Kadai Chicken

By Chefs Pranav Sinha and Meghna Khanna

December 11, 2020

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Chicken (preferably bone in) cut in medium size pieces1 lb

Green bell peppers cubed and deseeded1 cup

Onions cubed, and layers separated3⁄4 cup

Tomatoes chopped fine1 cup

Olive oil2 tbsp

Dried red chili1

Cumin seeds1⁄2 tsp

Onions finely chopped3⁄4 cup

Ginger garlic paste2 tsp

Turmeric1⁄2 tsp

Masala mix (mixture of homemade garam masala, dry roasted coriander seeds, chilies and fennel seeds)2 tbsp

Kashmiri red chili powder1⁄4 tsp

Heavy cream2 tbsp

Kasuri methi1 tsp

Chopped coriander leaves1⁄2 cup

Steps

In a pan add 1 tbsp oil. When oil turns hot, add the bell peppers and cubed onions on highest flame. Fry for about 3-4 minutes till it smells good and remove from the pan. Keep the bell peppers and Onions aside to be used later. Do not overcook the bell peppers and onions. They should be crunchy.
In the same wok, heat the remaining oil, add dried chili and cumin seeds. When the cumin seeds begin to splutter, add the chopped onions and reduce flame to low medium. Fry the onion till it turns golden brown. Do not burn the onion. This is the most critical step.
Add 2 tsp of ginger garlic paste. Fry till the raw smell goes away. Add chicken and mix well. Increase heat to medium and keep frying for 8-10 minutes. Add turmeric, red chili powder and prepared masala mix. Mix well and fry for another 4-5 minutes. Add chopped tomatoes and add salt as per taste.
Mix and cook well till tomatoes mostly dissolve. Gravy should begin to thicken and leave oil now. Taste for salt and check the chicken is cooked properly. Pour heavy cream and mix well. Add back the bell peppers and onion; mix well. Reduce the flame not to overcook the veggies. Add kasuri methi, coriander leaves and mix. Turn off heat and remove pan from the cooktop.
Serve hot alongside Naan or Basmati Rice.
Enjoy!