No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons. Chicken with bones cut into 24 pieces: 1 Kg / 2.2 lbs. Onions - Cut into 16 or 20 big pieces: 2 Medium/100 to125 Gms/3.5 to 4.4 oz. Onions – Finely diced: 3 Medium / 150 Gms / 5.25 oz. Cooking oil: Total 10 Tablespoons / 150 ml. Capsicum / Bell Pepper: Cut into 12 or 16 big pieces 2 Medium. Cilantro/Kothmir/Hara dhanya: One small bunch / 10 Twigs. Ustad Banne Nawab’s Kadhai Chicken Masala: One Packet.
STEPS OF COOKING: 1. Take 50ml / Half small tea cup water and make paste of entire Kadhai chicken Masala, apply to chicken and keep aside. 2. In a pressure cooker heat 105 ml / 7 tablespoons of oil and fry 2 finely diced onions till they start changing color. 3. Add Chicken mixture and fry for 3 to 5 minutes, stirring continuously making sure masala paste doesn’t stick to the bottom of the cooker. 4. Add Half glass / 125 ml water to the above, mix thoroughly, close lid of pressure cooker and cook on high flame till first whistle. 5. Reduce flame to lowest and cook for 5 Minutes only. Close stove and let cooker cool down,. 6. Heat 45 ml / 3 Tablespoons cooking oil in a Kadhai (Round shaped Frying Pan without lid) and fry big onion pieces and Capsicum / Bell pepper pieces for about 3 to 5 minutes till their rawness is gone. 7. Transfer entire contents of pressure cooker into the Kadhai and cook on high flame till Chicken is tender and a thick gravy is achieved, stirring occasionally. 8. Close stove and garnish with Cilantro/Kothmir/Hara dhanya.