Step 1 (Kadai masala powder)
Ingredients:
- Fennel seeds – 1 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 3 tsp
- Black pepper corns – 1 tsp
- Dried red chilli – 5 to 6 nos
Preparation
Heat a pan and dry roast the above ingredients till they turn crispy and fragrant. After cooling down, coarse grind to prepare the masala powder. This masala powder can be used for any kadai dishes like kadai subzi, kadai paneer etc.
Step 2
Ingredients:
- Chicken – 500 gms
- Oil – 4 tbsp
- Onion – 1 no, as cubes
- Capsicum – 1 no, as cubes
- Onion – 1 cup, finely chopped
- Ginger Garlic paste – 1 tbsp
- Tomato – 2 nos, puree/ground
- Green chilli – 2 to 3 nos
- Coriander leaves – handful
- Yogurt – 1 tbsp
- Coriander powder- 3 tsp
- Red chilli powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Garam powder – 1 + 1/2 tsp
- Cumin seeds – 1/2 tsp
- Kasuri methi – 1 tsp
- Ginger Julienne – 1 tbsp
- Butter – 1 tbsp
- Salt – as needed
- Water – 1 cup
Preparation
Add oil to a heated pan. When the oil is hot, add onion and capsicum cubes. Saute for few minutes till they turn soft. Remove them from the pan, leaving the oil behind.
Add cumin seeds to the same oil. When it starts popping, add finely chopped onion and ginger garlic paste. Sprinkle some salt and saute till the onions turn brown. Add coriander powder, red chilli powder, turmeric powder and garam masala. Saute till fragrant. Add the tomato puree/ground and green chilli. Mix well and cook till oil separates. Add one table spoon of the kadai masala powder prepared in step 1. Mix well. Add yogurt and saute for about one minute. Add the chicken, ginger julienne and salt as needed. Add 1 cup water and mix well. Cover and cook over low flame, till the chicken is done. If more gravy is needed, add water as required. After the chicken is cooked well, add kasuri methi to it. Add the fried capsicum and onion prepared earlier also. Then add the kadai masala powder – ½ tsp, garam masala – ½ tsp and butter – 1 tbsp. Mix well and cook till the gravy thickens. Finally garnish with coriander leaves and serve hot.