A Taste of India

Indian food in America is synonymous with Chicken Tikka. Fans of our spicy food tend to play it safe and repeat the familiar more often than not. Unfortunately in doing so, one can miss out. Sometimes it pays to take a gamble and try something new, like a Kadhai Chicken. This dish gets its name from the wok-like pot it is cooked in aka a Kadhai. If you like spicy- go for it! A dish redolent with freshly roasted coriander seeds and fenugreek, as well as the unusual use of red and green peppers that complement the chicken superbly, it is hugely popular in restaurants in North India, but has failed to pick up the same pace here in North America. The list of ingredients here may seem long and scary, but in all probability, you will find most of it in your pantry. Once tried, there's no going back and here's how to do it nice and easy, at home.

Recipe for Kadhai Chicken :

1 whole chicken cut into sections or

6 chicken breasts cut into pieces.

1 tbsp coriander seeds

1/2 tsp fenugreek seeds

4 dried red chilies

2 red onions sliced

6 cloves of garlic chopped finely

1 tbsp ginger paste

2-3 tomatoes chopped

2-3 tbsp tomato paste

1 tsp chili powder

1 tsp coriander powder

1 tsp garam masala powder

salt to taste

1 each - red and green pepper

1 tsp shredded ginger

2 tbsp chopped cilantro

1/4 cup cream ( optional)

1. Heat a pan and roast the coriander seeds and chilies briefly, till they change color but try not to scorch them. Crush the seeds roughly and set aside.

2. Heat the oil in a wok or a heavy bottomed pan and add in the fenugreek seeds and the chilies. As soon as they turn color, add in the sliced onions, followed by the coriander seeds, chili powder and coriander powder. Saute it till the onions are caramelized and then add in the ginger paste and the garlic.

3. Throw in the chicken and saute it well until it gets some color, over low heat ( about 10 minutes). Then add in the tomatoes, salt and garam masala. Put the pot on a simmer, cover and let it cook for about 20 minutes or until the oil separates.

4. Add in the sliced peppers and the tomato paste. Cook briefly and continue stirring.

5. Lastly, add in the cream and garnish with the chopped cilantro and shredded ginger. Serve hot, with Naan or Rice.