Friday, January 1, 2016

Spicy Tangy Kadhai Chicken

Ingredients for 6 servings

1 chicken cut into 10 pieces

For the powder:

1 cinnamon stick
1 tbsp black peppercorns
1 tbsp fennel (Saunf)

For the marinade:

1 tsp jaggery
1 tsp turmeric powder
2 tbsp spice paste
2 tsp coriander powder
2 tsp oil
2 tsp pepper-fennel powder
2 tsp red chilli powder
3 ½ tbsp tamarind extract
juice of ½ lemon
salt, to taste

For the spice paste:

1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp ginger-garlic paste
salt, to taste

For the stir fry:

½ onion, diced
½ red bell pepper, diced
1 green chilli
1 tsp oil

Others:

2 tsp oil, to sear the chicken
ginger, julienne to garnish
lemon juice, to top
spring onions with greens, to garnish

Directions

For the powder:

Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.

For the spice paste:

Mix all the ingredients together.

For the marinade:

In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.

Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Juice of ½ lemon and jaggery.

Marinate the chicken with this marinade for 30 minutes.

For the stir fry:

In a pan add oil.

Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.

Main preparation:

In a pan add oil and sear the chicken from both sides.

Add 1-1 ½ cup water. Cover the pan and cook the chicken for 25-30 minutes.

Add the stir fried vegetables. Stir well.

Garnish with spring onions, julienne ginger and lemon juice.

Serve with steamed rice or paranthas.  
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