Chicken Mania!

Although a vegetarian by choice, I am trying to cook chicken with the help of numerous food blogs and recipes online. One such recipe help me to cook a very delicious Kadai Chicken. The result was a delicious and lip-smacking dish for a perfect Sunday dinner. 

I did make certain alternations which may not be playing by the rules. In fact I made an error of adding water so as to let the chicken cook as I found the gravy a little dry-ish and it didn't change the taste of dish; so you can try that too. 

Kadai Chicken

Adapted and sourced from Yum! Yum! Yum!

Ingredients:
Cooking Time: 1-1.30 hours
Serves: 3 
Chicken - 500gms
Onion - 1 medium
Ginger Garlic Paste - 1 Tbsp 
Tomato - 2
turmeric powder - 1/2 tsp
salt - 1 tsp
red chili powder - 1 tsp
Oil - 1 Tbsp
Clove - 2
Cardamom - 1
Cinnamon - 2
Coriander Leaves - 1/3 cup

For Spice Powder:
Red Chili - 3 ( I used powder as I had ran out of whole red chili)
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 tsp
Black Peppercorn - 10

Preparatory Steps:
Roast the ingredients under Spice Powder until golden color and grind them into fine spice powder. This is a must masala for Kadai Chicken. Freshly ground spice powder adds ethnic taste to this dish.

Method:

1. Heat the 1 tbsp oil in the thick bottom pan or iron skillet. Once the oil is hot, add clove, cardamom, cinnamon saute for 1 min. 
2. Add chopped onions to the pan, followed by ginger garlic paste and turmeric powder. Saute them for 2 min.
3. Add chopped tomato to the pan. Add salt and red chili powder and mix well and let it simmer for 2 min. 
4. Add half of the coriander and half of the freshly made spice powder to the gravy and saute for 2 min. 
5. Add Chicken pieces to the gravy and close the lid and let is simmer on medium heat for 15 min. Here is where I had half glass of water to cook the chicken.
6. Add the remaining spice powder and mix it well. Now keep the flame on high and cook for 5 min until chicken cooked properly. Taste and adjust the seasonings. Turn off the heat, transfer to serving bowl and garnish with other half of coriander.

Serve it with chapati or tandoori roti.