High Protein Kadai Chicken
Elevate your dinner table with this flavorful and nutrient-packed High Protein Kadai Chicken recipe! Perfectly marinated boneless chicken breasts are infused with yogurt, aromatic spices like ginger, garlic, and turmeric, then simmered in a rich tomato-based sauce with a signature kadai masala blend. Colorful bell peppers add a vibrant crunch, while cumin seeds and fresh cilantro impart depth and freshness. This protein-rich dish is ideal for fitness enthusiasts seeking a wholesome yet indulgent meal. Ready in just over an hour, this irresistibly saucy kadai chicken pairs beautifully with steamed rice or warm roti, making it a satisfying choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 100 grams plain Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 1 medium green bell pepper, cut into cubes
- 1 medium red bell pepper, cut into cubes
- 200 grams tomatoes, pureed
- 1 tablespoon kadai masala (or garam masala)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 100 milliliters water
Instructions
Cut the chicken breast into bite-sized pieces. In a bowl, mix the yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, lemon juice, and half a teaspoon of salt. Add the chicken pieces, coat them well with the marinade, and refrigerate for at least 30 minutes.
Heat the vegetable oil in a large kadai or deep pan over medium heat. Add the cumin seeds and let them splutter.
Add the sliced onions and sauté them until they turn golden brown.
Stir in the marinated chicken and cook it until it is lightly browned on all sides.
Add the pureed tomatoes and cook until the oil separates from the masala.
Add the kadai masala and the remaining salt, then mix well.
Pour in the water, then cover and cook on low heat until the chicken is fully cooked and tender, about 15-20 minutes.
Add the cubed green and red bell peppers, and cook for another 5 minutes or until the peppers are slightly tender but not mushy.
Garnish with freshly chopped cilantro before serving.
Serve the High Protein Kadai Chicken hot with steamed rice or roti.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 30.0 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3590 mg | 76% | |
*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.
