Rada Chicken - North Indian Style

Step 1: Dry Roast Spices

In a small pan, dry roast cumin seeds, coriander seeds, black peppercorns, and green cardamom pods over medium heat for 2-3 minutes until fragrant. Transfer to a grinder and grind into a fine powder. Set aside.

Step 2: Marinate Chicken

In a large bowl, combine chicken pieces with turmeric powder, red chili powder, thick yogurt, and salt. Mix well to ensure all chicken pieces are coated. Let it marinate for at least 15-20 minutes.

Step 3: Prepare Gravy Base

Heat cooking oil in a large wok or kadhai over medium heat. Add cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for 30 seconds until aromatic. Add finely chopped onions and cook, stirring occasionally, until they turn deeply golden brown, about 8-10 minutes. Add ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Step 4: Cook Chicken

Add the marinated chicken to the wok. Cook on high heat for 5-7 minutes, stirring frequently, until the chicken changes color and the marinade starts to cling to the chicken pieces.

Step 5: Add Tomatoes and Spices

Add finely chopped tomatoes, additional red chili powder, and coriander powder to the chicken. Mix well and cook for 5-7 minutes, mashing the tomatoes occasionally, until they soften and the oil starts to separate from the masala.

Step 6: Incorporate Keema and Simmer

Add the minced chicken (keema) to the wok along with the freshly ground dry roasted masala. Mix thoroughly, breaking up any lumps of keema. Pour in 1 cup of water, bring to a simmer, then cover the wok and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.

Step 7: Garnish and Serve

Once the chicken is cooked and the gravy has reached your desired consistency, remove the lid. Garnish with fresh chopped coriander, ginger juliennes, and slit green chilies. Serve hot with naan, roti, or rice.

• Ensure spices are roasted until fragrant but not burnt to achieve the best flavor.

• Marinating the chicken for at least 30 minutes (or longer in the fridge) will result in more tender and flavorful chicken.

• Cook the onions until deeply golden brown for a rich base to the gravy.

• For a spicier version, increase the amount of red chili powder or green chilies.

• Add a splash of cream or cashew paste at the end for a richer, creamier gravy.