Kadai Chicken

Recipe credit - Kudpi Raj ( Raj Maam, Mangalore )



Ingredients



Chicken - 500gms without skin, cut into 1" pieces
Turmeric powder - 1 teaspoon

Salt - To taste
Garam masala powder - 1/2 teaspoon

Red Chilly powder - 1 teaspoon
Oil - 3 tablespoon
Ginger juliennes and chopped garlic - 2 tablespoon

Whole jeera ( cumin seeds ) - 1 teaspoon
Onion - 1, cubed

Capsicum - 1, cubed

Tomato - 1, cubed

Brown onion Paste - 3 tablespoon
Tomato puree - 2 tablespoon
Cashew nut paste - 2 tablespoon

Hot water or chicken stock - 200 ml
Tomato sauce - 1 tablespoon

Sugar - 1 teaspoon

Fresh cream - 2 tablespoon
Butter/ ghee - 1 tablespoon
Coriander leaves - 2 tablespoon, chopped

Tip: Making of kadai chicken is a long process. So keep all the paste ingredients ready ( cashew nut paste, tomato puree, & onion paste ) before you start cooking. Then you can enjoy each and every step of '' Restaurant style homemade Kadai chicken''.

Homemade Tomato Puree ( Microwave method ):

In a microwave safe bowl, combine 4 tomatoes and 1 tablespoon water. Poke 4 tomatoes ( if you don’t poke the tomatoes; they may explode inside the microwave oven ), microwave high for 4 minutes; so that the skin of the tomatoes can be peeled off easily. Once the skin is off, blend it nicely with a blender / spoon. You will get thick tomato puree.

Homemade Brown onion paste:

In a frying pan, heat 1 tablespoon oil. Add 2 finely sliced onions and fry till golden brown ( and fragrant too ) on a medium heat. Keep aside to cool and make a smooth paste in a mixer ( do not add water ).



Method

Wash and clean chicken pieces. Marinate the chicken pieces with1/2 teaspoon salt, red chilly powder, garam masala powder and haldi powder for 1-2 hrs.



Heat 2 tablespoon oil in a kadai or wok. Roast cumin, add ginger-garlic and fry till raw smell disappears.

Add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 minutes and remove from kadai. Keep aside.

Heat ghee and remaining oil. Fry the brown onion paste and tomato puree. Add sugar and marinated chicken pieces. Fry well till oil leaves the sides.

Add cashew nut paste and tomato sauce. Fry well. Add hot water or stock, salt to taste and mix well. Cover with a lid and cook for 25 - 35 minutes or till done / gravy thickens.

When the gravy thickens add the fried onion, tomato, capsicum and fresh cream. 

Mix well and garnish with coriander leaves and a knob of fresh butter before serving. 



Serve hot with any Indian bread of your choice and also goes well with ghee rice / pulao.