Kadai Paneer 2

Ingredients

• Chicken pieces- 500 gm. (boneless preferably)
• Oil – 2 tbsp.
• Jeera – 1/2 tsp
• Tejpatta (Bay leaves) – 2
• Dried red chilli- 2
• Garam masala-2 tsp.
• Onion – 2 medium size
• Ginger Garlic paste – 1 heaped tbsp.
• Chopped dhania patta. – 1 tbsp.
• Powdered masala-

1. Haldi powder- 1 tsp
2. Jeera powder- 1 tsp
3. Dhania powder- 1 tsp
4. Red Chilly powder- 1tsp
5. Garam masala powder – 1 tsp
6. Tandoori masala powder – 1 tsp (optional)

• Salt – to taste
• Water – 1litre

Method

1. Wash the chicken thoroughly.
2. Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.
5. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.
10. Garnish with chopped dhania patta.