Kadai chicken is a dish from the Indian subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a kadai which is a deep cooking vessel.
- Chicken – 500 gram
- Coriander seeds – 2 teaspoon
- Cumin seeds – 2 teaspoon
- Black peppercorns – 6
- Whole dry red chillies – 6
- Ginger – 2 inch pieces
- Garlic – 15 cloves
- Ghee – 2 tablespoon
- Oil – 2 tablespoon
- Onion – 1, large
- Tomatoes – 2
- Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chilies, ginger and garlic to a fine paste.
- Heat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder, chilly-ginger-garlic paste and continue to sauté for five minutes.
- Add tomatoes(capsicum also if you are using) and salt and continue to sauté till the tomatoes become soft. Add chicken pieces and stir.
- Add coriander leaves and the remaining coarsely ground spice powder and mix well.
- Add half a cup of hot water and stir. Cover and cook on medium heat till the chicken is done.