Kadhai Chicken

Serves 6 - 8

Ingredients:

• Chicken - 1 kg
• Butter/ghee - 50 gms
• Tomato - 4-5 medium (ripen well)
• Onion - 250 gms (finely chopped)
• Ginger - 1" piece
• Garlic - 1 pod
• Green chillies - 8 (split)
• Red chili powder - 3 tsp
• Coriander powder - 11/2 tsp
• Turmeric powder - 1/4 tsp
• Cumin powder - 2 tsp
• Salt to taste
• Garam masala powder - 1 tsp

Whole spices:

• Cinnamon - 1" piece
• Clove - 5
• Saunf/fennel - 2 tsp

Garnishing:

• Fresh Coriander Leaves - 2 tbsp(chopped)

Method of Preparation:

• Cut chicken into 11/2" pieces, wash and strain using a colander, keep aside
• Melt butter/ghee in a kadhai/skillet, add all the whole spices and fry till it is fragrant
• Add finely chopped onion and fry till its raw smell disappears
• Add ginger-garlic paste and fry till the oil separates
• Add red chilly-coriander-turmeric-cumin powder and fry on low heat for a minute
• Add finely chopped tomato, green chilies, salt to taste and fry for 3-4 minutes
• Add 1 cup of water, cover and cook on medium heat until the gravy thickens
• Add chicken pieces, cover and cook until the chicken pieces are done well
• Stir in finely chopped coriander leaves and remove from fire
• Serve it hot with roti, parantha or rice of your choice

Note: you can use curry leaves/bay leaves/fenugreek leaves for flavouring along with the whole spices