Ingredients

• 1 kg - chicken, cut into pieces
• 3 medium sized onions, chopped
• 5 to 6 - medium tomatoes, blanched, peeled and chopped
• 1.5 - ginger, chopped
• 6 - cloves garlic, chopped
• 1 tsp - red chilli powder
• 2 tsp - vinegar
• 1 tsp - garam masala powder
• 250 ml - oil
• Salt to taste
• Coarsely ground masala:
• 5 tbsp - whole coriander seeds
• 2 tbsp - whole cumin
• 1 tsp - whole fenugreek seeds
• 8 to 10 - whole red chillies
• For Garnishing :
• Chopped fresh coriander leaves

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.
• Serve hot.