Its long time I posted any chicken recipe, here comes one of our favorite spicy kadai chicken with a small variation from the original recipe of Sanjeev Kapoor. I served this with Rumali roti and the recipe source is from Tarla Dalal.
Cooking time : 30 minutes Serves : 4 pax.
Chicken small pieces - 500gms
Coriander seeds - 1 tsp
Cumin seeds – 1 tsp
Black pepper – 4 nos.
Ginger – 1 inch
Garlic – 6 nos.
Whole red chilli - 3nos
Oil – 1 tbsp
Onion – 1 medium fine chopped
Tomatoes chopped fine – 2 nos
Fresh cream – 1 tbsp
Coriander leaves for garnish
Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder and keep aside.
Grind red chillies, ginger and garlic to a fine paste
Heat oil in a kadai, add onion and sauté till lightly brown. Add half of the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes.
Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder, cream and mix.
Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.
I served this with Rumali Roti.
Cooking time : 20 minutes Serves : 10 - 15
APF – 2 ½ cup
Salt to taste
Some more APF for rolling
Combine all the ingredients together and make a soft dough. Keep aside for 1 hour.
Knead again, divide into 10 to 15 portions and roll out each portion very thinly using little flour.
Place a wok upside down on a flame
Stretch the roti little on all the sides and put it on the wok and cook until done.
Enjoy this hot J with any curries.