Kadai Chicken

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home. 

Ingredients: (Serves 4)

Kadai Masala:

• 3 Cloves

• 2 tbsp Coriander Seeds

• 1 tbsp Cumin Seeds

• 2 Dry Red Chillies

• 1 inch Cinnamon 

• 5-6 Black Peppercorns

• 1 tsp Fennel Seeds

For Onion Tomato Masala:

• 2 Onion cut lengthwise

• 1 Tomato roughly cut

For Gravy:

• 2 tbsp Ginger Garlic Paste

• 3 Cardamom Pods

• 2 Green Chilies cut lengthwise (Optional)

• 1 Capsicum cut in cubes ( You may use any colour capsicum of your choice)

• 1 tsp Red Chilli Powder

• 2 tbsp Cream or Homemade Malai

• 500 gms Chicken cut in pieces

• Juice of 1 Lemon

• Water to cook 

• Salt as per taste

• 2 tbsp Oil for cooking 

• 1 tsp Kasuri Methi Powder (Dry Fenugreek Leaves)

• 2 tsp Kadai Masala

Method:

For Kadai Masala:

• Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.

• Once roasted transfer the spices onto a plate and let them cool to room temperature.

• In a blender add the above cooled spices and grind to a powder.

• Kadai Masala is ready.

Chicken Marination:

• Marinate chicken for 30 minutes with a tablespoon of ginger garlic paste and juice of 1 lemon.

For Onion Tomato Masala:

• In a pan heat 1tspn of oil and add onions and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.

• Once this onion tomato mixture comes to room temperature, blend it to a fine paste.Add a teaspoon of water if required while blending. 

 For Gravy:

• In a kadhai heat oil, add cardamom pods and saute for a mintue till it releases its aroma. Then add green chilies along with 1 tbsp ginger garlic paste. Saute till raw smell of ginger garlic fades away.

• Add the onion tomato paste and mix well. Saute this paste till oil separates from the mixture. Add red chilli powder, 2 teaspoon of kadai masala which we prepared and mix well.

• Now add marinated chicken and saute till the chicken pieces are nicely coated with the onion tomato masala. Add salt and 1/4th cup water, cook till chicken is 3/4th done. Stir occasionally in between.

• After chicken is 3/4th cooked, add capsicum that is cut in cubes along with cream and mix well. 

• Cover and cook for 5-7 minutes till chicken is tender.Stir occasionally. 

• Lastly when chicken is almost cooked add kasuri methi and cook for another 2 minutes.

• Kadai Chicken is ready.

• Serve hot with flat bread of your choice.

Tip: 1) Use Chicken on bone instead of boneless chicken.

2) You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed. 

3) You can also use storebought kadai masala or use any type of chicken masala.