Simple North-Indian chicken dish with a thick curry which is mostly eaten along with roti (Indian flatbread) or naan. Kadai Chicken is named after the vessel it is cooked in .
Kadai is a bowl-shaped frying pan with two handles used in Indian cooking.
| Time: 30 minutes
300g diced chicken thighs (skinless and boneless)
3 tablespoons oil
1/2 cup finely chopped onion
1 1/2 cups finely chopped tomatoes
1 tablespoon freshly ground garlic
1 tablespoon freshly ground ginger
4 whole red chilies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped coriander leaves
1 teaspoon finely chopped mint leaves
Salt to taste
Dry roast the coriander seeds, cumin seeds and whole red chillies in a pan for 1-2 minute stirring continuously. Keep them aside and let them cool.
Heat 1 tablespoon oil in a kadai, add chopped onions and saute till they turn golden brown. Turn off the heat and let them cool.
Combine the onions and the roasted spices (whole red chillies, coriander and cumin seeds) in a grinder and grind them into a paste.
Heat 2 tablespoons oil in the same kadai and add the freshly ground ginger and garlic. Sauté for 30 seconds and then add the onion & spices paste. Sauté for 2 minutes on medium flame. Add chopped tomatoes, salt and cook till oil starts oozing out of the masala.
Add chicken pieces and mix well. Cook for 2-3 minutes on medium heat stirring continuously. Cover the kadai and reduce the heat to the lowest possible setting. Cook for 7 minutes or till the chicken becomes tender.
Add coriander and mint leaves and mix well.
Serve hot with naan or roti.