Kadai chicken
This is a North Indian style chicken preparation. I took notes from another food blogger and changed the recipe to suit our needs (toning down the chili). Mainly I incorporated the spices and masalas that I had (without rushing to the store). Anyways, nowadays we don't step out too much and depend on Amazon and local fruit and vegetable deliveries at our doorstep.
Chicken boneless - 500g, cubed
Almonds - 2 Tbsp
Carom seeds (ajwain) - 3/4 tsp
Spring onions - 4
Ginger - 1"
Garlic - 4 or 5
Green chili - 1
Tomato - 3 small
Chicken masala - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chili powder - 3/4 tsp
Pink rock salt, crushed - 1 and 1/4 tsp
Water - 1/2 cup
Green capsicum - 1, medium
Olive oil -2 Tbsp
Soak almonds in hot water for 15 mins. Drain water. Grind into a paste with a little sprinkle of water. Keep aside.
Heat a saucepan and add 1 Tbsp of oil. Add ajwain and roast for half a minute. Add chopped spring onions, minced garlic, ginger and chili. Stir 3 to 4 mins. Add chopped tomato. Stir 5 mins. Add spices and stir for 3 mins. Allow to cool and grind to a coarse paste.
In the same saucepan, add a Tbsp of oil. Add chicken and stir until the pink flesh turns to light cream. Add ground masala and water. Stir. Keep it covered and cook for 20 mins, stirring often in between. Take off lid and add cubed capsicum, chopped spring onion leaves and almond paste. Stir and allow to cook for a few minutes. Keep on low heat for a while more so that the water dries up and the masala sticks to the chicken and capsicum.
Serve with freshly steamed basmati rice.
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