Kadai Chicken is yet another popular recipe in this part of the world. The word “Kadai” in Hindi means Wok. How the dish got its name is still a mystery to me. This recipe is by one of my favourite books, written by Jiggs Kalra. Even though the original recipe doesn’t call for either onions or capsicum, I have taken the liberty to make my own version. Here’s the recipe.. 🙂
- 1 kg Chicken
- 7 tablespoons Ghee/ Oil
- 3 - 1/2 teaspoons Garlic paste
- 8 Whole red chillies (I used 1 teaspoon chilli powder)
- 1 tablespoon Coriander seeds
- 1 kg Tomatoes chopped
- 4 green chillies slit
- 1/4 cup Ginger chopped (I used paste)
- 1/2 cup Coriander leaves
- 2 teaspoons Garam masala powder
- 1 teaspoon Kasoori Methi
- to taste Salt
- 1 Onion diced (my addition)
- 1 Capsicum diced (my addition)
- Pound red chillies, coriander seeds and keep aside..
- Heat a teaspoon of ghee/oil and saute the onions and capsicum till translucent. Keep aside.
- Heat ghee/oil and add garlic paste and saute over medium heat till light brown.
- Add pounded spices and stir for 30 seconds.
- Add tomatoes and bring to a boil.
- Add green chillies, ginger paste and 1/3rd of coriander leaves.
- Reduce the heat and simmer for 4-5 minutes.
- Add the chicken and let it cook, stirring occassionally till the fat leaves the masala.
- When the chicken is done, add the sauteed onions and capsicum along with garam masala powder and kasoori methi.
- Stir well and let it cook for 2 minutes.
- Switch off the heat and transfer to a serving bowl.
- Garnish with remaining coriander leaves.