Kadai Chicken

Ingredients

Oil

3 tablespoons

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ginger

1 inch, grated

Green chilies

2, slit

Tomato

2 medium, chopped

Capsicum (bell pepper)

1 large, sliced (any color)

Chicken

500 grams, cut into bite-sized pieces

Salt

to taste

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Kadai masala

2 teaspoons

Garam masala

1 teaspoon

Fresh coriander leaves

for garnish, chopped

Instructions

1. Heat oil in a kadai or deep skillet over medium heat until hot.
2. Add the chopped onions and sauté until they turn golden brown, stirring occasionally.
3. Incorporate the grated ginger, minced garlic, and slit green chilies. Sauté for an additional minute until fragrant.
4. Add the chopped tomatoes to the mixture and cook until they soften and become mushy, about 5-7 minutes.
5. Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and kadai masala. Mix thoroughly to combine all the spices.
6. Add the chicken pieces to the skillet and cook for about 5-7 minutes until they are sealed and lightly browned on all sides.
7. Fold in the sliced bell peppers and season with salt. Mix well to coat the chicken and vegetables with the spices.
8. Cover the skillet and cook for 15-20 minutes on low heat, stirring occasionally, until the chicken is cooked through and tender.
9. Once cooked, sprinkle garam masala over the dish and add chopped coriander leaves. Mix gently to combine.
10. Serve hot garnished with more coriander leaves, alongside naan or rice.