Spicy Tangy Kadhai Chicken


1 chicken cut into 10 pieces

For the powder:

1 Tbsp black peppercorns

1 Tbsp fennel (Saunf)

1 cinnamon stick

For the marinade:

2 tsp oil

2 Tbsp spice paste

2 tsp red chilli powder

2 tsp coriander powder

Salt, to taste

1 tsp turmeric powder

2 tsp pepper-fennel powder

3 1/2 Tbsp tamarind extract

Juice of 1/2 lemon

1 tsp jaggery

For the spice paste:

1 tsp red chilli powder

1 tsp turmeric powder

Salt, to taste

1 tsp coriander powder

1 tsp cumin powder

2 tsp ginger-garlic paste


For the stir fry:

1 tsp oil

1/2 onion, diced

1/2 red bell pepper, diced

1 green chilli


2 tsp oil, to sear the chicken

Spring onions with greens, to garnish

Ginger, julienne to garnish

Lemon juice, to top

  • PREP 25 mins
  • COOK 50 mins
  • READY IN 75 mins


For the powder:
Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.
For the spice paste:
Mix all the ingredients together.
For the marinade:
In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.
Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Juice of 1/2 lemon and jaggery.
Marinate the chicken with this marinade for 30 minutes.
For the stir fry:
In a pan add oil.
Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.
Main preparation:
In a pan add oil and sear the chicken from both sides.
Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes.
Add the stir fried vegetables. Stir well.
Garnish with spring onions, julienne ginger and lemon juice.
Serve with steamed rice or paranthas. 
Key Ingredients: Chicken, Black Pepper, Fennel, Cinnamon, Vegetable Oil, Red Chilli, Coriander Powder, Salt, Turmeric, Tamarind, Lemon Juice, Jaggery, Onion, Bell Pepper, Green Chillies, Spring Onion, Ginger, Cumin Seeds

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