>> Thursday, August 6, 2009
Kadai chicken is most popular chettinadu dish cooked in red gravy. This can be served either with rice or rotis. It taste AWESOME :)
- Chicken - 1 kg
- Corriander seeds - 2 tsp
- Cumin seeds - 2 tsp
- Black peppercorns - 10 nos
- Ginger - 1 1/2 inch piece
- Garlic - 10 cloves
- Oil - 2 tbsp
- Butter - 1 tbsp
- 1 Large sized onion - Finely chopped
- Tomatoes - 4 nos (Finely chopped)
- Water - 1/2 cup
- Salt to taste
- Finely chopped corrainder leaves for garnishing
Directions to cook :
# Dry roast the corrainder seeds, cumin seeds & black pepper corns. Keep aside.
# Grind ginger, garlic and red chillies to a fine paste. Keep aside.
# Heat oil & butter in the kadai (Frying pan), add finely chopped onions & saute till light golden brown.
# Add the grounded spice powders & the red chilly paste. Saute it for 5 mins.
# Add the finely chopped tomatoes & continue to saute till the tomatoes become soft.
# Add the chicken & 1/2 cup of water and stir. Cover & cook on medium heat till the chicken is tender.
# Garnish it with corrainder leaves.