Kadai Chicken

Kadai Chicken - Nutan Shenoy-Kini

1 kg dressed chicken (cut into pieces, washed well)
2 big onions (sliced)
Gg paste 2 tsp
Turmeric pwd 1 tsp
Juice of 1/2 a lime
Tomatoes 3 (chopped)
Salt to taste
Red chilly pwd 1 tsp
Tikhalal 1 tsp
Bay leaf 1
Cloves 2
Black cardamom (skin slightly slit, whole) 2
Coriander leaves, chopped

Masala for dry roasting n pwdr.

Coriander seeds 2 tsp
Peppercorns 2 tsp
Jeera 1/2 tsp
Dry red chillies..bedgi..3
Cinnamon 1 small piece.

Marinate chicken with gg paste, salt, red chilly pwd, haldi, tikhalal & lime juice & set aside for 15-20 min.

Heat kadai, add oil. Add bay leaf, cloves & cardamoms. When bay leaves change colour and cardamoms n cloves fluff, add sliced onions and brown well. The browner the onions, the better the taste. Do not burn the onions. Now add gg paste & saute till raw smell disappears. Add chopped tomatoes and cook covered till they are mushy. Smash well with a ladle. Add chicken and fry till they lose raw smell of gg paste and texture of chicken changes. Now add 1/2 a cup of water, cover and cook till done. Garnish with chopped coriander and serve hot with rotis, naan, jeera rice or pulao of your choice. Do try it