Ingredients

• Chicken pieces - 500 g (boneless preferably)
• Oil - 3/4 cup
• Jeera - 1/2 tsp
• Tejpatta ( bay leaves ) - 2
• Dried red chilli - 2
• Garam masala:
• Cloves - 4
• Bari elaichi - 1
• Choti elaichi - 2
• Daalchini ( cinnamon ) - 1 inch thin strip
• Onion - 2 medium size
• Ginger garlic paste - 1 heaped tbsp
• Dhania patta - 1 tbsp, chopped
• Powdered masala:
• Haldi powder- 1 tsp
• Jeera powder - 1 tsp
• Dhania powder- 1 tsp
• Red chilli powder- 1 tsp
• Garam masala powder - 1 tsp
• Tandoori masala powder - 1 tsp (optional)
• Salt to taste
• Water - 1 litre
• Desi ghee- 1 tbsp

How to Make Mohita`s Kadai Chicken

• Wash the chicken thoroughly.
• Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilli.
• When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 mins.
• Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 mins.
• Lower the flame to minimum.
• Put 1 tbsp desi ghee and cover the lid of the vessel.
• Open the vessel after every 10 mins, saute and cover again.
• After 30 mins, start testing whether or not the chicken is cooked.
• It usually takes 30- 45 mins to cook chicken this way.
• Garnish with chopped dhania patta.
• Add 1 tbsp desi ghee, when chicken is cooked.
• Serve warm with pulao or garam garam pooris/ parathas/ roti.