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Spicy Tangy Kadhai Chicken
Ingredients (6 Servings)
- 1 chicken cut into 10 pieces
- 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
Directions
- 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.
