Kadai Chicken

Kadai Chicken

Serves: 3 - 4

You will need

500 g chicken, cut into medium size pieces
2 teaspoon ghee / oil
1 onion, separate different layers of onion
1/2 piece green capsicum, deseeded and cut into thin fingers
1/2 piece yellow capsicum, deseeded and cut into thin fingers ( optional )
2 teaspoon shredded ginger
2 tablespoon chopped coriander leaves
100 ml water
1/2 teaspoon garam masala powder
1/2 teaspoon kasoori methi ( dried fenugreek leaves )
2 teaspoon extra coriander leaves

Kadai gravy:

1 tablespoon ghee
3 teaspoon garlic paste
3 teaspoon whole coriander seeds ( saboot dhania )
6 whole dried red chillies ( big size )
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
4 tomatoes. chopped
2 teaspoon kasoori methi
1/2 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )

Method

For Kadai gravy:

To prepare the kadai gravy, pound dry red chillies and saboot dhania to a fine powder in a mixer.

Heat a small pan. Add kasoori methi and dry roast on a low heat for 3 - 5 minutes until crisp. Remove from the heat and crush it into a fine powder.

Heat ghee in a kadai, reduce the heat to medium, add garlic paste and fry till light brown and raw smell disappears.

Add coriander - red chilli powder and saute for 1 minute.

Add green chillies and chopped ginger. Saute for 1 minute.

Add chopped tomatoes and fry until the ghee comes to the surface and well blended with all the spices.

Add kasoori methi powder, salt to taste and garam masala powder. Mix all the ingredients well and keep aside the kadai gravy.

Final preparation:

Heat ghee / oil in another kadai and saute onions till light brown. Add capsicum ( yellow and green ) pieces and saute for 2 minutes.

Add shredded ginger and saute for 1 minute.

Add kadai gravy and saute for 3 - 5 minutes until ghee separates.

Add chopped coriander leaves, chicken, 100 ml water, and adjust salt to taste. Cover with a lid and cook on a low heat for 30 - 35 minutes or till done and gravy thickens.

Sprinkle garam masala powder and kasoori methi powder. Decorate with chopped coriander leaves. Serve hot with any Indian breads / pulao of your choice.

Basic recipe credit - Nita Mehta’s cookery book