Spicy Indian Kadai Chicken
Ingredients
Marinade
- 700g chicken thigh fillets, cut into large bite-sized pieces
- 3/4 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1/2 tsp salt
- 1 tsp vegetable oil
Kadai masala
- 1.5 tbsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/2 tsp fennel seeds
- 4 dried Kashmiri chillies, seeds removed
Main components
- 2 tbsp vegetable oil or ghee
- 2 medium red onions, chunky chopped
- 1 green pepper, chunky chopped
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tbsp garlic, finely grated
- 1 tbsp ginger, finely grated
- 200g tomatoes, finely chopped
- 250ml chicken stock or water
- 4 tbsp double cream
- 1.5 tsp kasuri methi
- 1-2 green chilli, sliced
- Salt to taste
- Handful freshly chopped coriander
Preparation
Put the marinade ingredients in a bowl and mix well, then marinate for an hour.
Toast the kadai masala spices in a pan on medium low heat for 4-5 minutes, then grind to a fine powder using a spice or coffee grinder and set aside.
Add 1 tablespoon of oil or ghee to a kadai, wok, or large skillet, stir fry the onion with a pinch of salt on high heat for a couple of minutes, then add the pepper and stir fry for a few more minutes, and remove the vegetables and set aside.
Add the second tablespoon of oil or ghee, cumin seeds, and bay leaf, and cook for a couple of minutes, then stir in the ginger and garlic, sauté for a few minutes, add the tomatoes, and sauté for 4-5 minutes stirring regularly until the tomatoes start breaking down, then stir in the chicken.
Seal the chicken for 5 minutes, then stir in the ground kadai masala and cook for a couple of minutes, add the chicken stock or water, combine, bring to a gentle simmer, and turn the heat down to simmer for 15 minutes.
While the chicken simmers, toast the kasuri methi in a pan on medium heat for a few minutes.
After 15 minutes, stir in the onion and pepper mixture, sliced green chilli, cream, and crumbled kasuri methi, then bring back to a simmer for 10-12 minutes until the vegetables are cooked to al dente, season to taste, and finish with freshly chopped coriander.
Notes
This dish serves 3-4 people and is quite hot in spice level.
