Kadai Chicken - Spicy and Non-Spicy versions

This is probably one of the most easiest ways to make chicken. I made two versions of this dish, obviously the spicy version is for myself and the non-spicy version is for my spanish friend Elena. She loved it. We had it in combination with Spring-onion rice (for which I will be uploading the recipe soon).  I love the fact that it was sooo easy to prepare and very delicious at the same time.

Ingredients:

Non-Spicy version

Chicken - 600 gms
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Black pepper corns - 8
Dried red chillies - 5 (for non spicy - 1)
Oil - 3 tbsp
Onion (Large) - 1
Ginger-garlic paste - 1 tbsp
Green chillies chipped (mild) - 2 to 3
Tomato - 2 large
Salt - to taste
Garam masala powder - 1/2 tsp
Fresh coriander leaves - 1/4 th bunch

Procedure: 

1. Cut the chicken in to bite size pieces. Chop onion, tomatoes and coriander leaves. 
2. Dry roast the cumin seeds, coriander seeds, pepper corns and red chillies. Cool and make it in to a fine powder. 
3. Heat oil in a kadai. Add onion and saute till brown. Add ginger-garlic paste and green chillies and saute for a while. 
4. Add tomatoes and salt and let it cook. Add ground masala powder (step 2) and cook.
5. Add the chicken, stir, cover and cook till chicken is tender. Make sure all the excess moisture is dried up. 
6. Add garam masala powder and garnish with coriander leaves. 

Enjoy with rice or roti!!!!