Kadai Chicken

Description

Traditional North indian dish, where chicken is cooked in a spicy rich cahewnut sauce. Nowadays it has become more common and fancy to serve the dish in a kadai with capsicum/bell peppers.

Ingredients-1
2 nos	Cardamon
2 nos	Cloves
2 nos	Cinnamon
8 nos	Cahewnuts
1 tsp	Poppy seeds
1 tsp	Cumin seeds
2 tsp	Corrainder/dhania seeds
¼ cup	Water

Ingredients-2
1 lb	Boneless chicken (1/2 kg approx, cut into bite size cubes)
2 nos	Onion (cut into big dices)
1 no	Green bell pepper/ capsicum
1 no	Tomato (diced)
1 tsp	Ginger garlic crushed
3 stks	Corrainder leaves (chopped for garnishing)
4 tbsp	Oil
1 tsp	Salt (or to taste)
3 tsp	Red chilli powder
¼ tsp	Turmeric powder
1 no	Green chilli (slit open)

Instructions

Grind all ingredients from table-1 to a smooth paste consisitency and keep aside. Take a Kadai (iron will give more taste) and heat oil, add onions, green chili and ginger garlic crushed, saute them until golden, then add the chopped tomato and cook until soft.

Now add chicken along with turmeric powder, red chilli powder, the masala paste and salt. Fry everything until the masala coats the chicken and when the oil seperates, add chopped green bell pepper and suate for couple of minutes and garnish with corrainder. Serve hot with chapatti or ghee rice.