Ingredients

• 1 kg - broiler chicken (cut into medium sized pieces)
• 1 cup - curds
• 5 - medium sized onions (finely chopped)
• 6 tbsp - oil
• 1 tsp - cumin seeds
• 4 to 5 - cloves
• 1 stick - cinnamon
• 2 - black cardamoms
• 4 - green cardamoms
• 2 to 3 - bay leaves
• 5 - green chillies (finely chopped)
• 1 tbsp - ginger garlic paste
• 4 - medium sized tomatoes (finely chopped)
• 3 tsp - coriander powder
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tbsp - kasoori methi
• 2 tbsp - fresh cream
• Salt to taste
• To garnish:
• Finely chopped coriander leaves
• 2 - green chillies (slit)
• 1 inch - ginger

How to Make Special Kadai Chicken

• Clean and wash the chicken. Marinate in curds for an hour.
• Lightly heat oil in a non-stick or a heavy bottomed kadai.
• Add cumin seeds, cloves, cinnamon, cardamoms and bay leaves. Saute for a few seconds.
• Add onions and green chillies. Saute the onions on a low flame till golden.
• Add the tomatoes, salt and cook on a low flame till tender.
• Add the powdered masalas and mix well. Saute on a medium flame till oil separates.
• Add the marinated chicken and mix gently.
• Cover the kadai with a lid, having some water on it.
• Cook on a low flame, stirring gently at regular intervals.
• Add little water if required. Cook till the chicken is tender.
• Add crushed kasoori methi and fresh cream. Simmer for five minutes.
• Garnish with coriander leaves, slit green chillies and juliennes of ginger and serve hot with rotis.