My today’s recipe is kadai chicken – a famous Indian dish made with chicken and capsicum. They are usually semi dry and aromatic.The flavor of the dish comes from roasted coriander seeds. The dish is very tasty,quick and easy to make.
Cooking time – 45 minutes. Serve – 5
1.Chicken – 1 k.g (washed and cut into medium pieces)
2.Bell paper (capsicum) – 2 (diced)
3.Onion – 200 grams.(chopped)
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1 tsp.
6.Turmeric powder – 1/2 tsp.
7.Red chilly powder – 1 tsp.
8.Garam masala powder – 1 tsp.
9.Salt to taste.
10.Sugar –1/2 tsp.
11.Tomato – 1 (chopped)
12.Fenugreek seeds – 1/2 tsp.
13.Oil – 1/2 cup.
14.Ghee – 1 tsp.
15.Dry red chilly – 4 (for garnishing)
16.Coriander seeds – 4 tbsp.
17.Lime juice – 4 tbsp.
18.Ginger – 2 inch (julienned)
1.Marinate the chicken pieces with 1 tbsp. of salt and lime juice,keep aside until use.
2.At slow flame dry roast coriander seeds till light brown. Allow to cool and grind it to a coarse powder. Transfer it to a bowl, cover and keep aside.
3.Heat 1/2 tsp. ghee in a pan, fry dry red chilly till deep brown.Transfer them to a bowl,keep aside.
4.In the same pan saute bell paper for 2 minutes,remove and keep aside.Clean out the pan.
5.Heat oil in the pan,when hot reduce the heat. Add fenugreek seeds, when it becomes light brown add onions and fry till light brown.
6.Add tomato,saute for 3-4 minutes. Add chicken, ginger-garlic paste,turmeric-chilly-garam masala powder,sugar,salt and 1/2 cup water.Saute for 8-10 minutes with continuous stirring at medium flame.
7.Add 2 cups of water,let it bring to boil. Cook until the gravy is thickened and chicken in almost tender. Add little warm water if needed. Reduce the heat.
8.Add roasted coriander seeds powder and ghee,mix well and saute for 3-4 minutes. Add bell paper and julienned ginger,mix well and saute for another 3-4 minutes.
9.Remove pan from heat, cover and give 10 minutes standing time.
Kadai chicken is ready, garnish with fried red chilly and serve with rice/pulao/naan/roti…