Baljit Beta's Lajedaar Masaledaar Chicken Kadai Punjabi Ishtyle

What's Cooking : Kadai Chicken

Hi Guys

The chain of posting recipes on the GB site is getting more and more interesting with each day. I couldn't resist the temptation to contribute, but because of my laid back attitude as regards kitchen etiquettes, I never dared to venture into this arena.
By sheer coincidence last night, I overheard my aunt share her recipe of Chicken Kadai on the phone with my mom. And said to myself "Baljit beta tumhari to nikal padhi". So here it goes Lajedaar, Masaledaar Chicken Kadai (Punjabi ishtyle!)

Ingredients:
Chicken-1kg (medium Pieces)
Whole Garam masala
Bay leaves (Tej patta)
Cinnamon (Dalchini)
Cloves
Onions chopped 4-5
Tomatoes 4-5
Tomato Puree (4 spoons)
Ginger (a small piece)
Garlic (8-10 cloves)
Green chilies (3-4)
Red Chilly powder (1 Spoon)
Turmeric Powder (3/4 Spoon)
Dry Dhania (Coriander) Powder
Fresh Cream Or Malai
Oil
Salt
Coriander leaves

Steps:
Wash the chicken thoroughly & keep aside.

Take a Cooking Pan (Kadai) & put 3 tablespoons of oil in it. As the oil is heated add 2 tej pattas, 3 cloves and 2 dalchinis. Then add chopped onions, paste of Ginger, and garlic & green chilies. Sauté it on slow gas for some time. Keep stirring after every 2-3 minutes till the onions turn dark brown. 
See to it that it is done on very low gas flame.

Mash the tomatoes in a grinder. Once the onions are dark brown add the tomato paste & 3 spoons of tomato puree. Sauté it further for another 3 minutes. Then add turmeric powder, red chilly powder, dhania powder & salt as per your taste. Keep stirring and sauté it till all the ingredients are mixed properly. Then add the chicken & mix it with the paste in the kadai. Keep stirring it till all the water in the kadai dries up. This will take some time. However, once the water is dried, sauté it further so that chicken & the paste mix well. Add ½ cup of water & cover it with a lid for another 5-6 mints. Cook till such time that chicken is tender. Once the chicken is soft add cream or malai & keep it for 2-3 minutes.

Lastly put lots of coriander leaves chopped finely. The chicken is ready to be served for 4-5 people.

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