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Kadai Chicken

Chicken cooked with an onion tomato sauce, Indian spices topped with lightly fried green bell pepper and red onion.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4-5 Chicken Thighs (cut into medium-sized pieces)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder (to marinate chicken)
  • ½ tsp Kashmiri chili powder (to marinate chicken)
  • ¼ cup tomato puree (I used canned tomato sauce)
  • 1 tsp cumin seeds
  • ½ red onion (cut into quarters)
  • ½ green bell pepper (capsicum) (cut into pieces as shown in picture)
  • 2 tbsp Oil
  • Cilantro for garnish
  • 1 inch Ginger for garnish (julienned)

Spice powder mix

  • 1 tsp Kashmiri chili powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp pepper powder
  • ¼ tsp fennel seed powder
  • ½ tsp Kasuri methi powder

Instructions

  • Marinate chicken pieces with half a teaspoon of turmeric powder and half a teaspoon of red chili powder. Set it aside.
  • Chop the onion, tomato, red onion & green bell pepper.
  • Mix all the spice powders together.
  • Heat oil in a Kadai ( or a deep pan/wok). When the oil is hot, add the red onion, and green bell pepper. Fry them for a few minutes, they should remain crisp. Take them out of the pan and set them aside.
  • Add the cumin seeds to the remaining oil in the pan, add the chopped onion and fry till golden brown.
  • Add the ginger-garlic paste and fry for 2 minutes.
  • Next add the chopped tomatoes, and tomato puree. Cover and cook till the oil floats on top.
  • Add half of the spice powder mix. Stir well.
  • Add chicken and the rest of the spice powder mix along with salt.
  • Mix all of it well. Cover and cook. Add a little water only if it gets too dry.
  • Once the chicken is cooked ( around 10 minutes), add the fried red onion and bell pepper.
  • Transfer to a serving dish, garnish with chopped cilantro and julienned ginger.