Kadhai Chicken

Kadhai Chicken-Taste of Northern India
Try making this yummy dish with the recipe by our
new Indian Chef De Cuisine Chef Sushil Kumar.
Ingredients
Boneless Chicken Thigh - 200g
Garlic Paste - 20g
Ginger Paste - 20g
Yogurt - 10g
Masala Oil - 5ml
Chopped Onion - 20g
Chopped Tomato - 20g
Tomato Puree - 2 tablespoons
Bell Peppers - 5g
Cumin Seeds - 1 teaspoon
Coriander Leaves - 1 teaspoon
Kadhai Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Cumin Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Salt - A pinch
Pepper - A pinch
Dried Red Chilli - 1-2 pieces
Cooking Oil - 5ml
Whipped Cream - 1 teaspoon
Step 1
Marinate the chicken by placing the boneless chicken thigh into a bowl, add ginger and garlic paste, and some salt and red chilli powder, mix well and set aside for 5-10 minutes. On the side, use another bowl and mix well the yoghurt, salt, chilli paste and turmeric powder. Once done, put in the marinated chicken, mix and set aside for 35 minutes to an hour.
Step 2
Start cooking the sauce. Add oil in a heated pan, with a pinch of cumin seeds, pepper, dried chilli and chopped onions, and stir well until the mixture turns into a light brown colour. Then add the ginger and garlic paste, and chilli paste, stir, followed by chopped tomato and some water. Stir. Then add 1 teaspoon of chilli paste, turmeric powder, some salt, garam masala, 2 tablespoons of tomato puree and kadhai powder. Mix well, add more water and let the mixture simmer over a low fire. Once the marinated chicken has set, place it in a clay oven or a convection oven to cook the chicken.
Step 3
While the chicken is cooking, drizzle some oil into another pan, throw in and fry some bell peppers, and add in the sauce. Add water, tomato puree and 1 teaspoon of whipped cream and mix well.
Step 4
Transfer to a bowl, drip some masala oil, drizzle some yoghurt, and garnish with coriander leaves and a bit of kadhai powder on the top and the dish is ready to be served.