¼cupYogurtWhisked with 1 teaspoon all purpose flour
½cupOnionCubed and separated
Mix chicken with ginger garlic paste, Kashmiri red chilli powder, salt and lemon juice in a bowl.
Cover the bowl and let the chicken marinate for 30 minutes.
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chillies on medium low heat until they are browned and fragrant.
Cool and grind the roasted spices to make a powder.
Heat ghee and vegetable oil in a pan.
Once the oil is hot, add black cardamom, cinnamon and bay leaves and let them crackle for a few seconds.
Add onion and fry until it turns light brown.
Add ginger, garlic, tomato, green chilli and cook for 3-4 minutes.
Now add the marinated chicken and the ground masala and cook on high heat for 5-6 minutes.
Add yogurt whisked with maida.
Add ½ cup of water and salt to taste and cover the pan.
Cook the chicken on low heat until it is almost cooked.
Add capsicum, onion cubes, garam masala and turmeric powder and cook for another 2-3 minutes.
Add fresh cream and kauri methi and mix well.
I always prefer bone-in chicken pieces for this Kadai Chicken, as they turn out juicy and soaks up the marination flavor nicely than the boneless chicken.Always make the Kadai Masala fresh at home, this adds a unique and refreshing taste that will not come from the store-bought masala.I have used onions and capsicum to give it that restaurant-style touch, but you can skip adding it too and make it just with chicken.Cook the onion and capsicum on high heat, it adds a smoky flavor that further adds this smokiness in the chicken too.You can even use red and yellow capsicum instead of green capsicum in this recipe.