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Kadahi Chicken
कड़ाही चिकेन

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Contributed by:
Soma Prasad
Soma Prasad
Bangalore

Ingredients

Chicken – 500 gm
Onion – 3 (medium size, roughly chopped)
Tomato – 2 (medium size, roughly chopped)
Capsicum – 1 (medium size, roughly chopped)
Fresh coriander leaves – ½ cup (finely chopped)
Garlic – 15 cloves (finely chopped)
Garlic paste – 1 tsp
Ginger – 1 inch piece (finely chopped/grated)
Coriander powder – 1 tsp (heaped)
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Red chilli powder – ½ tsp ( or to taste)
Kasuri methi – 1 ½ tsp
Turmeric powder – ½ tsp
Curd – ½ cup
Mustard oil – 3 tbsp
Salt to taste

Method of Preparation

1. Clean the chicken and marinate with garlic paste and salt for 30 mins.
2. Heat 1 tbsp oil in a grill pan/ non stick pan and roast chicken on high flame
    for few mins.
3. Heat the remaining oil in a kadahi. Add chopped garlic and ginger to it.
4. Fry for a minute and add chopped onion and salt, fry till it turns brown.
5. Add tomato and fry on medium heat till oil separates.
6. Mix coriander, cumin, turmeric, red chilli powder and garam masala with
    2 tbsp of water and add to kadahi, fry for 2-3 mins.
7. Add roasted chicken, capsicum and coriander leaves and fry for approx
    5 mins on medium heat.
8. Add 3 cups water and cook covered on slow flame for around 15 mins or
    till chicken is done.
9. Add curd and kasoori methi and cook for another 5 mins on high heat.
10. Quantity of water can be altered to get desired consistency of the gravy.
11. Serve hot with Roti, Naan or Rice.

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