Kadhai Chicken
Bursting with bold flavors and vibrant spices, Kadhai Chicken is a classic North Indian dish that is sure to tantalize your taste buds. This one-pot delicacy features tender chicken pieces simmered in a rich tomato-onion masala, enhanced with aromatic roasted coriander and cumin seeds for a distinct, smoky depth. Bell peppers and green chilies add a delightful freshness and subtle heat, while kasuri methi (dried fenugreek leaves) and garam masala provide the perfect finishing touch. Quick to prepare in under an hour, this dish pairs beautifully with naan, roti, or steamed rice, making it an ideal choice for both family dinners and festive gatherings. Experience the true essence of Indian cuisine with this irresistible kadhai chicken recipe!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 3 tablespoons Oil
- 2 medium Onions, finely chopped
- 3 medium Tomatoes, finely chopped
- 1 medium Green bell pepper (capsicum), sliced
- 1.5 tablespoons Ginger-garlic paste
- 2 pieces Green chilies, slit
- 1.5 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoons or to taste Salt
- 2 tablespoons Fresh coriander leaves, chopped (for garnish)
- 0.5 cups Water
Instructions
Heat a dry pan on medium heat and toast the coriander seeds for 1-2 minutes until aromatic. Remove from heat, cool, and coarsely crush them using a mortar and pestle or spice grinder. Set aside.
In a large kadhai or wok, heat 3 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes and cook, stirring occasionally, until they soften and the oil begins to separate, around 8-10 minutes.
Mix in the red chili powder, turmeric powder, and salt. Cook for another minute.
Add the chicken pieces and stir well to coat them in the masala. Cook for 5 minutes, stirring occasionally.
Add 1/2 cup of water, cover the kadhai, and let the chicken simmer on medium-low heat for 20 minutes or until fully cooked, stirring occasionally.
In the last 5 minutes of cooking, add the coarsely crushed coriander seeds, sliced green bell peppers, and slit green chilies. Stir well and cook uncovered for 5-7 minutes.
Sprinkle garam masala and kasuri methi over the dish, mix gently, and cook for 1 more minute.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 768 mg | 16% | |
*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.
