Chicken Kadi Patta How To Make Curry Leaf Chicken

This chicken recipe can be prepared in dry, semi-dry, and gravy form and can be served with steamed rice, naan, roti, chapati, phulka, etc.

Curry leaves are a popular fresh herb used in South Indian cooking. Ninety percent of the tempering in South Indian recipes - that includes dal, upma, chutney, etc. - use curry leaves. Am I right? And if there is any garnish in Indian cooking that is green and not coriander leaves (cilantro), then it is curry leaves 🙂 Curry leaves is also known as kadi patta or Kari Patta in Hindi, kari bevu in Kannada, Karivepaku in Telugu, Karuveppilai in Tamil & Malayalam. We have curry leaves tree in our backyard in my hometown. If you are in the U.S, you can find curry leaves in any Indian store and sometimes even in Asian stores. I first had kadi patta mushroom in a local restaurant in my hometown, and recently I have also shared a recipe for kadi patta fry using paneer. That version is entirely different from the one below. That is the deep fry version, and this is more like a stir fry.

One more thing, most of the non-veg recipes on my blog are cooked by my better half, and he does it really well, and you can see that here in the picture and the video. I only prep the ingredients required for non-vegetarian dishes. If he is busy or I want to surprise him with his favorite chicken or fish dishes, I cook everything on my own. When you are a bachelor, and if you learn cooking, the person who will benefit the most is your better half. In this case, I am definitely lucky that my partner is a foodie like me and encourages me to experiment with various dishes in the kitchen.

Marinating is optional for this recipe, but it helps in tenderizing the meat. We are spicy food lovers. You can adjust red chilies, green chilies, and peppercorns to taste. I have prepared semi-dry version that goes well as an appetizer with any drink. Chicken Kadi Patta in semi-dry form can also be eaten with naan, roti, chapati, phulka, etc. To make a gravy version of this dish, add a few cashews and water while you grind the masala ( referring here to the masala with ginger, onion, garlic, green chilies, etc.) and later adjust the consistency of the gravy by adding more water if needed.

1 tablespoon Black Peppercorns 4 to 5 Dry red chilies 1 cup Curry leaves or kadipatta 1 tablespoon Coriander seeds ½ teaspoon Cumin seeds 250 gram Chicken thighs (I have used skinless, with bone.) ⅓ cup Yogurt or Curds Salt, a pinch Juice of 1 lemon 2 tablespoon Garlic cloves 1 small Onion 1 tablespoon Ginger 3 Green chilies 2 tablespoon Oil ½ teaspoon Cumin seeds 1 Onion, finely chopped Salt, to taste 1 teaspoon Garam masala powder or Curry powder

How to make Chicken Kadi Patta or Curry Leaf Chicken or Murgh Curry

In a bowl, add chicken, yogurt, salt, and juice of one lime and toss. Keep this aside for 20 minutes. Meanwhile, you can complete the following two steps.

In a pan on medium heat, add all the ingredients mentioned under “dry roast spices” and roast till the curry leaves become crispy. Transfer this to a blender or mixer and blend it to a smooth powder. Check video on making of chicken kadi Patta In another blender or mixer, add garlic cloves, onion, ginger, green chilies, and few tablespoons of water and blend it to a smooth paste.

In a pan on medium heat, add oil and cumin seeds. Once cumin seeds start to sizzle, add onion and saute on medium flame until onion becomes translucent. Add marinated chicken, ground masala from Step III, and mix it well. Next, add curry leaves powder from Step II, mix, and add 1 or 2 tablespoon of water only if needed. Cover this and cook on low flame till water evaporates for about 5 minutes. Check video on making of chicken kadi Patta Now add salt to taste, garam masala powder, and mix. Cover and cook for an additional 2 to 3 minutes. Finally, cook with the lid open until the masala dries out and coats the chicken.

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