Chicken -1/2 kg (medium sized cut chicken 
with bone preferred)
Finely chopped onions - 50gm
Finely chopped tomato - 50gm
Finely chopped green chilies - 10gm
Yogurt - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Turmeric powder - 1 pinch
Cinnamon stick - 1 inch
Cloves - 4 or 5
Finely chopped coriander leaves - 2 tbsp
Chili powder - 2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Cumin powder - 1 tsp
Salt as required
Oil - 2 tbsp

Kadai Chicken

1. Clean the chicken very well and marinate with salt and chili powder for half an hour.
2. In a kadai (or pan) add oil. When hot, add cinnamon, cloves and onions. Fry. When the onion becomes golden, add ginger paste, garlic paste, turmeric powder and sauté for a minute.
3. Now add chopped chilies and tomatoes, fry well. When the tomatoes become soft, add yogurt and coriander leaves and mix well.
4. Now add chicken, chili powder, coriander powder, garam masala, cumin powder, salt and cover. Stir the content now and then so that the gravy does not stick to the pan/kadai.
5. When the chicken is soft and done switch off the stove. Garnish with fresh cut coriander leaves.
6. Serve with roti, naan, puri or rice.
   Preparation time: 40 minutes