FYI -- This Recipe and Chicken Dish is very popular among North Indians particularly in Delhi, Punjab, and Uttar Pradesh.
Kadai Chicken combines the Flavours of Cashew Butter and Garam Masala Powder.
I cooked Kadai Chicken on the 17th of June 2018.
Here is the Recipe.
In a Cooking Utensil, Put 3 Tablespoons of Oil.
Slice 3 Onions and 3 Tomatoes and Fry Them well.
Add 2 tsps of Coriander Powder and 2 tsps of Cumin Powder. Add Salt to taste.
Now, Add 2 Tbps of Ginger Garlic Paste and Fry this Mixture well.
Add Boneless Pieces of Chicken Breasts and Chicken Stock.
Add 2 tsps of Garam Masala Powder and 2 Tbps of Cashew Butter.
Add 1/4 Bowl of Instant Potato Flakes to thicken the gravy.
Bring to a boil and cook on Medium Heat for 7 -10 Minutes.
Serve Warm.
Credits : Chef Sanjeev Kapoor
Kadai Chicken combines the Flavours of Cashew Butter and Garam Masala Powder.
I cooked Kadai Chicken on the 17th of June 2018.
Here is the Recipe.
In a Cooking Utensil, Put 3 Tablespoons of Oil.
Slice 3 Onions and 3 Tomatoes and Fry Them well.
Add 2 tsps of Coriander Powder and 2 tsps of Cumin Powder. Add Salt to taste.
Now, Add 2 Tbps of Ginger Garlic Paste and Fry this Mixture well.
Add Boneless Pieces of Chicken Breasts and Chicken Stock.
Add 2 tsps of Garam Masala Powder and 2 Tbps of Cashew Butter.
Add 1/4 Bowl of Instant Potato Flakes to thicken the gravy.
Bring to a boil and cook on Medium Heat for 7 -10 Minutes.
Serve Warm.
Credits : Chef Sanjeev Kapoor
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