Chicken and Mushroom Kadai

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large pan or kadai over medium heat, then add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.

2. 2

   Add 1 large finely chopped onion and sauté for 8-10 minutes until it turns golden brown and softens.

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and 3 slit green chilies, cooking for 2 minutes until aromatic.

4. 4

   Incorporate 1 large diced red bell pepper and 1 large diced green bell pepper, cooking for 5 minutes until slightly tender-crisp.

5. 5

   Add 1.5 lbs of 1-inch pieces boneless, skinless chicken thighs, 8 oz of sliced cremini mushrooms, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of salt, stirring well and cooking for 7-8 minutes until the chicken is lightly browned.

6. 6

   Pour in 1 can (14.5 oz) of crushed tomatoes, bring the mixture to a simmer, then cover and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

7. 7

   Stir in 1 teaspoon of garam masala, then garnish the Chicken and Mushroom Kadai with 0.25 cup of fresh chopped cilantro before serving.