Konkan Style Kadai Chicken

Kadai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy Indian recipe tastes juicy with distinct flavor. In this recipe, the chicken is cooked with whole spices and along green masala paste, finally semi thick coconut milk is added at end to a boil. This dish takes its real color & flavor by cooking in a thick bottomed Wok called  Kadhai/kadai in India. Mostly Bronze Kadai is recommended for making and also final serving of this recipe. It tastes great with Indian Naan,  Roti,  Paratha, Chapati or even with plain rice. Making kadai chicken at home is really easy..! 

Marination:
1 kg medium piece chicken
4 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp coriander powder
1/2 tbsp cumin powder
2 tbsp ginger garlic paste
1 tsp salt
1/2 cup yogurt
Mix all the above ingredients well, and keep aside for 30 mins. (You can also refrigerate the marinade for 30mins)

Making of green paste:

• Fry 4 garlic flakes, 1 medium chopped Onion, 6 green chilli till raw smell is gone, add 1 fist full of coriander leaves (chopped).
• Now grind it to smooth paste.

Ingredients:
3 star anise
1" cinnamon stick
6 cloves
1 tbsp Saunf (coursly powdered in pestle & mortar)
10-15 pepper (coursly powdered in pestle & mortar)
1 tsp Cumin seeds
4 cardamom pods
8 garlic smashed
4 medium onions chopped
1" ginger finely chopped
2 tomatoes chopped
1 coconut milk (extract the milk after grinding the grated coconut)
Salt to taste

Method:

• Take a Kadai, add 2 tbsp ghee, 2 tbsp coconut oil. Fry the spices (Cumin, Saunf, followed by star anise, cinnamon, cardamon, pepper, cloves, garlic) one by one well till you get the pleasant aroma of fried spices.

• Now add the chopped onions, fry until it turn transparent slightly brown. Add the ginger chops and fry for 4-5 mins.

• Add the marinated chicken pieces and saute well for 5 mins under medium flame, followed by chopped tomatoes.

• Stir well and keep the chicken under small flame for 10 mins to be cooked.

• After 10 min odd you see the chicken has given out water and even the tomatoes have been blended well. Now add the green masala paste, mix well and cook the chicken for 5-8 mins by closing the lid.

• Finally add the coconut milk, salt to taste and bring the gravy to a boil. When done, serve the curry along meals. This curry tastes even best aftr 4-5 hours of it preparation.