Kadai Chicken

Kadai Chicken is a famous North Indian dish where Chicken is marinated and cooked with freshly ground spices. Adding green pepper/Capsicum gives it a distinct taste. The dish is cooked in a kadai/wok a wide pan.

Preparation Time: 15 minutes 

Cook Time: 20 minutes 

Serves: 4

Ingredients:

For Kadai Masala:

Coriander seeds: 1 tablespoon

Whole black pepper: 1 teaspoon 

Fennel seeds: 1/2 teaspoon 

Kasoori methi/dry fenugreek leaves: 1/2 teaspoon 

Cinnamon: 2" stick 

Dry red chilies: 5

Jeera/Cumin seeds: 1/2 teaspoon 

For Marinate:

Chicken: 750 gms

Kadai Masala: 1/2 of the powder 

Ginger garlic paste: 1 tablespoon

Salt to taste 

For Tempering:

Cloves: 5

Elachi/Green cardamom: 2

Bay leaves: 2

Other:

Tomato: 1 large puréed or if using store bought, 1/4 cup 

Water: 1/2 cup  

Onion : 2 small sliced

Turmeric: 1 teaspoon 

Cilantro/coriander leaves: 1/4 cup 

Method:

Take all ingredients listed under Kadai Masala, dry roast them for 2 minutes. Turn off the stove, cool the spices off a little and grind them into a coarse powder.

Take all the ingredients listed for marinate, mix well and marinade the chicken in the refrigerator for 30 minutes.

Heat oil in a wok, add the ingredients listed under for tempering and fry for 1 minute. Add onions, turmeric and sauté till they turn translucent. Add tomato purée and cook for 3 minutes. Add the rest of Kadai masala and cook for 1 minute. 

Add the chicken, mix well and fry for 3 minutes. Add 1/2 cup of water and close lid and cook for 10-12 minutes until the chicken is done. 

Add green capsicum and cook for 2 minutes. Turn off the stove and garnish with cilantro.

Serve hot with roti, naan or rice.