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1 kg - chicken, cut into pieces
3 medium sized onions, chopped
5 to 6 - medium tomatoes, blanched, peeled and chopped
1.5 - ginger, chopped
1 tsp -
Red Chilli powder
2 tsp -
1 tsp -
250 ml - oil
Salt to taste
Coarsely ground masala:
5 tbsp - whole
2 tbsp - whole cumin
1 tsp - whole
8 to 10 - whole
For Garnishing :
How to Make Kadhai Chicken
Heat oil in a kadhai (wok), add chopped onions and fry till pink.
Add chopped garlic and saute for 2 mins.
Add chicken pieces and fry on high flame till the pieces turn white and then light brown.
The chicken will give out an aroma at this stage.
Add half the coarsely ground masala.
Stir well for 2 mins.
Add chopped tomatoes, chilli powder, salt, half the chopped ginger and mix well.
Cover and cook for 15 mins. on low heat, till the chicken is cooked.
Add the remaining coarsely ground masala, vinegar and remaining half of the chopped ginger.
Cover and place the vessel on a griddle.
Keep on a slow fire for 10-15 mins. till oil separates.
Sprinkle with garam masala powder and keep it covered for another 5 mins.
Garnish with chopped coriander leaves and juliennes of ginger.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.