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Manjiri Chitnis

Kadhai Chicken Masala

5 from 13 votes
Minty Kadhai Chicken in a delicious masala
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Fusion Indian
Ingredients Equipment Method

Ingredients
  

  • 450 grams Diced chicken breast
  • Loyd Grossman Limited Edition Mint Masala
  • 1 medium-sized red onion
  • 2 tsp Umami paste
  • 2 Bay leaves
  • 2 Dried Kashmiri red chillies
  • Salt to taste
  • 1 tbsp Butter for the naans
  • 1 tbsp Oil
  • 2 Sprays Oil for greasing the griddle pan
  • 1 Boiled egg
  • 1/2 Red onion sliced lengthwise to serve with the naan

Equipment

  • Pan
  • Knife and chopping board

Method
 

  1. Wash and cut the chicken breasts into cubes
  2. Coat the chicken with 300 gm of the Lloyd Grossman Limited Edition Mint Masala for about 30 minutes
  3. The yoghurt in the Mint Masala speeds up the way the spices are absorbed into the chicken
  4. Chop the red onion fine
  5. Heat the oil in a saucepan and when it is hot add the bay leaves and red chillies and sauté till the bay leaf begins to change colour, then add the onions.
  6. Sauté the onions till they turn pink and reduce
  7. Then add some of the umami paste and 2 large tbsp of the Lloyd Grossman Limited Edition Mint Masala gravy sauce and sauté for 2 minutes on a low flame
  8. Keep stirring to ensure the onion does not burn. Season with salt
  9. Take off the flame and set aside
  10. After 30 minutes heat the griddle pan till it’s very hot and place on medium heat.
  11. Spray some oil onto the griddle pan, it will sizzle and smoke
  12. Drop the marinated chicken cubes on the pan
  13. 'Bruise' the chicken cubes on the pan till they are grilled, flip and grill on the other side.
  14. Repeat until chicken cooks through
  15. Ensure chicken pieces are not too large as they will remain raw in the middle
  16. Once cooked add them into the sautéed onion thick gravy sauce
  17. Mix well and sauté on a very low flame for half a minute
  18. To serve heat some butter on a large pan and heat the naan till they are soft and buttery
  19. Transfer the Minty chicken kadhai into the shiny balti serving dish and place the halved boiled egg on top