Preparation Time: 15 minutes
Cook Time: 20 minutes
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
Chicken: 750 gms
Kadai Masala: 1/2 of the powder
Ginger garlic paste: 1 tablespoon
Salt to taste
Elachi/Green cardamom: 2
Bay leaves: 2
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
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.