KADAI CHICKEN
Ingredients
For the kadai masala
Instructions
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PROCEDURE
first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.
when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.
finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.
finely chop 2 tomatoes. roughly chop 5 tomatoes and add them to the blender. make a puree of the tomatoes. keep the tomato puree aside.
crush the ginger-garlic to a fine paste in a mortar-pestle.
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Making kadhai paneer gravy
in a pan heat butter or oil or ghee. then add the ginger-garlic paste and saute till their raw aroma disappears.
then add the chopped onions and saute till transparent.
add the ground coriander and kashmiri red chilli powder that we made. also add green chilies. mix well.
then add the finely chopped tomatoes and sauté till the tomatoes become pulpy and you see oil releasing from the sides of the tomato masala.
then add tomato puree.
stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.
add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.
add water and salt and continue to simmer for some 7 to 8 minutes.
later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
add chicken. stir gently. cook the chicken for about 10 to 15 minutes.
you can also 2 tbsp of cream toward the end. just stir the cream gently in the kadhai chicken gravy.
garnish with chopped coriander leaves and serve kadhai Chicken gravy with rotis, naan, steamed rice or jeera rice.