so personal anyone can say. I feel chicken is easy to cook as it takes much less time than mutton. Chicken is easily available while mutton also raises the eyebrow of the buyer if it will be of a good quality or not. And chicken eating is found to be healthier than savouring mutton. Reasons will rise from one to another but chicken gets the majority vote if there is a mandate to be taken.

“Mandate from whom” can be a topic of discussion but here this has to get a full stop.

…and now my Kadhai Chicken is happy that it is being shared on this blog. If this could speak out this dish would have spoken out in a loud voice saying, “Why did you sit me in your long list for so long? I would have liked to be with others much earlier. You are the one who never bothered to take notice of me. At last your mind has given you good suggestion to put me up.” I don’t want to have an ugly affair with Kadhai Chicken and so will be writing and showing off this dish by sharing it here.

So easy to cook and serve that one will love to serve this dish again and again all for its good taste and easy cooking.

Main ingredients:

Chicken: 750 gms cut into big pieces
Onion: 3 thinly sliced
Tomato: 2-3 chopped
Capsicum: 2 cut into chunks
Ginger: I inch cut into julienne
Garlic: 6-8 cloves chopped
Dry red chillies: 2-3
Green chillies: 3-4 cut into long strips
Salt to taste
Cooking oil

For the Marinade:

Ginger and garlic paste about 2 tbsp each
Cooking oil about 1 ½ tbsp.
Curd/yoghurt  2 to 2 ½ tbsp.

Preparing the chicken to be grilled:

Draw the knife through the chicken flesh to make small cuts.
Take the pieces in a bowl.
To this add the ginger-garlic paste.
Mix well and then add salt and the oil and rub into the body of the chicken pieces.
Beat the curd and mix it in the bowl.
Let it stand for at least an hour or more in the fridge or outside so the all the juices from the different ingredients mix well.

Next Step:

Grill the chicken pieces till they are done.
Keep it aside for later use.

Final touch:

Heat about 2 tbsp of oil in a kadhai.
Add the chopped garlic, ginger, red chillies and green chillies and sauté for a couple of minutes. Adjust the flame so that it does not burn.
Now add the sliced onions and cook till translucent.
Then add the tomatoes and cook till it loses its stiffness.
Now time for the capsicum pieces to join in.
Stir fry for 3-4 minutes.
Next add the grilled chicken pieces and give it a mild stir.
Cover and let it cook for another couple of minutes for the moisture to dry up.
Remove the lid to see if the chicken looks ready to be served.

Tastes good with hot rotis straight from the tawa. Even parathas will do if your health permits. No wrong in serving with a plate with rice and dal.

Eat it the way you want for you are your best judge the way you want to eat and enjoy the dish prepared by you in your kitchen.

The mantra of this dish is, “Easy to cook and great to taste”.

Don’t call yourself a Champion but let others make you feel “Like a Champion”.

© gouri guha 2014