Kadai Chicken

Kadai Chicken

Ingredients

Chicken - 10 small pieces

Big Onion - 1 finely chopped

Green Capsicum - 3 tbsp chopped into bite sized pieces

Ginger Garlic paste - 1 tsp + 1/2 tsp

Turmeric powder - a generous pinch

Lemon juice - 1 tsp

Tomatoes - 2 big or pureed

Fresh Coriander leaves - 1 tbsp chopped finely

Salt - to taste

To temper:

Oil - 1 tbsp

Bayleaf - 1/2Cloves - 2

Cardamom - 1

To roast and grind to a dry powder:

Coriander seeds - 2 tsp

Pepper corns - 1 tsp

Jeera - 1/2 tsp

Dry Red Chilli -3

Cinnamon - 1.4 inch piece

Preparation

Dry roast the ingredients listed under 'to roast & grind' to golden brown then grind it to a semi coarse powder,Set aside.
Heat a pan  add a tsp of oil and toast capsicum until crispy(this step is purely optional)...dont let it brown, set aside. Clean chicken , wash it well then add half of roasted powder along with ginger garlic paste,salt, lemon juice turmeric powder and marinate it and set aside.
Heat a kadai / pan with oil - add the items listed under 'to temper' then add onion,ginger garlic paste let it slightly brown.Then add tomato puree along with remaining roasted powder.
Mix well and let it cook till raw smell of tomato and masoalas leave.Add required salt...Then add chicken pieces and saute for 3mins until the raw texture of chicken changes.Add little water say 1/2 cup , cook covered for 10-12 mins until chicken pieces turn soft or pressure cook for 4-5 whistles.
Allow water to reduce and let oil sepearate, at this stage add toasted capsicum give a quick stir. Let it cook in medium flame for 3mins for capsicum and chicken to blend well and the masala to coat well.Finally garnish with coriander leaves and switch off.

Serve hot with steamed rice or with rotis!