KADHAI CHICKEN

INGREDIENTS

For Marination

750 gms Boneless Chicken Pieces
2 tblsp Mustard Oil
2 tblsp G/G/GC Paste
2 tblsp Chilly Powder
¼ tsp Turmeric
Salt To Taste

For Sauting

1 nos Capsicum Dice
1 sml. Onion Dice
2 big Onion Chopped
2 big Tomatoes Sliced
½ tsp Jeera
2 tblsp Kashmir Chili Paste
1½ tblsp Mustard Oil
Salt To Taste

Kadhai Masala

1 tsp Jeera Powder
1 tsp Kasturi Methi
4 nos. Red Chili Powder
1 tblsp Dhania Powder
½ tsp Sauf Powder
1 tsp Black Pepper Powder

For Tadka
4 nos. Kashmiri Chilly
1½ tsp Mustard Oil
Fresh Coriander Chopped

METHOD

Mix chicken with all other marination ingredients well and keep aside for 2 hours. Roast all the kadhai masala on a dry tava until flavours and keep it aside.

Heat oil in a kadhai. Fry diced veggies until translucent. With slotted spatula remove the veggies and keep it aside. In the same heated oil add cumin seeds, chopped onions, and sauté until onion is soft and mushy. Add kashmiri paste and stir to mix well. Add in kadhai masala and roast for 2 minutes on medium heat. Add ½ cup of water to liquefy the sauce.

Once the masala flavours, add in the marinated chicken pieces and stir well to coat the masala well with the chicken. Cover the kadhai for 4 to 5 minutes and let the chicken observe the flavours of masala.

Uncover the kadhai and add in slice of tomatoes and stir once again. Now with a flat spatula keep sautéing the chicken until the tomatoes are well cooked and chicken is tender. Once the chicken is tender, add in the fried capsicum – onion and GarNICHE with tadka of kashmiri chilly and fresh chopped coriander.

Enjoy kadhai chicken with paratha or naan.

Note: 

This recipe does not need much water because it cooks within the moisture of ingredients itself.