Kadai Chicken as made by Tony D’Mello

Tony and Pam Dmello ran a successful catering business for many years. They have shared with me their recipe of Chicken Kadai which I am sure  you will enjoy.


To Marinate
750g Chicken (Curry cut)
2 tbsp Ginger Garlic Paste
2 tsp Kashmiri Chilli Powder
2 tsp Salt
1 tbsp Lemon juice

To Roast and Grind
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2 tsp Black Pepper Corns
2-3 Dry Red Chillies

For the Gravy
3 tbsp Ghee
2 tbsp Veg Oil
2 Black Cardamom
1 inch Cinnamon
2 Bay Leaves
1 Cup Onion chopped
1 inch Ginger julienne
2 tsp Garlic chopped
1 cup Tomato finely
2-3 Green Chillies slit you may use more as per your taste
Salt as per your taste
1/4 Cup Yogurt (whisked with 1 tsp all purpose flour)
1/2 Cup Capsicum cut into cubes
1/2 Cup Onion cut into cubes and separated
1/2 tsp Turmeric powder
1/2 tsp Garam Masala
1/4 cup Fresh Cream
1 tbsp Kasuri Methi

01. Mix Chicken with ginger garlic paste, Kashmiri red chilli powder, salt and lemon juice in a bowl and keep aside.
02. Cover the bowl and let the chicken marinade for 30 minutes
03. Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns and red chillies on medium heat
until you get the aroma
04. Cool and grind the roasted spices to a powder
05. Heat ghee and the veg oil in a vessel.
06. Once the ghee and the oils hot add black cardamom, cinnamon and the bay leaves and let it crackle for a few seconds.
07. Add onions and fry until light golden brown
08. Add ginger, garlic, tomatoes, green chillies and cook 3-4 minutes
09. Now add the marinated chicken and the ground masala and cook on heat for 4-5 minutes.
10. Add yogurt whisked with the all purpose flour
11. Add 1/2 cup of water and salt to taste and cover the vessel
12. Cook the chicken on low heat until its all almost done
13. Add capsicum, onion cubes, garam masala powder and turmeric powder and cook for
another 3-4 minutes
14. Add fresh cream and kusuri methi and mixmix well
15. Serve hot

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