Recipe for Irani Chicken Kadai

 Recipe for Irani Chicken Kadai

To make Irani Chicken Kadai, start by marinating boneless chicken pieces in a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Allow the chicken to marinate for at least 30 minutes, or preferably overnight in the refrigerator.

In a deep kadai or a heavy-bottomed pan, heat some oil or ghee over medium heat. Add whole spices like bay leaves, cinnamon stick, and cloves to the hot oil and let them release their aromatic flavors.

Next, add finely chopped onions to the pan and sauté them until they turn golden brown. Now, add green chilies, slit lengthwise, and cook them for a minute to infuse their heat into the dish.

Once the onions are nicely caramelized, add the marinated chicken to the pan. Stir well to coat the chicken with the flavorful mixture. Cook the chicken on medium-high heat until it turns slightly brown on the outside.

Now, reduce the heat to low and add freshly chopped tomatoes to the pan. Cook them until they become soft and release their juices. Stir occasionally to prevent burning.

To enhance the flavors, sprinkle a pinch of garam masala, cumin powder, and coriander powder over the chicken and mix well. Adjust the seasoning according to your taste preferences by adding salt if needed.

Cover the pan and let the chicken simmer on low heat for about 15-20 minutes, or until the chicken is tender and cooked through. This allows the flavors to meld together and ensures a rich and aromatic dish.

Garnish the Irani Chicken Kadai with freshly chopped coriander leaves and a squeeze of lemon juice for a tangy twist. Serve it hot with naan, roti, or steamed rice for a satisfying meal.

Enjoy the delicious and fragrant Irani Chicken Kadai, which combines tender chicken with aromatic spices and tangy flavors, all cooked to perfection!