Chicken Peshawari Kadahi  

This flavorful Peshawari Chicken Kadai recipe showcases a perfect blend of spices and aromatics, creating a sumptuous and savoury dish. The process of searing and bhuno-ing the chicken ensures that each piece is packed with flavour and moisture, making it tender and juicy. The addition of curd and tomato puree creates a luscious and creamy base that perfectly complements the spices and adds depth to the dish. With the Bhavnagri chilies adding a spicy twist to the Chicken Bhuna, this dish caters to those who enjoy a bit of heat in their meals. The finishing touch of fresh coriander brightens up the dish and brings out its aromatic essence.

 

Portions serving: 4-5 pax

Preparation time: 10 mins

Cooking time: 25 mins

Calories: 169 cal per portion

 

Ingredients:

 

Vanaspati – 2 tbsp

Oil – 1 tbsp

Chicken – 300 gms

Salt – 2 tsp

Ginger-garlic paste – 1 ½ tbsp

Turmeric powder – 1 tsp

Crushed chilli powder – 2 tsp

Coriander powder – 2 tsp

Curd – 1 cup

Black pepper powder – 1 tsp

Tomato puree – 1 cup

Bhavnagri chilli – 3-4 nos

Chopped coriander – 1 tbsp

Method:

 

Searing the Chicken:

 

In a kadhai or deep skillet, heat vanaspati and oil together. The combination of these fats adds a unique flavour to the dish.

Once the oil is hot, add the chicken pieces to the kadai. Season the chicken with 1 tsp of salt to enhance the taste.

Cook the chicken over medium heat for 4-5 minutes until it starts to sear and develop a golden-brown colour on the outside. This step helps lock in the moisture and flavours.

 

Adding Aromatic Flavours:

Now, add the ginger-garlic paste to the kadai. Bhuno, or sauté, the chicken along with the ginger-garlic paste to allow the flavours to infuse into the chicken.

Sprinkle turmeric powder, crushed chilli powder, and coriander powder over the chicken. These spices will lend vibrant colours and a perfect balance of heat and aroma to the dish.

Continue cooking the chicken while ensuring the spices coat each piece evenly. The aromatic spices will add a burst of flavours to the chicken.

 

Creating a Creamy Base:

Pour curd into the kadhai, adding a luscious creaminess to the dish. The curd helps tenderise the chicken and complements the spices, creating a delightful flavour profile.

Add black pepper powder to the chicken, contributing a hint of spiciness and warmth to the overall taste.

Cook the chicken for an additional 5-7 minutes to allow the flavours to meld and the curd to thicken, forming a rich and flavorful base.

 

Introducing Tomato Puree:

Pour tomato puree into the kadai, further enhancing the taste and colour of the dish. The tangy and sweet notes of the tomato puree will perfectly complement the spices and create a balanced sauce.

 

Adding Heat with Bhavnagri Chili:

Cut the Bhavnagri chilli into three parts and add them to the kadhai. These chilies are known for their heat, so adjust the quantity based on your spice preference.

Cook the chicken along with the chilli for 3-4 minutes to infuse the dish with a spicy kick.

 

Finishing Touch:

Garnish the chicken with freshly chopped coriander, adding a touch of freshness and a delightful visual appeal.

 

Serve this delectable Peshawari Chicken Kadai with steamed rice, naan, or paratha for a complete and satisfying meal that is sure to be loved by family and friends. Enjoy the rich and vibrant flavours of this classic Indian dish and experience the joy of cooking and savouring delicious homemade food.

 

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