Kadai Chicken

Chicken Thigh, 1771 grams (cut into 17 -18 pieces)
Onions, raw, 1.5 medium (2-1/2" dia) (chopped)
*Cumin seed, 4 tsp (remove)
Pepper, black, 1 tbsp (remove)
Chili powder, 1 tbsp (remove)
Ginger Root, 2.5 tsp (remove)
Garlic, 15 cloves (remove)
*ghee, 6 tsp (remove)
Red Ripe Tomatoes, 9 large whole (3" dia) (chopped)
Salt, 1 tbsp (remove)
*Coriander leaf, dried, 1.5 tbsp (remove)

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste Heat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Garnish with ginger juliennes, green pepper slices and chopped coriander leaves. Serve hot with steamed rice or parantha

Serving Size: Makes 7 servings of 2-3 pieces and 1 bowl of curry

Number of Servings: 7

Recipe submitted by SparkPeople user PIUSABBY.