I am back with another Indian classic and this time it’s a meat dish (aye aye chicken!). What makes this a #Classic you ask?
Its easy breezy.
Its got endless variants all across the nation.
Just like any other Indian classic recipe. Your mother makes it in a way, chef Sanjeev kapoor has a way, your neighbour’s aunt makes it in a way and the recipe book you love has a fun variation!
The one that I have for you is probably the easiest, fastest and has no herbs. Yes, you read me right. No herb at all. So perfect recipe for those days when you dont have your kitchen drawers or fridge piled up. Grocery shopping can hurt!
(But who minds Retail Therapy!)
Indian Chicken Kadai Masala
-green chillies, 2 finely chopped or slit
-onion, 2 big, chopped
-ginger, 3 cm piece,paste
-Tomato puree/paste, 2 medium size tomatoes
-chilli powder, 2 teaspoon
– black pepper, 1 teaspoon
– cumin powder, 1/2 teaspoon
– coriander powder, 1/2 teaspoon
-water, 2 cups
-oil, 2 tablespoon
-ghee, 1 tablespoon
Marinade – Mix tomato puree, salt chilli powder, pepper powder, cumin powder, coriander powder, ginger paste. Rub the marinade on the chicken pieces well. Keep aside for immediate or 1 – 2 hours later use.
Take a Kadai* (wok), heat it and add oil and ghee. Put in the onions and green chillies. Fry till golden brown in colour.
Add the marinated chicken and mix well with the onions. Let it cook for 2-4 minutes. Add water, mix and cover the lid for 5-7 minutes or till the chicken is cooked well.
Open the lid and let it simmer till your required consistency.
(Adjust salt and heat to your taste)
Try this simple dish.
Dont forget to tell me about your quick yet yummy chicken dish below?? I would love to hear from you 🙂
You can check out another chicken dish here.
Love & Luck,
Roy ❤ ❤