Kadai Chicken

Ingredients

• - 500g chicken in kadai masala
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Prepare vegetables: Cut 2 capsicums and 2 onions into 1-inch squares. Separate onion layers.
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. 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. Cook chicken: Add 1 tbsp more oil. Add marinated chicken and fry on high heat 8-10 minutes until cooked through.
6. Make tomato base: Add 3 chopped tomatoes and 1 tbsp ginger-garlic paste. Cook 6 minutes until thick.
7. Add kadai masala: Add half the ground kadai masala and cook 2 minutes.
8. Combine everything: Add fried capsicum and onion back to the kadai. Toss on high heat 3-4 minutes.
9. Finish: Add 1 tbsp butter, remaining kadai masala and 1 tsp kasuri methi. Toss vigorously on high heat.
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.