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Easy To Make

Best Kadai Indian Cooking Recipe – Delicious And Easy To Make

Best Kadai Indian Cooking Recipe

Best Kadai Indian Cooking Recipe:

Today we are talking about Best Kadai Indian Cooking Recipe, you can’t beat Indians in Kadai Chicken. Because they are expert in this. Indian peoples mostly liked Kadai Chicken in food. It is best served with flatbreads like roti and paratha. Roll it and dinner is a Cere.

Ingredients you may need:

  • 2 tablespoons fresh coriander leaves, chopped and 4 tablespoons oil and 1⁄2 cup onion, sliced.
  • 1 1⁄2 cups tomatoes, peeled and sliced, 1 kg chicken, washed, cleaned and cut into big pieces and 4 teaspoons garam masala powder.
  • 2 teaspoons coriander seeds and 1 tablespoon ginger paste with 1 tablespoon garlic paste.
  • 2 bay leaves and 4 whole red chilies including 1 teaspoon red chili powder and salt.

Directions of Best Kadai Indian Cooking Recipe:

Step1: Crunch coriander seeds and whole red chilies into a coarse powder. Heat up oil in the Kadai, and then add bay leaves in it.

Step2: After the 30 seconds of this, add onions in it and heat it till they turn to light golden brown. Then also add ginger-garlic paste in it. And then cook it for 2 minutes on medium fire.

Step3: Add the above coarse powder and Stir well. Then add tomatoes and cook until they are fully cooked.

Step4: After this, add the chicken piece, salt, and red chilies powder. Then mix them well.

Step5: After this, cover the Kadai. Cook until the chicken becomes tender.

Step6: Splatter garam masala powder over the chicken. And decorate it with coriander leaves and onion rings. Serve it with hot parathas or naan.

Traditional importance of Best Kadai Indian Cooking Recipe:

Whenever you visit or travel through the subcontinent, you can see a glimpse of their traditions for cooking.  And whenever I visit the different areas of the subcontinent its still dazzles me how tasty, delicious and diverse our food is. Cooking in the areas of Punjab and Rajasthan gives you a glance of the home cuisine. The dead hand of Mughlai cuisine has always such a unique and essential part to play role in our culture traditionally and historically. And even in a city like Mumbai, it is not any surprise that you will find so many restaurants and dhabas which are struggling to spread out the flavors of Mughal foods available in places like Agra or Delhi.

Delicious Taste of Kadai Gosht with Tandoori Rotis:

If you spend your winters in north India and eating Kadai Gosht with soft warm Tandoori Rotis at local cuisine in Mumbai, Delhi and or even Luckhnow, it makes up some of the delicious and best food experiences. Because the people of that area are very close to their traditions and are experts too.

My own experience of cooking Kadai Gosht at home:

Cooking Kadai Gosht at home gives me a new experience and improvement every time. This is the only recipe that I can say is absolute hit every single time with family. The trick is to let the tomatoes and onions bring out the damp in the gravy without the use of water. The technique is exactly the same to make definitely that it cooks in its own damp in gravy along with the further ingredients. The dish is garnished with fresh coriander, fresh ginger, and the chopped green chilies. Serve with roti or naan for great taste.

Kadai Paneer:

 In these steps, freshly ground coriander and chilies give taste to paneer and bell peppers when they cook it in a spicy/hot masala. Enjoy it also with naan or roti. I am telling you about this Kadai Paneer recipe which basically consists of paneer and bell pepper cook in a hot/spicy masala.

Basically, Kadai Paneer is made up of green peppers but I used red and yellow peppers in place of green. This dish is called Kadai Paneer because we cook it in a Kadai. But it doesn’t mean that you have to cook it in a Kadai only, I also made it in a pan but served it in a Kadai.

Kadai paneer is one of the most popular paneer recipes of the world. It is there on the menu in almost all the Indian restaurants and dhabas and is enjoyed with butter naan. It also gives a great taste with plain paratha. From fresh ground coriander seeds and dried red chilies, the paneer gets its exclusive flavors. The accumulation of fresh spices makes it appetizing. It’s incredible that how much is a difference in the adding of fresh spices can make a dish.

You may use more than 4 if you want but I have used 4 dried red chilies in this procedure. It is not simply like that, it is always flavorful but doesn’t spicy every time.

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