Kadai Chicken

There are various recipes that we can follow to make different kinds of Kadai Chicken. This version that was copied from a recipe article many years ago, proved to be a super hit and the rich smooth gravy adds to taste and flavour.

We have tried this recipe at least half a dozen times and have succeeded in winning the hearts of foodies. Try this and enjoy it along with your family during the summer vacation.

Ingredients:
Chicken - 500gms without skin, cut into 1" pieces.
Turmeric powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Salt - To taste
Red Chilly powder - 1 Tsp
Oil - 3 Tbsp
Ginger julienne and chopped garlic - 2 Tbsp
Whole Jeera - 1 Tsp
Onion - 1 Cubed
Capsicum - 1 Cubed
Tomato - 1 Cubed
Brown Onion Paste - 2 Tbsp
Tomato Puree - 2 Tbsp
Cashew nut paste - 2 Tbsp
Hot water or chicken stock - 200ML
Fresh Cream - 2 Tbsp
Tomato Sauce - 1 Tbsp
Sugar - 1 Tsp
Butter & ghee - 1 Tbsp each
Coriander leaves - A Handful chopped

Method:
Marinate the chicken pieces with salt, red chilly powder, garam masala powder and turmeric powder for 1-2 hrs.
Heat little oil in a kadai or wok.
Roast cumin, add ginger-garlic and fry till raw smell disappears, add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 mins and remove from Kadai. Keep aside.
Heat ghee and remaining oil.
Fry the brown onion paste and tomato puree.
Add sugar and marinated chicken pieces.
Fry well till oil leaves the sides.
Add cashew nut paste and tomato sauce.
fry well. Add hot water or stock and salt to taste, and mix well. Bring to a boil.
When the gravy thickens add the fried onion, tomato, capsicum and fresh cream.
Mix well and garnish with coriander leaves and a knob of fresh butter before serving.

Serve with chapathis, phulkas, naan, roti or with ghee rice.