Name: Desi kadhai chickeñ recipe by Avantika Srivastava at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Chicken (with bone) 1/2 kg; oil for cooking; Curd 1/2 cup; Onion 5-6 medium shaped and finely chopped; Tomato 1 finely chopped; Ginger 1 inch piece; Coriander powder 1tsp, turmeric Powder 1/2 tsp, red chilli powder(according to taste), garam masala Powder 1/2 tsp; Onion + garlic + ginger paste 3tbsp; salt as per taste; Green Cardamom 2-3; black cardamom 2; Dalchini 1 small piece, black peppercorns 5-6, laung 3-4

Ingredients Serving: 4

Chicken (with bone) 1/2 kg
oil for cooking
Curd 1/2 cup
Onion 5-6 medium shaped and finely chopped
Tomato 1 finely chopped
Ginger 1 inch piece
Coriander powder 1tsp, turmeric Powder 1/2 tsp, red chilli powder(according to taste), garam masala Powder 1/2 tsp
Onion + garlic + ginger paste 3tbsp
salt as per taste
Green Cardamom 2-3
black cardamom 2
Dalchini 1 small piece, black peppercorns 5-6, laung 3-4

Instructions

Wash chicken properly and add some warm water to it.
Remove water and add curd, salt, half of the red chilli powder, and garam masala powder, coriander powder.
Let it marinate. In a deep kadhai, add oil and add 1green cardamom, 2-3 Laung and peppercorns, a small piece of dalchini, and a tezpatta.
Let them crackle then add onions. Let the onions become translucent, and then take out some of the onions from the kadhai.
Grind these onion and add it and the already prepared onion ginger garlic paste to kadhai.
Add all the ground spices and let the complete masala cook very properly.
After the masala is half done, add the tomatoes and some salt and cook it covered at low flame and stirring constantly.
When the masalas is almost done, add the chicken alongwith the marinade.
Cook it nicely by covering the kadhai.
Check at equal intervals, and keep stirring nicely until the chicken is cooked and tender.
After the chicken is cooked completely, open the lid and on a medium flame, roast it for some time, without covering.
It should become as it is in the pic.
The masalas get sticked to the vessel and the chicken should also be completely coated with the masala.
Now lower the pan and add warm water to it. Let the water come to a boil. Adjust salt and mix properly.
The chicken is ready to b served with chapati or with pulao.

Similar Recipes