Tuesday, 8 April 2014

Kadai Chicken

Husband is currently out of Singapore and when he is out of town, I am mostly not in the mood for any regular cooking. However, I had unknowingly bought a lot of groceries last week and could not let them go in waste. Anyway, my husband is not much fond of chicken and so it is good to finish it off before he comes back home. There was some Kadai Masala prepared earlier, which came quite handy  for this quick and easy recipe. This tastes best with roti or naan and can be enjoyed with this sweet and spicy Launji for that extra kick.

300 gms chicken
1 large onion, finely chopped
1 medium tomato chopped
1 tsp ginger finely grated
1 tsp garlic finely chopped/grated
2 heaped tbsp tomato puree
1 small capsicum, diced
1 tsp cumin seeds
2 tsp kadai masala, divided
1 tsp turmeric powder, divided
1 tsp red chilli powder
Salt to taste
Fresh coriander chopped
1 tbsp olive oil

Wash and cut the chicken and marinade with chilli powder and half the turmeric powder and keep aside.
In a pan, heat the oil and stir fry the diced capsicum for 3-5 minutes and keep aside. In the same oil, splutter the cumin seeds and add the chopped onions and fry till translucent. Add the ginger and garlic and a little salt and fry till raw smell disappears. Add half the kadai masala and fry for 2-3 minutes. Now add the chicken pieces and the remaining kadai masala and turmeric powder. Stir and mix well. Add 1/2 a cup of warm water and let the chicken cook on a medium to low flame. For a speedy process, put a cover and  cook until chicken is tender. Now remove the cover and reduce the gravy as per your requirement. Add the fried capsicum and fresh coriander leaves and julienned ginger, if using. Remove from heat and serve hot with roti/naan or steamed rice.

No comments:

Post a Comment