Sunday, April 10, 2011

Kadai Chicken

Chicken - 1kg 
Red chilli powder - 3 tsp (preferably Kashmiri mirch)
Cumin seeds (zeera) - 3 tsp
Ginger (paste) - 2 tsp 
Garlic (paste) - 2 tsp
Black pepper powder - 1/2 tsp 
Clove (laung) - 4-5 
Black Cardamom - 3-4  (ground) 
Bay leaves (Tej patta) - 1-2 
Cinnamon -1/2 tsp 
Green Cardamom - 2-3 (ground)  
Turmeric powder : 1/2 tsp
Gram masala - 1 tbsp
Onion (chopped) - 3-4 (medium sized) 
Tomatoes (chopped) - 4-5 (medium sized)
Fresh Cream : 2-3 tbsp
Coriander (dhaniya) powder - 1tsp 
Fresh Coriander leaves (chopped) - 2 tbsp
Salt - to taste   Oil - 3 tbsp

Procedure :
  • Prepare a paste of red chilli powder, ginger, garlic and salt.
  • Apply this marinade to the chicken pieces and refrigerate for 2-3 hours. 
  • Heat oil in a deep pan & splutter cumin seeds, cloves, cinnamon, black cardamon & bay leaves. 
  • Add onion and sauté till lightly browned. Add half coarsely ground green cardamom. Continue to sauté for three to four minutes.
  • Add tomatoes, salt and turmeric powder and continue to sauté till the tomatoes become soft and the oil begins to separate. 
  • Heat oil in a separate frying pan and add the marinated chicken pieces. Cover and cook on medium heat till the chicken turns golden brown, occasionally flipping the chicken .
  • Add the fried chicken to the gravy and mix well.
  • Add garam masala and coriander leaves and mix. 
  • Add fresh cream and stir. Cook on medium heat for 5-8 minutes.
  • Garnish the chicken with the coriander leaves. Serve hot.

1 comment:

rustsack said...

how can you give away such mouth watering recipe without a photograph. Totally cruel... it'd been some solace to a hungry foodie! :-D