Kadai Chicken

Made this lip smacking delicious kadai chicken recipe which tastes just the same as restaurant style kadai chicken.

Serves 4-5 people

Ingredients:

500 gms chicken, washed and slit

2 medium onions, finely chopped

2 medium tomatoes, roughly chopped

1 inch ginger, finely chopped

4-5 garlic cloves, finely chopped

1 tsp jeera

2 tsp dhana jeera powder

2 tsp red chilli powder

1 tsp haldi powder

8-10 cashews

8-10 almonds

6-7 pepper corns

1 medium onion, cubed

1 medium capsicum, cubed

2-3 bay leaves

5-6 dagad phool

1 inch cinnamon stick

3-4 elaichi

5-6 cloves

1 tsp crushed kasuri methi

Salt

Oil

For marination:

2 tsp pizza seasoning

2 tsp ginger garlic paste

2 tsp freshly ground pepper

Method:

Marinate the chicken with   ginger garlic paste, pepper, pizza seasoning and salt (please check before adding salt as pizza seasoning contains salt) for 20 - 30 minutes or preferably overnight.

Heat oil or butter in a pan and pan fry the chicken pieces and cook until the chicken is fully cooked. 

Once the chicken is thoroughly cooked remove it from the pan and keep it aside.

Fry the cubed onions and cubed capsicum and keep aside. Fry till the onions become translucent.

Add in grinder cashews, almonds (grind this first), dhana-jeera masala, pepper and whole jeera. Grind this coarse and not too fine

Heat oil in a pan and add onions, little bit of salt and sauté it for few minutes. Once the onions turns golden add Garlic, Ginger, Turmeric powder, chili powder, tomatoes (add water, if required) and let it cook for 5- 6 minutes.

Once the tomatoes are nice and soft transfer to a blender and once the mixture cools down grind it to smooth paste. Add the above ground coarse powder to this and grind again.

Heat oil and once it is nice and hot add the whole spices - cinnamon stick, cardamom, cloves, elaichi.

Add the above onion-tomato-kadai paste to this and cook well. Add the fried chicken and let it simmer. 

Now add the cubed onions and cubed capsicum and mix well. Garnish with kasuri methi and freshly chopped coriander.

Let it simmer for about 4-5 minutes.

Serve hot with naan or chapati.