Zack, Chicken, and Kadhai

Ingredients

• Mustard Oil (lots of)
• 4 Tomato (Medium Size)
• 3 Onion (Medium Size)
• 1 Big Capsicum
• Green Chillies
• Salt
• Sugar
• Degi Red Chilli Powder
• Kashmiri Red Chilli Powder
• Cumin Powder
• Black Salt Powder
• Ginger
• Cardamom (2)
• Chicken (400gm)

Preparation

1. On low flame, put a pan. (the flat one on which you cook your omelette)
2. Add lots of oil because the chicken will be seared on it. After the oil becomes hot, add sugar all over it.
3. Without wasting any time, put chicken all over the pan.
4. Let the chicken sear for some time, then flip the chicken pieces and stir because we are supposed to cook them evenly. Add 2 chopped tomatoes on the pan. These should be big chunks, like one tomato cut into 2-4 pieces.
5. After you let the chicken and tomatoes sear for some time, add salt all over them and some chopped chopped green chillies.
6. Keep flipping and stirring everything in the pan as time goes.
7. It will be a little over 30 mins when you turn off the flame and put the pan (with all its content) aside.
8. Get a Kadhai (deep frying pan) on medium flame and again add lots of oil.
9. After the oil becomes hot, add chopped ginger pieces (5-6 One Inch long slices) and chopped onions. The onions should not be finely chopped. They should be chunks like the tomatoes.
10. After 2 minutes, add 2 chopped tomatoes and one chopped capsicum (big chunks of them). Add salt, sugar, degi red chilli powder, Kashmiri red chilli powder, cumin powder, 2 cardamom pieces, and black salt powder. Stir everything. Cook them for a good 10 mins.
11. Now add the contents (tomatoes and chicken) from the pan and to the kadhai. Add very little oil from the pan to the kadhai too.
12. Now stir everything for 10 mins and you should be good.

Credit (mine is a slightly modified version)

• Chef Ranveer Brar