Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Kadai or wok
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Dry roast cumin seeds, coriander seeds, fennel seeds, and black peppercorns in a pan until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder.
2. Heat oil in a kadai or wok over medium-high heat. Add chopped onions and sauté until golden brown.
3. Add ginger paste and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add chopped green and red bell peppers and green chilies. Cook for 2-3 minutes.
6. Add the ground spice powder, red chili powder, turmeric powder, and garam masala powder. Mix well.
7. Add boneless chicken pieces and salt to taste. Mix well and cook for 10-12 minutes or until the chicken is cooked through.
8. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- You can use bone-in chicken pieces instead of boneless chicken.
- You can use any color bell pepper or skip them altogether.
- You can use store-bought ginger and garlic paste instead of making them at home.
Variations:
- You can add some cream or yogurt to make the gravy creamier.
- You can add some kasuri methi (dried fenugreek leaves) for a unique flavor.
- You can add some cashew paste to make the gravy richer.
Tips and tricks:
- Dry roasting the spices before grinding them enhances their flavor.
- Use a heavy-bottomed kadai or wok to prevent burning.
- Don't overcook the chicken as it can become tough and dry.
Storage instructions:
You can store leftover kadai chicken masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kadai chicken masala in a pan over medium heat until heated through.
Presentation ideas:
Serve the kadai chicken masala in a traditional Indian-style copper kadai or wok for an authentic look.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Kadai chicken masala pairs well with rice, naan, or roti.
Suggested side dishes:
Serve with a side of raita (yogurt dip) and salad.
Troubleshooting advice:
- If the gravy is too thick, add some water or chicken stock to thin it out.
- If the gravy is too thin, cook it for a few more minutes to thicken it.
- If the chicken is tough, it may have been overcooked. Cook it for a shorter time next time.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Kadai chicken masala is a popular North Indian dish that originated in the Punjab region.
Flavor profiles:
Kadai chicken masala is spicy, tangy, and flavorful.
Serving suggestions:
Serve hot with rice, naan, or roti.
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Region: Indian