CHICKEN KADAI GHAR KA KHANA

CHICKEN KADAI

CHICKEN KADAI

Ingredients

THERE ARE MANY VERSIONS OF CHICKEN KADAI. THIS ONE IS EASY AND HAS A WARM COMFORTING FLAVOR. ON A COLD DAY IN NYC THIS WAS A GREAT DISH TO EAT FOR DINNER. MAKE AN EXTRA LARGE BATCH AND USE PANEER FOR VEGETARIANS, TOFU FOR VEGANS.

SERVE 6 WITH RICE OR ROTIS

500 GRAMS CHICKEN PIECES WITH BONE, SKINLESS OR PANEER OR EXTRA FIRM TOFU CUBED

2 GREEN PEPPERS OR CAPSICUM, WASHED STEM AND SEED REMOVED DICED INTO 2 INCH PIECES

50 GRAM WHITE ONION CUT INTO 4-5 PIECES

250 GRAMS ONIONS PEELED AND QUARTERED

250 GRAMS TOMATOES QUARTERED

1.5 TBSP GARLIC PASTE

1.5 TBSP GINGER PASTE

1 TBSP FRESHLY ROASTED AND POWDERED CUMIN SEEDS

1/2 TEASPOON TURMERIC POWDER

1/2 TSP CAYENNE PEPPER

1/2 TEASPOON JAGGERY OR SUGAR

SALT TO TASTE

FOR TEMPERING

6 TBSP VEGETABLE OIL

3 INCH STICK CINNAMON

1 BADI ELAICHI OR LARGE BLACK CARDAMOM

1 LARGE DRIED BAY LEAF OR TEJPATTA

Instructions

PUREE ONIONS, GARLIC, CUMIN POWDER, TURMERIC AND CAYENNE AND 1 TSP SALT TO A SMOOTH PASTE.

HEAT OIL IN A LARGE, DEEP SKILLET. ADD ALL THE WHOLE SPICES AND COOK ONE MINUTE UNTIL FRAGRANT.

ADD TOMATO ONION PASTE AND COOK DOWN ON A SLOW TO MEDIUM FLAME UNTIL REDUCED TO HALF ITS VOLUME. YOU CAN COVER THE COOKING POT WITH A LID LEAVING IT A LITTLE OPEN TO ALLOW STEAM TO ESCAPE. AS THE MIXTURE COOKS IT MAY BUBBLE AND SPIT. STIR FROM TIME TO TIME.

ADD GARLIC AND GINGER AND THEN CAPSICUM AND COARSELY CUT ONION AND CONTINUE TO COOK ANOTHER 25 MINUTES UNTIL MIXTURE IS VERY DRY AND OIL BEGINS TO LEAVE THE SIDES.

ADD CHICKEN AND RAISE FLAME TO HIGH. TOSS CHICKEN IN MASALA TO SEAL THE JUICES. THEN REDUCE FLAME. ADD ONE CUP OF WATER AND COOK CHICKEN ON A VERY SLOW FLAME UNTIL TENDER. YOU CAN ALSO PRESSURE COOKER THE CHICKEN FOR ONE WHISTLE. IF USING PANEER OR TOFU COMPLETE MAKING THE GRAVY BEFORE YOU ADD THE PANEER OR TOFU AS IT DOESN'T NEED MUCH COOKING.

ADD MORE WATER TO GET A GRAVY THE CONSISTENCY YOU PREFER. IF YOU PLAN TO EAT IT WITH RICE YOU WILL NEED MORE WATER, FOR ROTIS A DRIER GRAVY.

ADD SALT AND SUGAR TO TASTE.

SERVE HOT.

http://www.taradeshpande.in/chicken-kadai-ghar-ka-khana/