Spicy Tangy Kadhai Chicken

Spicy Tangy Kadhai Chicken

Recipe Cook Time:1 Hour 15 Minutes


Ingredients

1 chicken cut into 10 pieces


For the powder:

1 Tbsp black peppercorns

1 Tbsp fennel (Saunf)

1 cinnamon stick


For the marinade:

2 tsp oil

2 Tbsp spice paste

2 tsp red chilli powder

2 tsp coriander powder

Salt, to taste

1 tsp turmeric powder

2 tsp pepper-fennel powder

3 1/2 Tbsp tamarind extract

Juice of 1/2 lemon

1 tsp jaggery


For the spice paste:

1 tsp red chilli powder

1 tsp turmeric powder

Salt, to taste

1 tsp coriander powder

1 tsp cumin powder

2 tsp ginger-garlic paste


For the stir fry:

1 tsp oil

1/2 onion, diced

1/2 red bell pepper, diced

1 green chilli


Others:

2 tsp oil, to sear the chicken

Spring onions with greens, to garnish

Ginger, julienne to garnish

Lemon juice, to top


Method

For the powder:

Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.


For the spice paste:

Mix all the ingredients together.


For the marinade:

In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.

Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Juice of 1/2 lemon and jaggery.

Marinate the chicken with this marinade for 30 minutes.


For the stir fry:

In a pan add oil.

Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.


Main preparation:

In a pan add oil and sear the chicken from both sides.

Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes.

Add the stir fried vegetables. Stir well.

Garnish with spring onions, julienne ginger and lemon juice.

Serve with steamed rice or paranthas.