236 2 years ago
236 2 years ago
Kadai Chicken Roast | Kadai Chicken Fry | Kadai Chicken Chargha | Chicken Roast | Chicken Fry Recipe Dhaba Style | Highway style Chicken Karahi | Simple Chicken Roast Recipe
Chicken with bones, large pieces- 500 gms
- Garlic paste- 1 tsp (paste of around 5 cloves)
- Salt- 3/4th tsp
- Thick curd, whisked- 2 tbsp
- Kashmiri Chilli powder- 1 tsp
- Coriander powder- 1 tsp
- Turmeric powder- 1/4th tsp
- Garam masala powder- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Kashmiri Red Chillies- 3 nos
- Oil- 4 tbsp ( required for frying)
- Ginger juliennes- 1 inch piece
- Raw red chillies for garnish (optional)- 2 nos (around 2 tbsp)
- Coriander leaves chopped- 1/2 cup
- Marinate the chicken with the items indicated for the marinade.
- Set aside for 2 hrs.
- Fine slice the raw red chillies, ginger juliennes and chop the coriander leaves.
- Take a wok or Kadai and heat 4 tbsp oil.
- Add the cumin seeds and let it splutter. Add the Kashmiri red chillies and turn them once.
- Now add the marinated chicken pieces and fry on high heat for 2-3 mins. Turn them and fry on all side
- Fry the chicken on medium heat for 2-3 mins. The chicken should be evenly browned. You can repeat if required.
- Now lower the heat and cover and cook for around 15-20 mins turning them few times in between till the chicken pieces are tender.
- Open the cover and garnish with ginger juliennes, fresh red chillies and chopped coriander leaves.
- Increase heat to medium and mix everything well to coat the chicken pieces and also make them evenly browned. This should take 2-3 mins.
- Add a dash of lemon juice before serving.
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