Kadai Chicken With Romali Roti

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.

 Ingredients

            

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 Salt Fresh cream – 1 tbsp Coriander leaves for garnish

Method

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.

Rumali Roti

Cooking time : 20 minutes               Serves : 10 - 15

APF – 2 ½ cup

Salt to taste

2 pinches soda bi-carb
milk  for kneading

Some more APF  for rolling

Method

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.

Latha