Kadai Chicken Recipe

INGREDIENTS: Skinless Chicken (with or without bones) – 1 1/2 lbs (680 g) Whole Coriander Seeds – 2 Tbsp Fenugreek Seeds (Methi) – 1/4 tsp Oil – 3 Tbsp Whole Dry Red Chili – 2 or to taste Onion – 1 large (approx 3/4 lb or 300 g), sliced Ginger/Garlic – 2 Tbsp, minced Tomatoes – 2 large (approx 400 g), chopped Salt – to taste Red Chili Powder – to taste Dry Mango Powder (Amchoor) – 1/2 tsp Garam Masala – 1 tsp Turmeric Powder – 1/2 tsp Pureed Tomatoes – 6 Tbsp (from 1/2 large tomato) Cilantro (Coriander Leaves) – handful, chopped Bell Pepper (Capsicum) – 1 large (250 g), sliced Evaporated Milk – 1 to 1 1/2 cups (depending on desired consistency) Green Chili – 2 or to taste, slit Ginger – 1 inch piece, julienne for garnishing METHOD : 1. Dry roast Dry Red Chili, Coriander Seeds and Fenugreek Seeds on low heat. 2. Roast till they are light golden and there is an awesome aroma. 3. Once done transfer into another dish to stop the cooking process and to allow it to cool down faster. 4. Once cool, coarse grind. 5. In a pan, heat Oil. 6. Add in the onions and allow them to turn brownish but not burnt. 7. Add Ginger and Garlic. Cook for 1-2 minutes. 8. Add in tomatoes, mix and cook for 5-6 min till the tomatoes soften up. 9. Add in the coarsely ground masala and mix. 10. Add in Chicken. Mix. 11. Add Salt, Amchoor, Turmeric Powder & Garam Masala. Mix, cover and cook 10-15 min. 12. Stir in between. 13. Add Tomato Puree and handful of fresh cilantro. Cook for 2 minutes. 14. Add sliced bell-pepper. 15. Reduce heat and add cream or evaporated milk. 16. Allow it to come to a boil. 17. Garnish with slit Green Chili and Julianne Ginger. 18. Serve hot.

Category: Cooking