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Kadhai Chicken

Servings: 2-3
Preparation time: 10 minutes.
Frying time: 25 minutes.
Cooking time: 6 minutes.
Total time: 41 minutes.

Wonderful in taste and aroma; the recipe runs in family since generations, my in laws are from Mithila region (Bihar) and my next generation also likes and often cook this recipe…

Chicken consumed in all around the world count as important source of protein; can be prepared in many ways ‘kadhai chicken’ is one of them from Indian continent. It is very popular in northern India and Pakistan too.

Ingredients:

Chicken: 400 gm
Vinegar: 2 tablespoon
Onion: 100-150 gm
Tomato: 1-2 (medium)
Ginger: 2 teaspoon (paste)
Garlic: 1 teaspoon (paste)
Cumin seed: half teaspoon
Bay leaf: 2 no.
Garlic: 4 flake
Clove: 4 no.
Salt: one and half teaspoon (as per taste)
Chilly powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: half teaspoon
Oil: 3 tablespoon

Preparation:

Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
Cut onion and tomato longitudinally.
Chop coriander leaves.

Method:

Heat oil in a kadhai. Put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
Add onion and saute for 3-4 minutes on high flame or till light brown, add tomato and continue to saute for 3-5 minutes on medium flame.
Add garlic and ginger paste, continue to cook on medium flame for a minute, add chicken piece, chilly, turmeric, salt and coriander powder.
Reduce to low heat, and cover the lid. Fry till oil separates from masala (or liquid dries up) about 10-12 minutes, add 100 ml warm water and cover the lid.
Cook on medium flame till the chicken is done( about 5-6 minutes), add Garam masala powder, put off the flame.
Transfer into serving small kadhai; garnish with coriander leaves.
Enjoy the recipe…