Kadai Chicken Recipe

0 Sear Chicken: Heat the oil in a wok or shallow cast-iron dish at medium high. Pat dry the chicken pieces using paper towels and add them to the pan in a single layer. Raise the heat to high and sear on both sides until golden and the juices evaporate, about [timer minutes=3]3 to 4 minutes[/timer] per side.
1 Aromatics: Add the crushed garlic and ginger, stirring until the raw aroma fades, about [timer minutes=3]3 to 4 minutes[/timer].
2 Tomatoes & Spices: Add the tomatoes, salt, chili powder, black pepper, red pepper flakes, ½ teaspoon garam masala, ground cumin, ground coriander, and turmeric. Cook, stirring to avoid sticking, until the chicken is tender and the tomatoes release their juices, about [timer minutes=20]20 to 25 minutes[/timer]. Add the bay leaves during cooking.
3 Simmer: Stir in the remaining garam masala, green chilies, 3 tablespoons cilantro, and 2 tablespoons julienned ginger. Reduce heat to low-medium and simmer, uncovered, for [timer minutes=5]5 more minutes[/timer], stirring to evaporate the excess juices and thicken the tomatoes. Adjust seasonings as needed.
4 Tip: The tomatoes should coat the chicken pieces without forming a gravy. The oil should have separated and trickled to the surface. If needed, drizzle more oil to stir-fry.
5 Final Touches: Stir in the crushed cumin seeds, coriander seeds, and butter (if using). Garnish with the remaining cilantro and julienned ginger.