Kadai Chicken

Method

1. 1

   Make kadai masala: Dry roast 2 tsp coriander seeds, 3 dried red chillies, 1 tsp cumin and 1 tsp peppercorns for 2 minutes. Cool and grind coarsely.

2. 2

   Prepare vegetables: Cut 2 capsicums and 2 onions into 1-inch squares. Separate onion layers.

3. 3

   Marinate chicken: Cut 750g boneless chicken into 2-cm pieces. Mix with half tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt.

4. 4

   Fry capsicum and onion: Heat 2 tbsp oil in a kadai. Fry capsicum and onion squares on high heat 3-4 minutes until slightly charred at edges but still crisp. Remove.

5. 5

   Cook chicken: Add 1 tbsp more oil. Add marinated chicken and fry on high heat 8-10 minutes until cooked through.

6. 6

   Make tomato base: Add 3 chopped tomatoes and 1 tbsp ginger-garlic paste. Cook 6 minutes until thick.

7. 7

   Add kadai masala: Add half the ground kadai masala and cook 2 minutes.

8. 8

   Combine everything: Add fried capsicum and onion back to the kadai. Toss on high heat 3-4 minutes.

9. 9

   Finish: Add 1 tbsp butter, remaining kadai masala and 1 tsp kasuri methi. Toss vigorously on high heat.

10. 10

    Serve: Garnish with ginger julienne and fresh coriander. Kadai chicken should be thick with visible capsicum and onion pieces. Serve hot with roti or naan.