This is a chicken recipe that is quick and easy to make under 20 minutes if you have your chicken ready in the fridge.At home my mom always made this when we had sudden guests.Like all moms she worked on approximation (andaaza) nothing was measured, it was as if her hands went to work automatically picking up the onions and tomatoes and tossing them in the kadhai(wok). Her beautiful mop of curly hair carelessly swept off her beautiful face into a knot, sometimes using her wrist to push aside a stray curl or two away as she chopped up the hara masala (a mix of green namdari chilies and green coriander and mint leaves) and simultaneously kept the conversation going with female guests.The pan sizzled with the onions and tomatoes sending thick wafts of curry scented smoke through the window grills.In no time, the kadhai chicken would be ready, plated and served ....
1 whole chicken cut into curry size pieces(you could use breast fillet too)
1.5 tbs finely chopped ginger &1 tbs ginger julienne for garnish
1.5 tbs finely chopped garlic
3 large onions finely chopped
4 medium sized tomatoes( seed pulp removed) and finely chopped
3 green chilies finely chopped
2 tbs of finely chopped green coriander
1 tbs of finely chopped mint
3/4 tsp turmeric powder
2 tsp red chili powder
2 tsp dhanya powder (coriander seed powder)
1 tsp garam masala powder
salt to suit your taste
2-3 tbs oil
Heat a kadhai (wok) pour and swirl the oil around let it heat up throw in the chopped onions and let them cook until they turn golden now add in the tomatoes and cook until they are mushy reduce the flame to avoid burning let it cook till onions and tomatoes are completely reduced to a paste and oil begins to leave the sides of the pan.Add the ginger, garlic and when they begin to brown add the chicken(clean and dry)followed by the spice powders and salt, mix well and let it cook.Add 1/4 cup of water and cook covered on a low flame for 10 minutes add the chopped chilies coriander and mint leaves reserving some for the garnish. Stir the chicken to prevent sticking at the bottom add a little more water if required.Cook for 5 minutes until chicken is tender.Turn off the flame and garnish with the ginger julienne, mint and coriander greens.Serve the chicken kadhai immediately with paratha, roti naan or steamed rice.