Chicken Kadai

INGREDIENTS

1kg chicken drained and pierced2 tablespoon ginger garlic paste1 teaspoon Kashmiri chilli powderSalt to tasteMarinate above 30-45 minutesKadai masala1 tablespoon dhana seeds2-3 dry red chillies deseeded1 teaspoon Soumph (Fennel)Roast on med heat for 2 minutes and cool and grind.

METHOD

Add 2-3 tablespoon ghee (Clarified butter)/oil to Kadai. Add 2 bay leaves and 2 green Elachi (cardomom) pods. Add 2 chopped med onions. Braise then add chicken. When water evaporates, add 2 pureed tomatoes and one peeled chopped up tomato. Add in 1 teaspoon Kashmiri chilli powder and adjust for salt. Cook for 15 minutes, then add Kadai masala, ¼ teaspoon garam masala and 1 teaspoon crushed kasoori Methi (Fenugreek). Simmer. Add 2 tablespoon cream and chopped dhania (coriander).

INFO & TIPS

Instead of cream, you soak 10 cashew nuts in warm water for 10 min. Then liquidise with 3-4 tblsp water.

POSTED ON

20 Apr 2020

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