This weekend I had a gala time. My ex-flatmate had been inviting me over to her place in Gurgaon for a long time now. Finally we met after almost a lapse of one year. Now, when two Bengalis meet, food has to make its way into the conversations. So it did. We were so overwhelmed by the fact that, we both ended up deciding that lets cook chicken for dinner. Within an hour the raw chicken arrived and we both arranged all other ingredients in a hurry. I being the gourmet, again dawned the chef’s hat to toss up Kadhai Chicken.
The Kadhai is a not-so-deep or not-so-shallow frying that is idiosyncratic to every Indian kitchen. To know more about Kadhai, you can click on http://en.wikipedia.org/wiki/Karahi.
Capsicum is usually used to make this delicacy, but since we were short of time and of course ingredients, I opted for the simplest way to make this delectable delicacy. Here’s how:
- Chicken 500 grams cut and cleaned
- 1 big onion finely sliced
- 1 big tomato finely chopped
- 2 table spoons ginger-garlic paste
- 3 whole dried red chillis
- 2 table spoons of coriander seeds (dhania)
- 2 bay leaves (tej patta)
- Coriander leaves (dhania patta)
- 3 table spoons of oil
- Salt according to taste
Begin by grinding the red chillies and the coriander seeds into a coarse powder and keep aside. Heat the required quantity of oil in a kadhai and add the bay leaves. After a few seconds add the sliced onions and sauté till it turns brownish. Then add the ginger-garlic paste and fry for a minute; add the above-mentioned coarse powder. Add the chopped tomatoes and pinch of salt. Stir for sometime until the tomatoes blend well with the masala. Now add the chicken pieces and stir vigorously until it mixes well with the masala. Pour a little water and a pinch of salt and cover with a lid. Cook till chicken becomes tender. Sprinkle some garam masala and turn off gas. Serve with rice or roti.