Kadai Chicken

Key Ingredients

• Chicken: 500g curry cut
• Whole spices for masala: 2 tbsp coriander seeds, 1 tsp cumin seeds, 3 dry red chilies, 1/2 tsp black peppercorns (dry roasted and coarse-ground)
• Veggies: 1 chopped onion, 1 chopped tomato, 1 cubed capsicum, and 1 chopped onion cut into petals
• Aromatics & finish: 1 tbsp ginger-garlic paste, 2 tbsp oil/ghee, 1 tbsp fresh cream, and crushed kasuri methi

Quick Cooking Steps

1. Sauté veggies: Heat 1 tsp oil in a pan, toss onion petals and cubed capsicum for 2 minutes, then set aside.
2. Make base: Heat 3 tbsp oil in a wok (kadai), sauté chopped onions till golden, add ginger-garlic paste, then add chopped tomatoes or puree.
3. Cook chicken: Add chicken pieces, salt, and chili powder. Sear on high heat for 4 minutes until colour changes.
4. Simmer: Mix in the freshly ground kadai masala and a splash of water, cover, and cook on low heat for 15 minutes.
5. Finish: Stir in the sautéed capsicum-onion, fresh cream, and crushed kasuri methi. Simmer for 2 minutes and serve hot.