Kadai Chicken

I made this last sunday and I should say it was a big hit. I wanted to make something different with chicken that will go well with rice as well as rotis and this was perfect.

Ingredients:


1. Chicken - 1 lb
2. Onion - 1 finely chopped
3. Tomato - 1 finely chopped
4. Ginger Garlic paste - 2 tablespoons
5. Turmeric powder - 1 teaspoon
6. Chilli powder - 2 teasppons/ per taste
7. Thick Yogurt - 1 tablespoon
8. Salt - as needed
9. Cumin powder - 1 teaspoon
10. Coriander powder - 1 teaspoon
11. Kasoori Methi - 1 tablespoon
12. Cashewnuts - 10 -12 pieces
13. Ghee - 1 tablespoon
14. Oil - 1 teaspoon


Method:


1. Clean and cut the chicken into bite size pieces. Marianate the chicken with salt, turmeric, half of the chilli powder, ginger garlic paste and yogurt. Leave it in the fridge for 30 mins.
2. Meanwhile, in a hot tawa add oil, saute onion tomato and cashew till the raw smell goes off. Let it cool.
3. Pressure cook the marinated chicken for 1 whistle with a cup of water. Drain the water from the chicken and set it aside. Save the water. It adds a lot of taste to the gravy.
4. Grind the sauted onion tomato and cashew miture to a coarse paste. If you want it fine, you can make a fine paste. But I thought, the coarse mixture will add nice crunch and texture to the gravy.
5. In the same pan that you sauted onions, add ghee. Once it is hot, add the coarse onion mixture. Add the remaining chilli powder, cumin powder, coriander powder, salt and the water that oozed out while cooking chicken.
6. Let it come to a boil and let it become thick.
7. Add the cooked chicken pieces. Give it a good stir so that the chicken pieces are covered with the masala.
8. Add Kasoori methi. It gives a very nice texture and flavour to the dish.
9. Let the gravy thicken. Saute it till the ghee seperates a little bit. Or, if you prefer having more gravy, remove from heat a bit early when you see the right consistency.


Serve with hot rice or roti.