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Tandoori Chicken Kadai

This unique Chicken Kadai recipe is splendid in both taste and esthetics. Vibrant in its vast array of colors, diverse in its method of preparation, and discrete in the spices involved, this recipe is definitely a 'Dawat' dish that is sure to please even the most fastidious guest! The combination of Tandoori masala + garam masala, lemon juice + black pepper, red onions + tomatoes results in an extraordinary recipe like no other. Yum!
Prep Time30 minutes
Cook Time1 hour
Marinating Time30 minutes
Servings: 6
Author: Afreen Sayeed

Ingredients

For Chicken Marinade

  • 2½ lbs chicken breasts *boneless, skinless, cut into medium pieces
  • 1 tsp fresh garlic paste
  • 1 tsp fresh ginger paste
  • 1 tbsp Tandoori masala *Rajah brand
  • 1 tbsp garam masala *Rajah brand
  • 1 lemon *freshly squeezed
  • ½ tsp Kosher salt *or to taste
  • ½ tsp black pepper *freshly ground

Remaining Ingredients

  • 3 tbsp vegetable oil
  • 1 large red onion *sliced
  • 2 medium tomatoes *Roma, roughly chopped
  • 1 green pepper *deseeded and sliced
  • ¾ cup plain yogurt *whole milk, whisked
  • ½ cup coriander leaves *freshly chopped
  • 2 green chillies *deseeded and sliced lengthwise
  • 1 tbsp ghee *clarified butter

Instructions

For Chicken Marination

  • Rinse and pat dry chicken breasts. Cut into medium-sized pieces.
  • In a large mixing bowl, add chicken pieces, ginger/garlic paste, garam masala, Tandoori masala, juice of one lemon, freshly ground black pepper, Kosher salt and mix well. Massage chicken pieces with spices (I wear cooking gloves when mixing). Cover with saran wrap and set aside for 30 minutes (in fridge or at room temperature).
  • Heat a wok or 'Kadai' on high heat. Add oil, turn heat to medium high and add sliced onions. Saute onions for 7-10 minutes until softened and slightly golden brown, mixing as needed. Add 2 chopped Roma tomatoes, mix well, saute for an additional 3-4 minutes on medium high heat. Turn heat to medium, cover wok and simmer onions/tomatoes mixture for 10-12 minutes, mixing as needed (maybe once or twice).
  • Now uncover wok, turn heat to medium high and add marinated chicken pieces. Carefully mix to combine all ingredients and let chicken cook for 7-10 minutes. Cover wok ('Kadai'), turn heat to medium low and cook chicken for 15 minutes. Now add sliced green peppers, mix well, turn heat to medium, partially cover wok (to allow for excess water to evaporate) and cook for an additional 10 minutes.
  • Preheat oven to 375 degrees Fahrenheit. Uncover pot, turn heat to medium high and evaporate excess water while chicken continues to cook through (approximately 5-6 minutes), mixing as needed. Once oil starts to separate, add ¾ cup whisked yogurt, mix well and cook for an additional 4-5 minutes. Turn off heat, add 1 tbsp ghee, freshly chopped coriander leaves and slit green chillies. Place wok/'Kadai' in preheated oven and bake chicken, uncovered for 15 minutes. Done. Carefully remove from oven and let rest for 5-7 minutes.
  • Marvelously delicious Chicken Kadai is now ready to serve. Tastes sublime with plain Basmati rice or homemade parathas. Enjoy! Nosh Farma'aiye.