Kadai Chicken

Now after a very long time I am preparing my all time favourite north Indian chicken preparation. Kadai Chicken is that recipe which caught my fancy during my five year stay in Delhi. When ever there were guests in my house and I wanted them to relish my cooking, I used this preparation as my ultimate move. And till now the strike rate is 100% in terms of compliments that I have received. Kadai Chicken is a dish which not only looks great but also tastes great if prepared with passion. It can be complimented with both rice as well as rotis during any point of time.
                                                                         

To Marinate the Chicken you need:

1/2 kg Chicken, cut into medium pieces

3/4 cup Curd

5-6 Garlic pods

1” inch Ginger, chopped

3-4 Green chilies

1 tsp Red chilly powder

1 tsp Garam masala

Masala Ingredients:

3 big Onions, ground to a paste

1”inch Ginger juliennes

3-4 Garlic, chopped

2-3 Green chillies

3 Tomatoes, ground to a paste

2 tsp Kasoori Methi (dried fenugreek leaves)

1 Kashmiri chilly powder

1 tsp Coriander powder

1 tsp Garam masala

1 Capsicum (I used half red and half green capsicum here)

1/2 Cream

1 tbsp fresh chopped Coriander leaves (optional)

3 tbsp Oil

Method:

Wash and pat dry the chicken pieces. Make a paste of ginger-garlic-green chillies and mix it with curd. Add all the ingredients mentioned for the marination above. Mix well and keep aside fo 1/2 an hour.

Heat 2 tbsp oil in a Kadhai and fry the marinated chicken till all the curd liquid is soaked up and it’s crisp on the outside. Keep aside.

Now in the same kadhai heat oil, fry onion paste till the raw smell disappears, add ginger, garlic and green chillies. Add salt and stir well for another 5 minutes. Add Tomato paste and fry till it leaves oil. Add red chilly powder, coriander powder and stir well. Add chopped capsicum , chicken, kasoori methi and sprinkle garam masala. Stir well and add ½ cup water here if you want little gravy. Cover and cook for 10 minutes or till the chicken is cooked. Add cream, mix well and cook for 2 minutes before removing from heat. Garnish with coriander leaves and enjoy this lip-smacking with Naan or any kind of bread of your choice.

This goes to my friend Lubna's event Joy From Fasting to Feasting IV  and Jabeen's Corner ongoing event Iftar Nights.