For chicken kadhai Ingredients: • Chicken 750 gm • Salt to taste • Ginger garlic paste 1 tbsp • Red chilli powder 1 tsp • Ghee / oil 4 tbsp • Garlic 4-5 cloves (crushed) • Ginger 1 inch (juliennes) • Powdered spices: 1. Turmeric powder ½ tsp 2. Coriander powder 1 tbsp 3. Jeera powder 1 tsp 4. Red chilli powder 2 tsp • Freshly prepared Kadhai masala 1 tbsp • Tomatoes 3-4 medium size (chopped) • Salt to taste • Hot water 200 ml • Curd ½ cup (whisked) • Fresh cream 2 tbsp • Garam masala 1 tsp • Capsicum 1 medium size (diced) • Onions 1 medium size (diced) • Green chillies 1-2 nos. (slit) • Fresh coriander leaves 1 tbsp (chopped) Methods: • Add the chicken in a mixing bowl, further add salt, ginger garlic paste and red chilli powder, mix well and marinate it for 15 minutes. • Set a pan on medium heat, add ghee / oil and add the marinated chicken, cook it for 10-12 minutes and further cook it for 7-8 minutes while stirring in intervals, keeping the flame low. • Add crushed garlic, ginger, powdered spices and freshly prepared Kadhai masala, mix and cook for 1-2 minutes. • Add tomatoes and salt, stir and cook for 3-4 minutes, add hot water to make thick gravy, you adjust the consistency of the gravy by adding water, mix and bring to a boil. Cover and cook until tomatoes are nicely incorporated into the gravy. • Low down the heat and add the curd to the gravy and keep stirring as soon as you add the curd. Stir and cook until the oil/ ghee is separate. • Add fresh cream and garam masala, stir gently and cook for 2-3 minutes. • Add capsicum, onions, green chillies and fresh coriander, stir gently and cook for 2 minutes. • Your kadhai chicken is ready to be served, serve it hot with naan, roti or laccha paratha of your choice. Serve hot.
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