Kadhai Chicken

Ingredients

• • Sized chicken (medium, cut into 8 pieces) - 800 grams
• • Garlic (crushed & chopped) - 20 flakes
• • Ginger (finely shredded) - 3 inch pieces
• • Green coriander (chopped) - ½ cup
• • Red chillies (dry) - 6
• • Saboot dhania/Coriander seeds - 2 tablespoons
• • Green chillies (sliced lengthwise) - 2
• • Tomato - ½ kg
• • Kasoori methis/Dried fenugreek leaves - 1 tablespoon
• • Salt - as required
• • Oil - 4 tablespoons
• • Garam masala - ½ teaspoon

Method

• 1. Clean and cut chicken into 8 pieces. Wash well and pat dry on a clean kitchen towel.
• 2. Heat red chillies on a tawa till slightly crisp and dry.
• 3. Pound red chillies and saboot dhania to a coarse powder .
• 4. Heat oil in a nonstick kadai. Reduce flame. Add crushed garlic and saute over medium heat until light brown.
• 5. Add pounded dhania & red chillies, stir for 30 seconds.
• 6. Add chopped tomatoes and bring to a boil.
• 7. Add ½ of the ginger and ½ of the coriander leaves.
• 8. Reduce the heat and let the tomatoes simmer until soft. Add salt.
• 9. Add the chicken, cook on low flame with the lid covered, stirring occasionally, till the chicken is tender, or add ½ cup water and pressure cook to give 1 whistle and keep on low heat fro 1 minute.
• 10. Add kasoori methi and garam masala.
• 11. Uncover and stir fry until oil separates and the masala coats the chicken. Remove from fire.
• 12. Garnish with the remaining ginger, sliced chillies & coriander leaves.