Kadai Chicken

• Chicken with bones- 750 gms

Kadai Masala:

• Coriander seeds- 3 tsp
• Cumin seeds- 1 tsp
• Fennel seeds- 1 tsp
• Peppercorns- 1 tsp
• Whole Red Chillies- 3 nos

Whole spices:

• Cumin seeds- 1 tsp
• Coriander seeds- 1 tsp
• Whole dried red chillies- 3 nos

Ground Spices

• Turmeric powder- 1/2 tsp
• Garam masala powder- 1/2 tsp
• Red Chili powder- 1 tsp
• Coriander powder- 2 tsp
• 1 tsp salt

Other shite

• Onions, finely chopped- 3 medium
• Ginger garlic paste- 3 tsp
• Fresh tomato purée-3 medium tomatoes
• Whisked curd- 4 tbsp or 100 gms
• Oil- 4 tbsp + 1 tbsp for sautéing
• Onion petals- 1 medium onion
• Capsicum cubed- 1 big

Preparation:

• Dry roast Kadai spices for 2-3 mins. Cool & rough grind the masala.
• Cut pepper into cubes and 1 onion into petals. Saute and set aside.
• Finely chop the 3 medium onions
• Make a purée of the 3 medium tomatoes.
• Cut chicken into pieces.
• Mix the ground spices.

Process:

• Heat up 4 tbsp of oil.
• Add the cumin seeds & when it sputters, add the whole Coriander seeds & red chiles.
• Mix them once & then add the chopped onions. Sauté for around 8 mins on medium heat till the onions are light brown.
• Now add the ginger garlic paste & fry for 2 mins till the raw smell is gone.
• Add the tomato purée & fry on high to medium for 2-3 mins till the purée is cooked.
• Add the ground spices and mix well & fry for 2-3 mins till the masalas are cooked & oil separates.
• Add the chicken pieces & fry on high for 5 mins mixing it well.
• Continue to bhuno? the chicken pieces on medium for another 5 mins so that they are browned & coated with the masala.
• Now switch off heat & add the whisked curd. Mix it well & switch on heat.
• Cook it for 4 mins till the curd is cooked.
• Now add 4 tsp of the Kadai Masala, mix & fry for 2 mins.
• Add 1/2 cup of water, cover & cook for 10 mins till chicken is soft.
• Add the sautéed onion & capsicum. Mix it well.
• Now add 1/2 tsp of garam masala powder, mix & cook for 2 mins.
• Add a handful of coriander leaves, mix it well & simmer for 2 mins.