Kadhai Chicken

There's something idiosyncratic about the weather - one moment the sun is blazing in all its fury, and it starts raining a few minutes after. The cloudy turbulence is almost therapeutic, although I do love the sun more. Bright days are productive, happy days.

As I progress towards vegetarianism, there are some things that are etched in my memory. Hearty chicken dishes that remind me of my mother's touch, the faint smell of her favorite cream, and her effort in making these meals memorable.

Kadhai Chicken

-- makes enough for two

For the marinade:

2 chicken legs, skins removed
2 chicken thighs, cut into smaller pieces
1.5 tsp salt
1 tsp turmeric powder
2 tsp coriander powder
1 tsp fennel powder (optional)
1.5 tsp garam masala

For the curry:

1 large + 1 medium red onion
2 large Roma tomatoes
1 large green bell pepper
2 green chillies or Serrano pepper
1/2 inch fresh ginger
4 garlic cloves
2 tsp coriander seeds, slightly crushed
1 tsp cumin seeds
1 black cardamom pod
1/2 cinnamon stick
2 bay leaves
1 tsp salt (please adjust according to your palate)
1/2 tsp turmeric powder
1 tsp asafoetida
1 tsp garam masala
2 tsp MDH chicken curry masala (optional)
1 tbsp kasuri methi or fresh cilantro
3 tbsp vegetable/canola/mustard oil

Marinade the chicken overnight or for 2-4 hours using the dry marinade mixture.

When you're ready to cook, pulse the large onion, green chillies, garlic, and ginger in the food processor till they're finely chopped.

Meanwhile, heat oil in a kadhai, if you have one, or a pot, on medium high heat. Add bay leaves, cinnamon stick, black cardamom, coriander seeds, asafoetida, and cumin seeds to the hot oil. Once the cumin seeds stop spluttering, add the onion mixture.

Let cook till the onions are translucent. While the onions are cooking, puree the tomatoes in the food processor. Add the tomatoes to the pot.

Let cook for 5-7 minutes. Add salt, turmeric powder, and chicken curry masala. Cook for 5 minutes. If the mixture starts sticking to the bottom of the pot, add 1/4 cup water.

While the curry mixture is cooking, dice the medium onion and bell pepper into big chunks. Add the diced onion to the pot, along with the chicken pieces.

Cover and cook for 10-15 minutes, or till the chicken is completely cooked. Add in the bell pepper and cook uncovered for 5 minutes. You want the bell pepper to retain some crunch.

Add the garam masala and kasuri methi or chopped cilantro. Mix well.

Serve hot with a flatbread of your choice or with white/brown rice.

NOTES - 

* Indian spices are generally cheaper at a local brick and mortar Indian grocery store. Google is your friend.

* Feel free to change the quantity of spices used depending on your palate. 

* Swap thigh and leg meat with breast.