Cooking with Lounge | Kadhai Chicken

Cooking with Lounge | Kadhai Chicken

Kadhai Chicken


200g (approx.) chicken

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1½ tbsp oil

1 tsp cumin seeds

1 tsp coriander seeds

2 dry red chillies (whole)

2 onions, one chopped and one finely sliced

2 tomatoes, chopped

1 tsp ginger-garlic paste

1 tsp turmeric powder

1 tsp coriander powder

1 tsp red chilli powder

100ml water

50g cashew gravy (boiled, blended with water)

60g bell pepper, juliennes (red, yellow, green)

100g tomato puree

1 tsp coriander, chopped

2 tsp cream

Ginger, juliennes

Salt to taste


Heat a tablespoon of oil in a pan, then sputter cumin seeds, coriander seeds and whole red chillies in it. Add half the chopped onion and tomatoes, and stir till the onions are brown. Add the ginger-garlic paste to the mixture, followed by some water. Put the red chilli powder, turmeric powder, coriander powder and cumin powder into the pan. Add some water. Add the chicken pieces and cook for 10 minutes. Put tomato puree followed by the cashew gravy. Keep aside.

Take a fresh pan and add the remaining oil. Then add the bell peppers, the finely sliced onion and the remaining tomatoes and salt, and cook for 2 minutes. Add cream to the mixture. Put the previously cooked chicken into the pan. Garnish with coriander, juliennes of ginger and bell peppers.