Kadai Chicken recipe
Ingredients:
- 50 grams chicken
- 2 capsicums diced
- 1 onions diced
- 1 sweet tomatoes chopped and pureed
- 1 ½ tbsp. oil
- 1 red chili deseeded
- ½ tsp cumin
- 1 chopped onion
- 1 tsp. ginger garlic paste
- Salt as needed
- ⅛ tsp. garam masala powder
- ¼ to ½ tsp. Kashmiri red chilli powder
- 10 cashewnuts or ¼ cup cream
- Few Coriander leaves chopped finely
Method:
- Add chopped tomatoes to a blender and puree them.
- Soak cashews in warm water for 10 minutes and make a fine paste adding little water
- Add oil to a kadai and fry capsicum and cubed onion for 2 minutes, till you begin to smell them good. Transfer to a plate and keep it aside.
- To the same kadai add broken chili, cumin and fry till the cumin begins to splutter.
- Add onions and fry till golden.
- Add ginger garlic paste and fry till the raw smell goes off.
- Add chicken and fry for just one to two minutes.
- Cover and cook till it is almost cooked in its own moisture.
- Add garam masala with red chili powder. Mix and fry well for just two minutes.
- Add tomato puree. Mix and cook till almost the raw smell goes off from the tomatoes and the masala thickens. This takes about 5 minutes on a low to medium flame.
- Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
- Add cashew paste and mix. If desired you can add more red chili powder to bring a good color to the gravy. Cook till the gravy thickens to your desired consistency. Stir well. Off the heat.
- Do not overcook kadai chicken. Capsicum and onions should be crunchy.
- Sprinkle garam masala and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.