Ipswich & Suffolk Indian Association

Kadai Chicken


300 gms Chicken – pieces
2 Large  Onion – Chopped 
½ Tin Tomatoes or 2 Large fresh Tomatoes(pureed/chopped)
½ Teaspoon. tomato puree
1 Small Green Pepper – cut into small square pieces
Fresh Chopped Coriander Leaves
2 Teaspoon each fresh Ginger & Garlic Paste (grind separately)
4 Fresh Green chillies finely chopped
1/Teaspoon  Turmeric Powder 
1 Teaspoon Lemon Juice 
1 Teaspoon Garam Masala Powder 
Salt To Taste
1 Cup Water 
2 Tablepoons. Oil
1 Bay Leaf 
2 Cloves 
3-4 Green Cardamom

Step 1. Clean chicken pieces and marinate with 1 tsp of ginger & garlic paste, chopped green chillies, turmeric powder, 1/2 tsp salt, lemon juice, mix well, cover and keep aside.
Step 2. In a kadai or sauce pan put 2 tablespoons oil add bay leaf, cloves, cardamom and saute for a minute. Add onion, ginger-garlic paste, remaining chopped green chillies and saute until onion becomes soft for 2-3 minutes.
Step 3. Add pureed tomato, tomato puree and stir well, cook until oil begins to separate.
Step 4. Add chicken pieces and mix well, cover and cook for 3-4 minutes until chicken gets tender.
Step 5. Add salt, 1 cup water bring it to boil, cover and cook until gravy thickness until chicken pieces become soft
Step 6. Add Green Pepper pieces stir well, cover and cook for 2/4 minutes for pepper to cook and gravy becomes thick.
Step 7. Add garam masala stir well.

Tip: Slightly running gravy will thicken when cooling.

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