| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Tweet |
Kadhai Chicken is another one of those signature dishes at Indian restaurants. The Kadhai Chicken has a very unique flavor. The amazing part is that it is not a dish that is overloaded with spices, yet the few that are there just make this one fantastic dish. The flavor and the aroma of the fresh ground coriander seeds is simple yet amazing. A big thank you to Anita Krishnan for this great recipe.
Prep Time:20 min
Cook Time: 20 min
Serves: 4-6
Ingredients:
Skinless Chicken (with or without bones) – 1 1/2 lbs (680 g)
Whole Coriander Seeds – 2 Tbsp
Fenugreek Seeds (Methi) – 1/4 tsp
Oil – 3 Tbsp
Whole Dry Red Chili – 2 or to taste
Onion – 1 large (approx 3/4 lb or 300 g), sliced
Ginger/Garlic – 2 Tbsp, minced
Tomatoes – 2 large (approx 400 g), chopped
Salt – to taste
Red Chili Powder – to taste
Dry Mango Powder (Amchoor) – 1/2 tsp
Garam Masala – 1 tsp
Turmeric Powder – 1/2 tsp
Pureed Tomatoes – 6 Tbsp (from 1/2 large tomato)
Cilantro (Coriander Leaves) – handful, chopped
Bell Pepper (Capsicum) – 1 large (250 g), sliced
Evaporated Milk – 1 to 1 1/2 cups (depending on desired consistency)
Green Chili – 2 or to taste, slit
Ginger – 1 inch piece, julienne for garnishing
Method:
1. Dry roast Dry Red Chili, Coriander Seeds and Fenugreek Seeds on low heat.
2. Roast till they are light golden and there is an awesome aroma.
3. Once done transfer into another dish to stop the cooking process and to allow it to cool down faster.
4. Once cool, coarse grind.
5. In a pan, heat Oil.
6. Add in the onions and allow them to turn brownish but not burnt.
7. Add Ginger and Garlic. Cook for 1-2 minutes.
8. Add in tomatoes, mix and cook for 5-6 min till the tomatoes soften up.
9. Add in the coarsely ground masala and mix.
10. Add in Chicken. Mix.
11. Add Salt, Amchoor, Turmeric Powder & Garam Masala. Mix, cover and cook 10-15 min.
12. Stir in between.
13. Add Tomato Puree and handful of fresh cilantro. Cook for 2 minutes.
14. Add sliced bell-pepper.
15. Reduce heat and add cream or evaporated milk.
16. Allow it to come to a boil.
17. Garnish with slit Green Chili and Julianne Ginger.
18. Serve hot.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Pepper Chicken
Submitted By: Kranthi Devineni Ingredients: 1 whole chicken cut up 3 onions (finely chopped) 2 tomatoes (finely chopped) 2 tbsp ginger-garlic paste 2 tsp fennel...
- Chicken Doh Pyaza
Chicken Doh Pyaza is traditionally a very long and tedious recipe but this great short and easy version makes it possible in our busy lives....
- Sukha Chicken – Indian Recipe
Submitted by: Swati Nevrekar Kulkarni Ingredients: 1 kg Chicken 1/2 Kg Onions 5 small tomatoes 2 tbsp Oil 2 tbsp ghee For garam Masala :...
- Spicy Chicken Curry
There are so many different types of “Chicken Curry” or “Curry Chicken” recipes as there are people! As an example, in this chicken curry Indian...
- Chicken Curry with Spinach
A great way to get vegetables and protein into one dish. My kids love it because it can be ‘mild’ yet flavorful but if your...
Youtube
Facebook
Twitter
Orkut
October 26th, 2009 at 5:32 am
looks yummyyyyyyyyyyyy!!!!!!!!!
[Reply]
keshubhai patel Reply:
January 20th, 2013 at 2:33 am
you guy should start a restaurant
will make a lot of money
haha haha
[Reply]
October 26th, 2009 at 5:49 am
Hi hetal&anuja,
Thanx for posting great recipes!u guys rock.Now can u
pls show us how to make pie crust and pie filling at home,gulab jamun,moong dal halwa(its not available in stores) since winter season is almost here,how to use chives(since different types of chives r available &r really healthy)
Thanx
[Reply]
October 26th, 2009 at 7:28 pm
Thanks for the wonderful recipe!
Can we follow the same recipe to make kadhai paneer?
Thanx
[Reply]
October 26th, 2009 at 9:46 pm
Can you give us the recipe for spicy chicken wings?
Thanks
[Reply]
ekta Reply:
December 6th, 2009 at 5:08 am
hi,i have read on orkut chicken wings are not good for health beacuse they give steroid injections to chicken on wings part.so most concentration of steroids is on wings part so avoid eating wings.
[Reply]
October 26th, 2009 at 11:05 pm
krss
For kadai paneer fry some onions(slit lengthwise
then add capsicum(u can use red and orange bell peppers coz the dish turns out colourful) saute for a while so that it retains its crunch ,then add cubed paneer &saute add salt,paprika .(NO HALDI)then add the onion&tomato masala we use to make curry and mixand then let it simmer for a minute.garnish &serve.Its a quick &no mess recipe and tasty too
[Reply]
October 27th, 2009 at 2:40 pm
hi Anuja & Hetal
In Chocolate Burfi recipe u used Heavy Whipping Cream
in stores i have seen heavy cream and whipped topping too is this two same as heavy whipping cream.shall we use any one of this instead of heavy whipping cream just doubt can u clear me.
Thanx..
[Reply]
hetal Reply:
October 28th, 2009 at 2:58 am
Hi Usha,
Heavy whipping cream and whipping cream are probably the same, but whipped topping is not. The whipped topping is a non-dairy, already whipped item that comes in a tub and is in the freezer section. Heavy whipping cream comes in a cardboard box, is in liquid form and can be found in the dairy case.
[Reply]
October 28th, 2009 at 5:29 pm
I was wondering how do u make garam masala powder at home. do u buy the whole garam masala (packaged together and ready to be ground) or just use the whole garam masala that u have at home and grind it? will u please specify what whole garam masala do u grind?
Thanks!
[Reply]
hetal Reply:
October 29th, 2009 at 11:48 am
Hi Asma,
I use the packaged whole masala that is ready to be ground and grind it at home. Anuja gets her garam masala made by her mom…lucky duck! The combination of spices is different in each store and even within a store, there are many different mixtures. Looks like we need to do a video on garam masala…We’ll put it on our list to do.
[Reply]
October 29th, 2009 at 4:28 pm
hey Hetal,
thanks for the reply! a video on garam masala will be very helpful!
i had another question: when i grind ginger, the paste has ginger strands which are very annoying when they appear in the food cooked; any tip on this, please?
[Reply]
October 31st, 2009 at 7:37 am
Madam,
Can you please advice what is “Evaporated Milk”, as i am unable to get this from any shops. Also will be great if you can explain how to prepare this “Evaporated Milk” at home.
Looking forward your earliest reply on this query.
Thanks,
Regards,
Kesavan
[Reply]
hetal Reply:
November 3rd, 2009 at 9:54 pm
Hi Kesavan,
Evaporated milk comes in a can and is available in the baking aisle of your local grocery store (if you are in the US). They make it by removing part of the moisture out of regular milk, but we’ve never tried making it at home.
[Reply]
November 4th, 2009 at 4:59 am
Hi Hetal,
Thanks for your reply. I am not sure i can get it in Bangalore. Which is the alternative i can try instead of that evaporated milk.
Regards,
K7
[Reply]
hetal Reply:
November 4th, 2009 at 7:36 pm
You can try heavy cream or half and half (1/2 cream, 1/2 milk).
[Reply]
November 5th, 2009 at 4:58 am
Hey Guys, Loving the website! Im going to try this recipe but i wanted to ask if it would work using a tin of already chopped tomatoes instead of freshly chopped tomatoes. Also i cannot find mango powder anywhere would it be okay missing this ingredient out?
[Reply]
anuja Reply:
November 5th, 2009 at 10:12 pm
Canned chopped tomatoes will work just as well.
As far as the mango powder is concerned, you can leave it out. It is basically for tartness and if you plan on using canned tomatoes, it will have that tart…
[Reply]
November 6th, 2009 at 10:46 pm
Thanks Anita for this wonderful recipe and thankyou Hetal and Anuja for presenting it. I made it for dinner … it was EXCELLENT …. a real treat for chicken lovers. Just that instead of adding only green peppers I used all the four coloured peppers and you can imagine how it must have looked and tasted … It was just WOW !!! And now its time for the ragda patties. Waiting everyday for some new recipe. Thanks so much ..
[Reply]
November 10th, 2009 at 4:32 am
Hi,
Great recipe!Can you please tell me if I can omit the ground masal (coriander seeds, methi dana and red chillies) as I do not have whole coriander seeds.
Thanks.
[Reply]
hetal Reply:
November 10th, 2009 at 3:21 pm
Hi Tina,
The fresh ground masala really adds the signature flavor to this dish but if you don’t have one of the ingredients, you can dry roast the other two and grind them and add the powdered version of the coriander seeds.
[Reply]
November 10th, 2009 at 8:12 pm
Thanks for the recipe. I tried it today. It tured out good. I used heavy cream instead of evapurated milk. So it is very rich and heavy. I think i should use evapurated milk next time or reduce amount of heavy cream.
Thanks
[Reply]
November 12th, 2009 at 10:38 pm
Hi Hetal&Anuja
I am very thankful to for such a great service.I have tried all the chicken recipes succesfully.My request is please show us how to make chicken pakoras, I have tried many ways of it but invein.
I am sure u can teach us how to do it.
Many thanks
Sadia
[Reply]
November 15th, 2009 at 7:12 pm
hey guys,
love your website and recipes.
one quick question – how do i get rid of the “chickeny” smell of out of chicken before cooking it? the smell is still there even after cooking it and i cant stand it and it is the reason why i dont cook or eat chicken at all. please advise. thanks much
[Reply]
Zahra Reply:
February 24th, 2010 at 5:34 pm
Hi Nazneen,
One thing i do to remove the chicken smell (which i also don’t like!) is that i soak the chicken in some vinegar for a couple of minutes and then rinse it out with water and pat dry.
Give it a try!
[Reply]
lutz Reply:
May 4th, 2011 at 8:23 am
Hi Nazneen,
U can also try rubbing it with fresh lemon.just squeeze the juice of half a lemon unto the chicken after cleaning it and rinse it out with water.This works for fish too.Good luck!!!
[Reply]
November 21st, 2009 at 3:59 pm
Dear Hetal & Anuja
Can i know what is “julienne”
[Reply]
hetal Reply:
November 22nd, 2009 at 10:51 pm
Hi Sharmy,
Julienne is when you cut something in long thin strips.
[Reply]
December 4th, 2009 at 2:48 pm
hi gurls!
wonderful recipies and so easy to understand with you vedios!!
one question
im from Goa and was wondering if i could use coconut milk(or coconut milk powder) instead or evaporated milk just for some extra richness to the dish?
[Reply]
hetal Reply:
December 4th, 2009 at 7:34 pm
Hi Geisella,
We’ve not tried this particular recipe with coconut milk, but it should work just fine. We’d love to hear your feedback if you try it. Thanks!
[Reply]
Priscilla Reply:
December 14th, 2009 at 6:14 am
Hi Hetal and Geisella,
I tried this recipe yesterday with coconut milk instead of evaporated milk. It turned out very nice and it tasted excellent. I liked it very much and my family members too. Thank you for the recipe.
[Reply]
hetal Reply:
December 14th, 2009 at 2:36 pm
Hi Priscilla,
Thanks for posting a great alternative!
December 5th, 2009 at 5:44 pm
I made this dish yesterday and it tasted great.Thanks a lot for posting this recipe.
[Reply]
December 6th, 2009 at 8:46 pm
Hi Anuja and Hetal,
Yet again you have created an easy way to make a fabulous dish. As a vegetarian, I used soy protein “chicken” and this dish turned out delish! I didn’t have evaporated milk and so I used cream. Tasty but fattening and it turns out a bit lighter colour than the dish you made. I served it to two friend for dinner and they loved it!! Keep up the good work.
[Reply]
December 14th, 2009 at 9:07 am
Dear Hetal & Anuja,
I buy pure cream brand “Bulla” made in australia. but i wonder why is the pure cream is in a way like butter thick like butter and not in liquid? pls let me know did i buy the wrong cream? and what is the purpose of this kind of cream..
[Reply]
hetal Reply:
December 14th, 2009 at 2:35 pm
Hi Rekha,
The heavy whipping cream we buy has between 36 to 40 percent fat. It is in liquid form, but if you whip it, it will thicken. I have not seen the pure cream you have there in Australia but maybe it has already been whipped and therefore is thicker. I do know that if you whip heavy cream enough, you will eventually get butter. If the package says that it is cream, you should be able to use it. The difference between butter and cream is the consistency and texture you will get in the gravy. Butter will give you a greasy gravy whereas the cream will give you a thick and white “creamy” feel.
[Reply]
Meenal Reply:
February 20th, 2010 at 10:51 am
Hi Rekha,
You need to use Thickened Cream that we get in Coles or Woolworths and it comes in 300ml or 600ml plastic bottles. Pure Cream is normally used for dessert topping.
[Reply]
January 16th, 2010 at 9:48 pm
Hi Hetal & Anuja,
Today I prepared Kadhai Chicken and it tasted delicious. I sprinkled “Kasuri Methi” to it after fully cooked.
Thanks for putting it on your website.
Haresh
[Reply]
hetal Reply:
January 17th, 2010 at 1:15 am
Hi Haresh,
Glad you enjoyed it…the methi must have been an great addition.
[Reply]
January 18th, 2010 at 7:52 pm
Hi,
I tried this recipe yesterday and it turned out great. We loved it! Your recipes have never failed me and posting the videos makes it so easy for me. Thanks for posting it.
[Reply]
February 9th, 2010 at 11:54 pm
Hi
Where can I get Pureed Tomatoes? Is it necessary to use that. Or is it possible to make it? I went to the stores but I couldn’t find that in a can.
Thank You
[Reply]
hetal Reply:
February 10th, 2010 at 2:28 pm
Hi Annie,
Pureed tomatoes are usually found in the same grocery store aisle as other tomato products. You can puree fresh tomatoes if you can’t find the can but the canned ones have a nice bright red color to them and slightly more concentrated flavor.
[Reply]
February 20th, 2010 at 10:35 am
u both rock amazing recipes luv u yaar i am ur biggest fan now
[Reply]
March 13th, 2010 at 3:19 pm
I am a 14 yr old and surprised my parents with making your pedas and burfis and also with the easiest reciepe mango ice cream, and I would say this website is amazing, which give me an intrest in cooking..thank you soooo much..and all the reciepes are really good tooo…
now trying to make your non veg…but is cool whip and heavy wipping cream the same…what if I use cool whip for butter chicken….
for puffs we get pastry sheets, likewise is there any readymade sheets available for making samosas, If so what is the name and where can I get it?
[Reply]
hetal Reply:
March 13th, 2010 at 6:58 pm
Hi Jennifer,
We love to hear about young people learning how to cook.
Cool whip is different from whipping cream and cannot be used as a substitution for it. You can find heavy whipping cream in the dairy case next to milk, sour cream, etc. Cool whip is non-dairy, already whipped and sweet…it is used for desserts. Heavy whipping cream is in liquid form, unsweetened and can be used for cooking as well as desserts.
Some people use spring roll wrappers or tortillas as the crust for samosas. It is not exactly like samosa crust but it is a good and quick alternative. Spring roll wrappers can be found at Asian grocery stores or sometimes in regular stores in the refrigerated section.
[Reply]
March 17th, 2010 at 11:01 pm
The gravy is super delicious. The addition of the green peppers lends it a unique flavor. This is certainly a keeper!
[Reply]
April 22nd, 2010 at 12:01 pm
Hi,
This is sunitha from tokyo.Firstly i thank you for such a wonderful website.Am very new to cooking and ur website is really helping my food taste delicious.I tried kadhai chicken today and its really yummm.Please continue ur good work and wish u all de best.
Best wishes
Sunitha
[Reply]
anuja Reply:
April 23rd, 2010 at 4:13 pm
Hi Sunitha,
Awesome, thanks for the feedback, always puts a smile on our faces
[Reply]
May 28th, 2010 at 1:38 pm
This does not tell me how long I need to cook chickent for. I am vegetarian and need to cook this for my husband.
[Reply]
May 28th, 2010 at 1:38 pm
This receipe does not tell me how long I need to cook chicken for. I am vegetarian so I cannnot taste it. i need to make this for my husband.
[Reply]
hetal Reply:
May 28th, 2010 at 7:48 pm
Hi Mahima,
The type of pan you use, your stove (gas or electric) and the temperature all affect the cooking time. When cooking chicken, you have to make sure that when you cut into a piece, it is white from the inside. If you see any pink, the chicken is not fully cooked. Try cutting into one of the larger pieces with your spatula.
[Reply]
June 23rd, 2010 at 12:30 am
hello hetal and anuja,
thankyou so much for this fabulous recipe….i once made for my husband and he practically finished it all leaving little for me.he loved it so much.so i prepared this same dish when his family came over to visit us.they just loved it.i made a lot that day and it got over so fast…
thankyou so much….your recipes rock!!!
[Reply]
August 20th, 2010 at 5:22 pm
Hi Hetal n Anuja,
I recently saw your website and tried Kadai chicken.It tasted yummy..
I am a fan of ur recipes.Can you advise me which grinder/blender you use to grind the garam masala shown in ur video of kadai chicken
Thanks
Garima
[Reply]
October 10th, 2010 at 8:48 pm
Hi Hetal and Anuja,
i am planing to visit India but i want to cook This chicken there, what I can use instead of evaporated milk.
thanks
Ruby
[Reply]
November 29th, 2010 at 6:33 pm
I made this awesome Kadhai chicken I did not use any cream or evaporated milk however it tasted great. This is the Kadhai chicken recipe I have ever made. Latha from North Bay, Ontario, Canada
[Reply]
hetal Reply:
November 29th, 2010 at 10:23 pm
Thanks for the feedback Latha!
[Reply]
December 8th, 2010 at 3:11 pm
Hi
U guys R great!!!!! its just so YUMMMMYYYYYYY
[Reply]
January 11th, 2011 at 2:03 am
Hi Hetal and Anuja,
You guys are just great! I just love you both.
Iam newly married 24 years old. And trust me , I cant thank you enough for all the compliments I get from my husband after I try your recipes
A small question regarding this recipe , this dish doesnt need the chicken to be marinated ? Is that so?
I want to know in what kinda dishes do we need to marinate the chicken and in what type of dihes can one omit it?
What does one do if one sees some spots of blood oozing out/bone marrow coming out when the slightly cold chciken from the freezer is put in the gravy . I kinda freaked out
. The chicken that I was using were 8 leg pieces left froma pack of some 17/18 .
Thanks ,
Mona
[Reply]
January 28th, 2011 at 1:02 am
hi Hetal n Anuja!!
I tried this recipe..
It came out very well..
I got compliments from my hubby…
Thanks for making cooking easy for me….
Bring in some more non vegetarian recipes…
[Reply]
February 3rd, 2011 at 8:41 am
what a great recipe
[Reply]
February 13th, 2011 at 5:49 am
This is a great recipe…I tried it today for dinner and everyone loved it. Thanks for providing such good recipes. I am going to try the fish cutlets one next.
[Reply]
February 15th, 2011 at 9:51 pm
made it on Sunday….turned out v tasty and yummy….we loved the taste, aroma and the quick, hassle-free way of preparing this dish..thanks a ton anuja and hetal.
[Reply]
February 26th, 2011 at 12:43 am
hi i dont like cream can i use yogart plz tell me thanks
[Reply]
anuja Reply:
February 26th, 2011 at 5:06 pm
Hi there,
Yes, you can. It will change the flavor but it’ll still be really good and a healthier
[Reply]
March 4th, 2011 at 3:02 am
I have never cooked anything (except tea) in my entire life. But I found your website very helpful because you give the exact quantity of every ingredient and your instructions are very clear. Thanks for this great web-site. Now I can actually cooked great dishes for my wife!!!
Regarding this Kadhai chicken, the only thing that surprised me was the “Dry (ground) masala” that was suddenly introduced at 3 min and 17 second into the video.
Please bear with me as I am very new to cooking, what’s that dry (ground) masala?
[Reply]
March 4th, 2011 at 3:28 am
Oops, I saw the video carefully again..ok, so the dry ground powder is the same that you roasted initially…Sorry, my bad
You gals rock!! Please keep adding new recipies. I am really enjoying cooking at this stage of my life..
[Reply]
May 22nd, 2011 at 3:37 am
hie ..
i m loving the videos , they are awesome n above all so easy to make . i have tried few recipes and to tell ull that i have started learning from u both. please post more pulaos n soups. thank you
take care n keep posting !!!!!
[Reply]
hetal Reply:
May 23rd, 2011 at 2:53 pm
Thanks Rashida!
[Reply]
June 14th, 2011 at 1:44 am
Urgent – want to make it tomorrow
Can I substitute philly cooking creme for evaporated milk?
[Reply]
hetal Reply:
June 16th, 2011 at 11:32 pm
Sorry for the late response…
We have not tried Philly cooking creme so do not know what kind of result you would get. You can definitely use heavy whipping cream.
[Reply]
June 16th, 2011 at 12:56 am
I just had a bunch of folks over to my yard last weekend for a gigantic ivy removal. I tempted the participants by promising an Indian feast. Now this was my first attempt at several dishes at once and several people I knew had Pacific NW palates (translation: chile weenies.) So I wanted interesting complex dishes that could stand with only a bare hint of chile. I chose the Kadhai chicken, the Vegetable Korma, and the Tadka Dal from your site. I started cooking on Thursday with the masala for the korma. Made the dal and the chicken on Friday. Saturday morning did the Korma and made a pot of rice.
I had the satisfaction of folks gasping in appreciation at the smell of my house when they came in. I was showered in compliments and many asked what was in it. One assumed I had used a jarred sauce because, well, us westerners just can’t make Indian food without a jar. (He, he.) The short story is I gave out your website to several people. And some have asked me to do an Indian cooking class next winter. I’ve warned they have to re-tool their spice cabinets and pantries! Thank you so much. I’m having so much fun!
[Reply]
hetal Reply:
June 16th, 2011 at 11:45 pm
Hi Kristin,
Lol! Your success is our success so thanks for sharing your wonderful experience with Indian cooking. Thanks also for spreading our word!
[Reply]
July 12th, 2011 at 1:12 am
My teenage daughter made this – it turned out very well and we had a great time making it. Thanks a ton for your efforts.
[Reply]
hetal Reply:
July 12th, 2011 at 4:26 pm
Hi Arj,
Wow! That’s great to hear…glad you guys had a nice time with it.
[Reply]
July 19th, 2011 at 9:20 pm
Can you give an alternative for milk – I am lactose intolerant.
[Reply]
hetal Reply:
July 20th, 2011 at 6:29 pm
Hi Biys,
You can try coconut milk. The taste will be different but it will still be delicious.
[Reply]
July 25th, 2011 at 10:34 pm
Hi,hetal and anuja.I love ur recipes.I made kadhai chicken on my husband birthday for 15 people and everyone just love it.thank u so much.sometime I just check ur site and find the recipes which i want instead of calling my mum.so thanks again.enjoy ur holiday.
[Reply]
hetal Reply:
July 26th, 2011 at 1:44 pm
Thanks Jigisa! Glad your kadhai chicken was a hit. Thanks for posting your feedback. Wish your husband a very happy birthday!
[Reply]
August 7th, 2011 at 10:59 am
you guys are amazing!! I made this dish for my hubby and he loved it big time. Thank you thank you thank you
I marinated the chicken with ginger/garlic paste, turmeric, chilli pwdr and some coriander paste for about 3-4 hours. I stay in Australia so we get Philadelphia cooking cream here, so used that in the end instead of evaporated milk and i used 5 tablespoon of tomato sauce coz i was lazy to puree the tomatoes.
[Reply]
hetal Reply:
August 7th, 2011 at 11:14 pm
Thanks for the feedback Preethi!
[Reply]
August 10th, 2011 at 7:08 pm
This dish is exceptional!!!
I followed the recipe to the T and it came out beautifully! Will have it for Iftaar tomorrow! Although i’m Arab, indian cuisines are my palate’s favourite!
[Reply]
September 14th, 2011 at 4:54 pm
Hi… I tried this recipe today… Turned out very nice… I had to add water as well becoz the chicken became too dry… And chicken took one hr to cook … Ne suggestions to make the chicken cook faster.
[Reply]
September 25th, 2011 at 7:01 am
hi hetal and anuja…,, i would like to know can we use corriander powder instead of whole corriander… n may i know the substitute of amchur….
[Reply]
hetal Reply:
September 26th, 2011 at 4:59 pm
Hi Zainab,
Yes, you can use coriander powder but do not roast it with the chilies and fenugreek seeds. Just lightly roast the powder by itself being careful not to burn it. Amchur gives a sour taste so you can substitute lemon or lime juice.
[Reply]
jaya Reply:
February 12th, 2013 at 6:52 pm
Hi, Could you please tell me if i substituted lemon juice instead of amchoor pwd, what would the measurement be? also, can we use tamirund paste as a substitute since thats sour too? if so, how much? thanks
[Reply]
hetal Reply:
February 15th, 2013 at 5:39 pm
Hi Jaya,
The sour flavor is really to your preference. You can add a teaspoon of lemon juice at the end and taste it to see if you need more. You could use either lemon juice or tamarind, though the flavor will be altered a bit. All of things are sour but the type of sour flavor is different.
September 25th, 2011 at 12:46 pm
hi…. i tried this recipee today…….. but it din turn out gud…it was tangy….. the tomatoes tht i used are quite soft yet… it din form into a gravy… i also added evaporated milk but it din giv a gud taste…. rest all i used… as per ingrediants but it simply wasnt edible……….
[Reply]
hetal Reply:
September 26th, 2011 at 4:55 pm
Sorry to hear that Neha. Don’t know what happened…we usually get very good results with this recipe.
[Reply]
December 12th, 2011 at 7:26 pm
Hello, thank you for your very informative recipe. Can you use regular milk instead of evaporated?
[Reply]
hetal Reply:
December 15th, 2011 at 3:10 pm
Hi SZ_H,
Evaporated milk is thicker than regular milk, so though you could use regular milk, they gravy will not be as creamy. Half and half or heavy cream are other options.
[Reply]
December 14th, 2011 at 11:03 am
Hi, thank you for the delicious recipe. I was missing some ingredients from my pantry, like I replaced evoprated milk with yogurt, and didn’t even add the garam masala. Yet it turned out to be tasty good! I guess, u need to be stingy on the amchoor powder if ur using yogurt instead of the evaporated.My husband loved it. Thanks again…I am a fan now!
[Reply]
hetal Reply:
December 15th, 2011 at 1:59 pm
Hi Jasmin,
We’re glad you and your husband enjoyed the dish. Yes, the yogurt is sour (especially when heated) so you do have to cut back on the amchoor powder.
[Reply]
June 28th, 2012 at 6:08 am
thank u dear anuja and hetal for this wonderful kadhai chiken receipe. my family is a hard core non vegetarian family. so thinking of different receipe everyday is very difficult. but the kadhai chiken turned out to be awesome. i used normal milk as i could not find evaporated milk and i wanted to avoid cream.
[Reply]
August 27th, 2012 at 8:38 am
Guys,
Thanks for posting this wonderful recipe! Im not a great cook, can only make a decent dal sabzi, but whenever i’ve followed your recipes, i’ve never been disappointed! And i ALWAYS refer to your recipes while cooking something new nowadays
So when i tried this kadhai chicken (for the first time in my life!), my husband and I couldnt believe the outcome….it was soooo tasty!! Thanks a ton….you guys are like a fairy godmother to me!:)
[Reply]
October 5th, 2012 at 9:32 pm
Hi Hetal & Anuja,
I tried this dish yesterday and Thank you for another big hit!! I used to always worry about the outcome of any new dishes that I tried. But now I am confident that when I follow your recipe then no worries at all
!! You people never failed me 
. I became a big fan of you and your recipes.
I need few suggestions in this recipe:
1) Can I substitute cashew nut paste or with any other instead of tomato puree b’coz my husband doesn’t like more tomatoes in any dish. Will that taste good?
2) Can I make evaporated milk at home?
I would really appreciate your help!!
[Reply]
hetal Reply:
October 12th, 2012 at 3:47 pm
Hi Paddu,
Yes, you can use cashew nut paste. The taste will be different than tomatoes, but it will still be good. Evaporated milk has about 60% of moisture removed so you could use milk powder and reconstitute it at 60%. However, you will probably miss out on the “cooked” flavor of the evaporated milk.
[Reply]
Paddu Reply:
November 14th, 2012 at 3:33 am
Hi Heetal & Anuja,
Wishing you and your family a Happy Diwali
.
I tried this recipe with the cashew nut paste instead of tomato puree. And this dish was the biggest hit in my daughter’s b’day party
. Thank you Thank you Thank you soooooo much Hetal & Anuja for this awesome recipe and your support for my query.
Now I became a regular visitor to your website and I am learning lots of new dishes from you both
. I really appreciate your passion and hard work in experimenting and preparing these dishes and presenting for us.
I also made your vegetable korma for the party and that was a hit too
.
[Reply]
hetal Reply:
November 14th, 2012 at 3:48 pm
Thanks so much for your feedback Paddu! We’re so happy your guests enjoyed the dishes.
March 22nd, 2013 at 6:09 pm
Hi, i make this recipe so many times, and it always turns out yummy. i just have one question. in your recipe, u ask to coarsely grind fenugreek and red chilly and corriander seeds. what device do you use to coarsely grind such small amount of spice. i am in US too, so if you could say me the instrument used, i could order it from amazon. u guys are the best. keep it up..
[Reply]
hetal Reply:
March 26th, 2013 at 2:29 pm
Hi Jaya,
We use a spice grinder but we pulse it to get coarse powder instead of fine powder. Ours is an attachment from our Sumeet or Premier mixies. You can also use a coffee grinder to grind spices. If you get one that has a removable bowl, you can wet grind as well. If the bowl doesn’t come off, you can use it for dry grinding.
[Reply]
May 10th, 2013 at 3:12 pm
Awesome.:-) Thank u team n keep up d good work .:-).:-)
[Reply]
May 10th, 2013 at 3:13 pm
Awesome.:-) Thank u team n keep up d good work .:-).:-)
[Reply]