Chicken Kadai
Savor the rich and aromatic flavors of Chicken Kadai, a classic Indian dish bursting with bold, earthy spices and vibrant colors. Made with tender chicken pieces simmered in a spiced tomato-onion gravy, this recipe highlights the warm notes of roasted coriander and cumin seeds, balanced with the fresh crunch of stir-fried green bell peppers. Enhanced with fragrant garam masala and a hint of optional green chilies for those who love a kick, this restaurant-style dish is a treat for every spice lover. Perfectly paired with naan, roti, or steamed rice, Chicken Kadai is quick to prepare in just 50 minutes, making it an ideal choice for a flavorful weekday dinner. Whether you're a fan of Indian cuisine or a curious cook, this crowd-pleaser will leave your taste buds dancing with joy!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into medium pieces)
- 3 tablespoons Cooking oil
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (finely chopped or blended)
- 2 teaspoons Garlic paste
- 1 teaspoon Ginger paste
- 1 large Green bell peppers (capsicum, cut into cubes)
- 1 tablespoon Coriander seeds (dry roasted and coarsely ground)
- 1 teaspoon Cumin seeds (dry roasted and coarsely ground)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 2 pieces Green chilies (sliced lengthwise, optional)
- 1 to taste Salt
- 0.5 cups Water
Instructions
Heat the cooking oil in a kadai or deep skillet over medium heat.
Add the finely chopped onions and sauté until golden brown.
Add ginger and garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
Add turmeric powder, red chili powder, half of the coarsely ground coriander seeds, and salt. Mix well.
Add the chicken pieces and cook on medium heat for about 7-10 minutes until they are lightly seared and coated with the spice mixture.
Add half a cup of water, cover, and let it cook for another 10 minutes, stirring occasionally.
Once the chicken is nearly cooked, add the cubed bell peppers, garam masala, remaining coriander seeds, and cumin seeds. Mix well and cook for another 5-7 minutes until the bell peppers are cooked yet crunchy.
Optional: Add sliced green chilies for extra heat.
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.8 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
