KADAI CHICKEN

Mouth watering chicken ....Its a Pakistani / North indian chicken dish..if mutton or lamb is used instead of chicken its called as ghosht karai...i wasnt aware of this chicken till i came to Delhi...first i tried kadi paneer...the recipe for both are same...love this dish...this is not a gravy one..the masalas just gets coated with it...we can also add shimla mirch too ..when making kadai paneer , i used to add capsicum ..but in chicken i didnt add..if u ppl like to add u can...the taste wont change ...

Ingredients:

   

Chicken	1/2 kg
Onion	2
Tomato	1
Ginger garlic paste	2 tsp
Red chillies	3
Coriander seeds	1 tsp
Cumin seeds	1/2 tsp
Coriander leaves	a hand ful
Garam Masala	1 tsp

      

Method:

1. As the name itself says, heat the kadai, pour oil , when its heated up, add the chopped onions and saute until it becomes soft.Once its softened add the ginger garlic paste and again saute until the onion turns  brown..     
          
                         

                                                                  

 2.Mean while slightly grind the red chillies ( for spicy favoured ppl can add 2 more chillies) , coriander seeds and cumin seeds..No need to grind it finely..just give a turn ....

      

3.Once the onion is done, add this grounded mixture to it and saute.

4. Add chopped tomato , add salt together.This will speed up the tomatoes disintegration..    
 

 5. Now add the cleaned and washed pieces of chicken ( more good if breast pieces are chosen) .Add garam masala pwd to it and saute well so that the masalas gets stick to it.



6 Add chopped coriander leaves to it  and saute and switch off ...

         Good combination with Indian breads like tandoori roti, phulkas, chappatis and also jeera rice..