Kadai Chicken

Kadai Chicken is a spicy chicken dish with a rich aroma given by the Ginger and Tomatoes.Usually served in a brass dish called ‘Kadai’ in Indian restaurants. I found this recipe in a cooking video and tried it. We liked the taste as its unique with a slighlty different masala and ingredients. Try it out if you need a variety from the normal chicken dishes you prepare or if you want to serve something different for your guests. 

INGREDIENTS:

• Cut and cleaned boneless chicken pieces- 10
• 1 medium sized onion- finely chopped
• 2 medium sized tomatoes- finely chopped
• 2 inch piece ginger- finely chopped
• 3garlic pods- finely chopped
• 3 Whole Red chilly-broken to pieces
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon Methi(Fenugreel)Seeds
• Coriander leaves -finely chopped to garnish
• Salt as needed
• Capsicum- 1 medium sized chopped in chunks
• 1 can evaporated milk- I use the Carnation Evaporated cooking milk. (You can substitute with cream if you weigh the taste more than calories)
• 1 tablespoon Red chilly powder
• 1/2 tablespoon-Turmeric powder
• 1/2 tablespoon-Garam masala powder (I use homemade )

How to Prepare: 

Step1: Marinate the cleaned chicken pieces with salt, turmeric powder and red chilly powder. Keep aside for 30 minutes. 

Step 2: Take half of the chopped tomatoes and make it to a smooth tomato puree. 

Dry roast the whole red chillies, methi seeds and coriander seeds till the color starts changing and a nice aroma comes. Allow it to cool. Powder it in  coffee grinder . This is the masala for the gravy and is gives the unique taste and smell to the dish.

Step 4: Heat oil in a kadai, add chopped onions and saute till it turns brown. Add ginger garlic and again saute till it is cooked. Add the chopped tomatoes and saute till it is all mashed and mixed well. Add the powdered masala and add it to the mix. saute well. Add salt and garam masala and saute well. Add the chicken pieces and mix well. Add 1/2 cup water and cook covered for 20 minutes. Now add the tomato puree and mix well. add the chopped capsicum and mix well. when the gravy is three fourth done add half of the chopped coriander to flavor the dish. Reduce the flame and add evaporated milk. Stir well and let it come to a boil. Switch off the flame. Do not cook with the evaporated milk for more time. 

Step 5: Garnish with the remaining chopped coriander leaves and serve hot with Ghee rice, parathas, Naan chappathys or simple basmati rice.