kadai chicken

Recipe of Kadai Chicken
Ingredient Name Unit Quantity

Bari ilaayachi
tsp
1
Chhotee ilaayachi
tsp
2
Chicken pieces
grams
500
chopped dhania patta.
tbsp
1
Cloves
tsp
4
Daalchini (cinnamon )
tsp
1
Desi ghee
tbsp
1
Dried red chilly
number
2
Garam masala powde
tsp
1
Ginger Garlic paste
tbsp
1
Haldi powder
tbsp
1
Jeera -
tsp
1/2
Jeera powder-
tsp
1
Oil
cup
3/4
Onion -
large
2
Red Chilly powder
tsp
1
Salt
to taste

Tandoori masala powder
tsp
1
Tejpatta
number
2
Water
ml
1000

METHOD:

1. Wash the chicken thoroughly. 2. Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly. 3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes. 4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes. 5. Put the flame to minimum. 6. Put 1 tbsp desi ghee and cover the lid of the vessel. 7. Open the vessel after every 10 minutes, saute and cover again. 8. After 30 minutes, start testing whether or not the mutton is cooked. 9. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it. 10. Garnish with chopped dhania patta. 11. Add 1 tbsp desi ghee when chicken is cooked. 12. Serve warm with pulaao or garma garam pooris/ parathas/roti