Nut-Free Kadai Chicken
Nut-Free Kadai Chicken is a sumptuous North Indian curry that brims with bold spices and vibrant flavors, prepared without any nuts for a universally friendly twist on the classic dish. Succulent, bone-in chicken is simmered in a richly spiced tomato-based masala, infused with the warmth of whole aromatic spices like cardamom, cinnamon, and cloves, alongside a medley of colorful bell peppers for added texture and flair. A sprinkle of kasuri methi (dried fenugreek leaves) and garam masala gives the dish its signature smoky aroma and depth of flavor. Perfectly cooked in a kadai or deep pan, this nut-free version is both allergen-conscious and true to tradition, making it ideal for serving with fluffy naan, roti, or steamed rice. Ready in about an hour, it’s a show-stopping main course that will delight any dinner table. Keywords: nut-free recipe, kadai chicken, Indian chicken curry, easy chicken curry, North Indian recipe.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 3 tablespoons Vegetable oil
- 4 Whole dry red chilies
- 1 teaspoon Cumin seeds
- 4 Green cardamom pods
- 1 inch Cinnamon stick
- 4 Cloves
- 2 large Onion (finely sliced)
- 2 tablespoons Ginger-garlic paste
- 4 medium Tomatoes (pureed)
- 1 medium Green bell pepper (cut into cubes)
- 1 medium Red bell pepper (cut into cubes)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh cilantro leaves (for garnish)
- 1 to taste Salt
- 1 cup Water
Instructions
Heat oil in a large kadai or deep pan over medium-high heat.
Add whole dry red chilies, cumin seeds, cardamom, cinnamon stick, and cloves to the oil. Stir and let them splutter for a few seconds until aromatic.
Add sliced onions and sauté until they become golden brown.
Mix in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Stir in the tomato purée and cook for 5 minutes, allowing the oil to separate from the masala.
Add turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 additional minutes, stirring well.
Introduce the chicken pieces to the masala. Cook for 5 minutes on medium heat until the chicken is lightly browned and coated with spices.
Pour in a cup of water and cover the kadai. Let it simmer on low heat for 15-20 minutes until the chicken is cooked through and tender.
Add the cubed green and red bell peppers, stir them in, and cook for another 5 minutes until they are slightly tender but still crisp.
Sprinkle garam masala and kasuri methi over the curry. Stir well and cook for another 2 minutes.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 33.9 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 516 mg | 40% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4613 mg | 98% | |
*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.
