This is essentially a KADAEE DISH. The main requirements are:-
A) Chicken breast boneless 200gms for two Diners. Cut to near cubes of 1/2" approx.
B) Onions 200gms. Diced fine
C) Paste of Tomato 01 big red.
D) Ginger Garlic paste 2tps.
E) Salt, Red pepper, Deghi mirch, Zeera whole, Chicken masala, Tuurmeric powder, Dhania powder, Garam masala all as per taste.
F) Paste of Green Chilly 01, fresh Dhania 3 twigs & Green Cardamon o4.
G) Cooking Oil/Ghee 04 Tps.
MARINATE :- After cutting the Chicken sprinkle 1/4 tps fresh lime juice, little salt, 1/3rd of all the dry masala and leave it to rest and marinate.
METHOD :-
Heat the oil and put in the Zeera to fry. Add Onions, sprinkle a little salt and fry till golden. Add the chicken and fry on low flame. Add all fresh, dry and the Ginger Garlic paste toss to fry adding the tomato paste. Continue to toss and fry adding little water time to time to avoid the cooking chicken from burning and getting stuck to the bottom of the KADAEE. Whence more than half cooked add watter to just drown the chicken. Cover and cook on medium flame. After five minutes continue to cook to help reduce the curry to desired consistency. Cover and a switch off. Open only when ready to bring it to the table after garnishing with fresh Dhania leaves.
Serve with Chapati / light paratha.
