Kadai Chicken
Ingredients
- 600 gChicken thigh (cut into 3 cm pieces)
- 2 tbspghee
- 2 pcRed onion (one finely chopped, one in large petals)
- 1 pcRed bell pepper (in large cubes)
- 1 pcGreen bell pepper (in large cubes)
- 3 pcRound tomato (crushed)
- 3 pcGarlic (minced)
- 1 tspGinger ground
- 1 tbspWhole coriander seeds
- 1 tspWhole cumin seeds
- 1 tspBlack peppercorns
- 2 pcHot chili pepper (slit lengthwise)
- 0.5 tspTurmeric powder
- 1 tspgaram masala
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
Method
Tender, juicy chicken pieces seared and coated in a thick sauce of fresh tomatoes and toasted spices. The bell peppers stay crunchy, while the powerful aroma of black pepper and fresh cilantro fills the kitchen.
- 1
In a dry pan, toast the coriander seeds, cumin seeds, and black peppercorns until a woody aroma is released. Coarsely crush them in a mortar; they should remain grainy.
- 2
Heat the ghee in a wok or deep skillet. Brown the chicken pieces over high heat to seal in the juices. Remove them as soon as they are golden on the surface.
- 3
In the same fat, sauté the chopped onion, garlic, grated fresh ginger, and ground ginger. Add the split chilies. When the onion becomes translucent, pour in the crushed tomatoes.
- 4
Add the turmeric and salt. Let it simmer over medium heat until the oil separates from the tomato, a sign that the water has evaporated and the flavors are concentrated.
- 5
Return the chicken to the pan with the diced peppers and onion petals. Stir in the roasted spice mix and garam masala. The sauce should generously coat the meat. Finish with fresh coriander.
Frequently asked questions
How do you get this dish right?
- Do not overcook the peppers: they must remain crunchy to contrast with the tenderness of the chicken.
- Toasting the spices is key: as soon as they smell fragrant, remove from heat to avoid bitterness.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The spices develop even more flavor the next day.
