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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a great recipe of mine to eat with chappatis or preferably naan or roti. Kadai, is an Indian cooking pot that looks like a wok, with 2 handles on the side. Kadai dishes have Afghan and persian origins and are unique due to the cooking process in a heavy cast iron or copper pot. Read more . The key to making a Kadai is also in the oil or ghee. You should use a good amount of oil/butter or ghee as you can always remove it after cooking Ingredients:
1 1/2 tbs ginger paste |
1 1/2 tbs garlic paste |
5-6 green chillies ( depending on how spicy you like it) |
3 kadi patta ( indian curry leaves) |
1/2 tbs mustard seeds |
1/4 tbs tumeric powder |
1/4 tbs garam masala |
1 spoon tbs cumin powder |
1 lime juice |
1 pound boneless chicken pcs |
1 bunch of fresh coriander/ cilantro |
4 spoons butter or ghee |
2 fresh sliced tomatoes ( very small pieces) |
4 large sliced onions |
1/2 cup water |
1 tbs of lemon |
Directions:
1. Add ghee or butter to a wok or kadai
2. When hot, add your mustard seeds and let them pop for about 20 seconds.
3. Add your Ginger and Garlic paste and fry for 1 min
4. Add your sliced onions, Green chillies, and Curry leaves,
5. fry until slightly golden brown
6. Add your chicken pieces and fry for a good 4 mins
7. Add your Tumeric and cumin powder and sliced Tomatoes
8. Add 1/2 cup water and turn the heat to high
9. Cook for about 15 mins until the sauce is nice and thick
10. Add your garam masala and chopped cilantro , stir and serve with Naan or Chapattis.
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