Kadhai Chicken

Ahhhhh... Today I was in great mood to cook something special for Dinner!! And when I come in mood I can never stop putting all those fattening and heavy things... And you know, its pardonable once in a while!! The perfect Kadhai chicken was accompanied by amazing parath parantha of Sumeru which is very easily available in almost all supermarkets!! But a word of caution : Its was a very heavy dinner. Its just 10 p.m and I have yawned almost 4 times since I started writing this post!!

Ingredients:

• 1 Kg - Chicken pieces
• 1/2 cup - Curd
• 1/2 cup - Cream
• 1 tbsp - Kasuri Methi
• 1/2 tsp - Kala Zeera
• 2 tbsp - Oil
• 1 tbsp - Butter
• Salt to taste

Masala (to grind):

1. 2 - Onions
2. 2 - Tomatoes
3. 10 - Cashewnuts, soaked in hot water for 20 mts and ground
4. 1 tbsp - Chilly powder , 1tbsp - Special Garam masala, 1/4 tsp - Turmeric powder, 1 tsp - Coriander powder, 1 tbsp - Ginger-garlic paste

To make special Garam masala(make around 60 gms of powder):

• 25 gms - Coriander seeds
• 12 gms - Cinnamon
• 5 gms - Cardomom
• 5 gms - Cloves
• 5 gms - Jeera / Cumin
• 5 gms - Saunf /Fennel
• 5 gms - Pepper

Method:

• Heat a pan with butter and slightly fry the chicken and keep aside
• Heat oil in a kadhai and when hot put the kala jeera and let it splutter. Saute onion paste till golden brown on low flame.
• Add the 4th ground masala paste and fry
• Saute in the tomato puree till the water is absorbed
• Add the chicken pieces and season with salt and pour enough water and cook over low heat till tender
• Add the curd and cashew paste and simmer
• Add cream, stir and remove from fire
• Dry roast the kasuri methi in a pan and add it into the curry and cover it from some time so that the flavour doesnt escape.
• Serve hot with parantha