Baking

• Baking the chicken before adding it to the rest of the ingredients in the recipe is a means of reducing the amount of ghee, or clarified butter, typically absorbed by the meat during frying. Before baking, rinse each piece of chicken under running cold water and blot dry with a paper towel. Toss with a small amount of oil and the spices called for during the frying process of the recipe, typically masala powder. Add a pinch of salt, if desired, or salt the sauce to taste later in the recipe. Bake the chicken according to its weight, whether it is bone-in or bone-out, and the temperature of the oven. Remove when the center of the largest piece of chicken reads 160 degrees Fahrenheit on a meat thermometer.

Sauce

• While the chicken is baking, prepare the sauce according to the recipe, omitting the chicken as well as the spices that have been mixed with the meat for the baking process. Typically, this involves sauteing garlic, fresh ginger and onions in oil until browned, then adding tomatoes and chopped cilantro. Add all other ingredients that the dish calls for, which may include vegetables, coconut or almonds. Allow to simmer on low heat until the chicken is cooked. Add the chicken and simmer for another 10 to 15 minutes to ensure that the sauce's flavors have been absorbed into the chicken.

Leftover Roast Chicken

• A benefit of roasting a whole chicken before using the meat in a chicken kadai is that you can create two meals out of one. For the first dinner, roast a whole chicken with either a simple salt and pepper rub or one with Indian spices, such as garam masala, tandoori masala or curry. Strip off the remaining meat and store in the refrigerator for the next day. Prepare the kadai as before, and add the leftover already-cooked chicken to the dish.

Storing

• Chicken kadai also makes great individualized meals. Portion the dish into individual servings in freezer safe bags or containers. Keep for up to 3 months. When using, defrost in the fridge overnight, heat again in a frying pan until hot, and serve over rice or accompanied by naan bread.