Ingredients
•1 kg chicken cut into small pieces
•2.5 tbsp ginger garlic paste
•2-3 tbsp Mustard oil
•1/2 lemon juice
•1 sprig of curry leaves
•Salt as per taste
•1 tsp red chilli powder
•2 tsp black pepper powder
•3 medium onions finely chopped
•1 tsp turmeric powder
•1/2 cup curd well beaten
For the kadhai masala (for 1 kg chicken)
•4-5 whole dry red chilli
•1 tbsp coriander seeds
•1 tsp cumin seeds
•1/2 inch cinnamon stick
•4-5 cloves
•1 bay leaves
•4 green cardamom pods
Marination
Marinate the chicken with 1.5 tbsp
ginger garlic paste and 1 tbsp salt. Marinate for atleast an hour
Kadhai Masala
Dry roast all the ingredients for
4-5 mins until you smell the aroma. Cool it and grind to a fine powder.
Process
•Add mustard oil in the kadhai.
•When its hot, add the chopped
onions, curry leaves and fry well until golden brown.
•Add the marinated chicken, and
remaining ginger garlic paste. Mix well and fry for 10-15 minutes. You can choose to use finely
chopped ginger and garlic and green chillies as well instead of the paste.
•Add chilli, turmeric and black
pepper powder, mix well and fry for another 5 minutes.
•Add the curd and mix well.
•Lower the heat, cover the kadhai
and cook until the chicken is 90% done and water dried up 90%.
•Add the kadhai masala, mix well so
the chicken is well coated with all the spices
•Pour the lemon juice, mix well.
Enjoy with whatever you like along
with a yoghurt garlic dip!
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