Kadai Chicken
By : Anita RahejaCategory : Curries, Chicken, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and wash the chicken. Marinate in curds for an hour.
- Lightly heat oil in a non-stick or a heavy bottomed kadai.
- Add cumin seeds, cloves, cinnamon, cardamoms and bay leaves. Saute for a few seconds.
- Add onions and green chillies. Saute the onions on a low flame till golden.
- Add the tomatoes, salt and cook on a low flame till tender.
- Add the powdered masalas and mix well. Saute on a medium flame till oil separates.
- Add the marinated chicken and mix gently.
- Cover the kadai with a lid, having some water on it.
- Cook on a low flame, stirring gently at regular intervals.
- Add little water if required. Cook till the chicken is tender.
- Add crushed kasoori methi and fresh cream. Simmer for five minutes.
- Garnish with coriander leaves, slit green chillies and juliennes of ginger and serve hot with rotis.
Ingredients:
1 kg - broiler chicken (cut into medium sized pieces)
1 cup - curds
5 - medium sized onions (finely chopped)
6 tbsp - oil
1 tsp - cumin seeds
4 to 5 - cloves
1 stick - cinnamon
2 - black cardamoms
4 - green cardamoms
2 to 3 - bay leaves
5 - green chillies (finely chopped)
1 tbsp - ginger garlic paste
4 - medium sized tomatoes (finely chopped)
3 tsp - coriander powder
2 tsp - red chilli powder
1/2 tsp - turmeric powder
1 tbsp - kasoori methi
2 tbsp - fresh cream
1 kg - broiler chicken (cut into medium sized pieces)
1 cup - curds
5 - medium sized onions (finely chopped)
6 tbsp - oil
1 tsp - cumin seeds
4 to 5 - cloves
1 stick - cinnamon
2 - black cardamoms
4 - green cardamoms
2 to 3 - bay leaves
5 - green chillies (finely chopped)
1 tbsp - ginger garlic paste
4 - medium sized tomatoes (finely chopped)
3 tsp - coriander powder
2 tsp - red chilli powder
1/2 tsp - turmeric powder
1 tbsp - kasoori methi
2 tbsp - fresh cream
salt to taste
To Garnish:
finely chopped coriander leaves
2 - green chillies (slit)
1” - ginger (cut into jullienes)
RECIPES BY ANITA RAHEJA
