Kadai Chicken

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

• Chicken

  cut into bite-sized pieces

  250 g

• Coriander leaves

  chopped

  15 ml

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Ginger-garlic paste

  5 ml

• Green chilli

  sliced

  1 pc

• Onion

  finely chopped

  1 pc

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  2.5 ml

• Vegetable oil

  30 ml

• Water

  100 ml

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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.