Kadai Chicken
Ingredients
Chicken pieces- 500 gm. (boneless preferably)
Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp
Method:
- Wash the chicken thoroughly.
- Heat oil in a non stick kadai, put jeera, tejpatta, and
dried red chilly.
- When the jeera begins to splutter, add garam masala, onion
and saute for sometime over medium flame for 2 minutes.
- Add ginger garlic paste, powdered masalas, chicken, salt
and saute everything for 2 minutes.
- Put the flame to minimum.
- Put 1 tbsp desi ghee and cover the lid of the vessel.
- Open the vessel after every 10 minutes, saute and cover
again.
- After 30 minutes, start testing whether or not the mutton
is cooked.
- It usually takes 30- 45 minutes to cook chicken this way
as we are not putting water. It is cooking in its own steam
and the water provided by cooking onion with it.
- Garnish with chopped dhania patta.
- Add 1 tbsp desi ghee when chicken is cooked.
- Serve warm with pulaao or garma garam pooris/ parathas/roti
