Kadai Chicken

Estimated — 6 ingredients not in food database (99% mass accounted for)

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Method

1. 1Heat 2 tablespoons of cooking oil in a deep pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3. 3Add 1 teaspoon of ginger-garlic paste and fry for 1 minute until fragrant.
4. 4Add 1 chopped green chili and 1 finely sliced tomato. Cook until the tomatoes soften and the oil begins to separate.
5. 5Add 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Stir well to combine.
6. 6Add 250 g of chicken pieces (preferably bone-in, skin-on for flavor) and cook for 5 minutes, stirring frequently.
7. 7Pour in 100 ml of water and let the mixture simmer for 8–10 minutes until the chicken is cooked through and the gravy thickens slightly.
8. 8Garnish with 1 tablespoon of chopped fresh coriander and serve hot with naan or steamed rice.