Kadai chicken is another popular recipe from Northern India. Whole spices ground to a fine paste and cooked with onions, tomatoes and chicken chunks of the bone – the final dish is wholesome and delicious. Red chillies and tomatoes give this dish a beautiful colour, plenty of flavour and consistency. Besides chicken a variety of vegetables or even mushrooms, chicken, mutton and paneer can be cooked in this gravy. It tastes great with Indian breads like naan, roti, parantha, chapatti or even with plain steamed rice.
Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.
Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.
Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashewnut paste and ½ cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done.
Switch off heat and let it stand for 5 minutes. Serve hot.
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