Kadai Chicken, Butter Roti and Kachumber Salad

Instructions

1. 1

   Prepare Fresh Kadai Masala

   • Heat a small, dry pan over low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
   • Remove from heat and let the spices cool completely.
   • Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
2. 2

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure the chicken is evenly coated.
   • Cover and set aside to marinate for at least 20 minutes at room temperature.
3. 3

   Cook the Gravy Base

   • Heat ghee in a kadai or heavy-bottomed pan over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree, Kashmiri red chili powder, and the remaining 1 tsp of salt.
   • Cook the mixture for 10-12 minutes, stirring occasionally, until it thickens and you see ghee separating from the masala at the edges.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the kadai with the gravy base.
   • Increase the heat to high and sauté for 4-5 minutes, stirring continuously, to sear the chicken on all sides.
   • Reduce the heat to medium-low, cover the kadai, and let the chicken cook for 15-18 minutes, or until it is about 80% cooked. Stir once or twice in between.
5. 5

   Add Vegetables and Finish

   • Uncover the kadai and add the cubed onion and capsicum.
   • Sprinkle over 2-3 tsp of the freshly prepared Kadai Masala (or more, to taste).
   • Mix well and cook, uncovered, for another 5-7 minutes. The chicken should be fully cooked, and the vegetables should be tender yet retain a slight crunch.
   • Stir in the garam masala, crushed kasuri methi, and half of the ginger juliennes. Cook for 1 more minute to combine the flavors.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with fresh coriander leaves and the remaining ginger juliennes.
   • Let the Kadai Chicken rest for 5-10 minutes before serving to allow the flavors to deepen.
   • Serve hot with naan, roti, or jeera rice.