Ingredients

• For curry:
• 2 tbsp - oil
• 1/4 tsp - cumin seeds
• 1 - bay leaf
• 1 - star aniseed
• 2 - red chilli
• 1 cup - onion, finely chopped (1 large onion, use 3-5 shallots for flavor)
• 1 cup - tomato, finely chopped (1 large tomato)
• 1/2 tsp - - turmeric powder
• 1/2 kg - chicken
• 1.5 tbsp - ginger-garlic paste
• Salt - to taste
• 1/2 tsp - chilli powder
• 1/2 tsp - coriander powder
• 1 tsp - lemon juice (optional)
• Coriander Leaves/Cilantro, a handful
• For garam masala (to grind):
• 1/4 tsp - cumin seeds/jeera
• 1/4 tsp - black cumin seeds/black jeera
• 2 - cloves/kirambu
• 1 - bay leaves
• 1 - cinnamon/pattai (2 cm)
• 1 - green cardamom
• 1 - black cardamom
• Fennel seeds/saunf, a pinch
• 1/2 tsp - pepper
• 1/4 tsp - coriander seeds
• 1 tsp - chilli powder/milagai podi
• 1/2 tsp - coriander powder

How to Make Kadai murgi

• Garam masala (to grind): Dry roast the above ingredients until the spices give out an aroma.
• Let it cool and grind in a blender.
• When it is 80 per cent done, add chilli powder and coriander powder, grind it to a fine powder.
• For curry:
• In a kadai, pour 2 tbsp of oil.
• When it is hot add cumin seeds and let it splutter.
• Immediately add finely chopped onions and saute until it is golden brown.
• Add some salt to speed up the process.
• This will take 5-8 minutes.
• Add tomatoes and cover it with the lid until it becomes mushy and the onions and tomatoes blend to form a nice sauce.
• This will again take 5-8 minutes on a low flame.
• Keep an eye when it cooks, add a tablespoon of water if you think it is sticking to the kadai.
• Now add chicken and fry until its colour changes or fry for 6-7 minutes on a low flame.
• Add ginger-garlic paste and saute for another 4-5 minutes or until its raw smell disappears.
• Add the ground garam masala powder, chilli powder, coriander powder, salt (as required) and stir.
• Let the masala cook and blend with chicken.
• It will take another 5-6 minutes for the raw masala smell to disappear.
• Then add 5-8 tbsp of water and cover it with the lid and cook for 20-25 minutes on a low flame.
• Stir in between to ensure that it doesn't stick to the kadai.
• Add coriander leaves, some lemon juice (optional) and stir.
• Serve it with rice or rotis or even dosas.
• Add a tbsp of cream (optional) and coriander leaves/cilantro to garnish.
• Recipe courtesy: Food for 7 Stages of Life