Kadai Chicken
Unleash the bold and vibrant flavors of Indian cuisine with this aromatic Kadai Chicken recipe! This classic North Indian dish features tender, bone-in chicken pieces simmered in a spicy tomato-based curry infused with freshly ground spices, including roasted coriander, cumin, and dried red chilies. The addition of chunky green bell peppers and a final touch of kasuri methi (dried fenugreek leaves) elevate the dish with their unique aroma and taste. Ready in under an hour, this one-pot delight boasts a rich, thick masala that pairs perfectly with fluffy naan, buttery roti, or fragrant steamed rice. Ideal for family dinners or festive occasions, Kadai Chicken showcases the true essence of Indian home cooking with its simplicity and unforgettable depth of flavor.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in, cut into pieces)
- 3 tablespoons Oil
- 2 Onions (large, finely chopped)
- 3 Tomatoes (large, pureed)
- 1 Green Bell Peppers (capsicum, chopped into chunks)
- 2 teaspoons Ginger-Garlic Paste
- 2 teaspoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 4 Dried Red Chilies
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 tablespoon Kasuri Methi (dried fenugreek leaves)
- 2 tablespoons Fresh Coriander Leaves (for garnish)
Instructions
Begin by dry roasting coriander seeds, cumin seeds, and dried red chilies in a small pan over low heat until fragrant. Allow them to cool, then grind them to a coarse powder using a mortar and pestle or spice grinder. Set aside.
Heat oil in a kadai or wide pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste to the onions and sauté for an additional minute until the raw aroma disappears.
Incorporate the turmeric powder and red chili powder into the mixture and stir well to combine.
Add the pureed tomatoes and salt, then cook the mixture until the oil separates from the masala and it turns thick. This should take about 8-10 minutes.
Mix in the ground spice blend you prepared earlier and stir well.
Add the chicken pieces to the pan and stir to coat them with the masala. Cover the pan and allow the chicken to cook for about 15-20 minutes, until they are tender and cooked through.
Halfway through cooking the chicken, add the chopped green bell peppers and stir.
Once the chicken is cooked, sprinkle garam masala and kasuri methi on top and mix gently.
Let it simmer for another 5 minutes to allow the flavors to meld together.
Finally, garnish with chopped fresh coriander leaves. Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 879 mg | 19% | |
*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.
