Kadai Chicken
Ingredients
- 600 gChicken thigh (cut into bite-sized pieces)
- 2 tbspghee
- 3 pcRound tomato (crushed)
- 2 pcGreen bell pepper (large dice)
- 2 pcRed onion (cut into petals)
- 4 pcGarlic (minced)
- 1 tbspCoriander seeds
- 1 tspCumin seeds
- 1 tspBlack peppercorns
- 2 pcHot chili pepper (dried)
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 tbspFresh cilantro (chopped)
- 1 pcFresh ginger (minced or grated)
Method
Tender chicken pieces coated in a thick, reduced tomato sauce with crunchy peppers. Bold toasted spice notes with a smoky finish from the handmade Kadai Masala.
- 1
In a dry pan, heat coriander seeds, cumin, black pepper, and dried chilies. When they release a smoky aroma and start to pop, crush them coarsely in a mortar.
- 2
Heat ghee in a wok or cast-iron pan. Sear chicken pieces on high heat until golden on all sides. Remove and set aside.
- 3
In the same fat, sauté minced garlic and ginger. Add crushed tomatoes and turmeric. Let it cook down until the tomatoes soften and the oil separates at the edges.
- 4
Return the chicken to the pan with the crushed Kadai Masala. Cover and simmer on low heat. The sauce should coat the meat thickly, not be watery.
- 5
Stir in red onion petals and bell pepper chunks. Cook for 5 minutes more: they must remain firm to the bite. Finish with garam masala and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not grind the spices into a fine powder; keep some coarse fragments for texture.
- The secret is in the oil separation: when you see the ghee shimmering at the edges of the sauce, the tomatoes are perfectly cooked.
- Add the peppers at the very end so they don't lose their crunch.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
