Soy-Free Kadai Chicken
Experience the bold, aromatic flavors of 'Soy-Free Kadai Chicken,' a delicious twist on the classic Indian dish, perfect for those avoiding soy in their diet. This recipe highlights tender, bone-in chicken pieces simmered in a luscious tomato-based masala, enriched with freshly ground spices like Kashmiri red chilies, cardamom, and cinnamon for a robust, smoky flavor profile. Green bell peppers add a pop of color and a subtle sweetness, while a finishing touch of garam masala infuses every bite with warmth. Cooked in ghee or vegetable oil for extra richness, this soy-free recipe is gluten-free and guaranteed to satisfy your cravings for a hearty, homemade Indian meal. Serve it with fluffy naan, basmati rice, or a refreshing cucumber salad for an unforgettable dining experience. Perfect for weeknight dinners or special occasions, this spicy and fragrant dish is ready in under an hour and serves up to four people!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in pieces)
- 3 tablespoons Ghee or Vegetable Oil
- 2 medium, thinly sliced Onion
- 3 medium, pureed Tomatoes
- 1 inch, grated Ginger
- 4 minced Garlic cloves
- 1 medium, diced Green Bell Pepper
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala
- 2 tablespoons, chopped Fresh Coriander Leaves
- 4 whole Kashmiri Red Chilies
- 1 teaspoon Black Peppercorns
- 2 pods Green Cardamom
- 1 inch Cinnamon Stick
- 1 teaspoon Salt
- 1 cup Water
Instructions
Dry roast the Kashmiri red chilies, black peppercorns, green cardamom, and cinnamon stick on low heat until fragrant, then grind into a fine powder.
Heat ghee or oil in a large kadai or pan over medium heat and add the sliced onions. Sauté until they turn golden brown.
Add the minced garlic and grated ginger; sauté for an additional 1-2 minutes until the raw smell disappears.
Stir in the chicken pieces and cook until they are browned on all sides.
Add the pureed tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and the freshly ground spice powder. Mix well and cook for 5 minutes until the oil begins to separate from the masala.
Pour in a cup of water and add salt. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Add the diced green bell pepper and garam masala to the kadai chicken and cook for an additional 5-7 minutes, allowing the bell pepper to slightly soften.
Garnish the kadai chicken with fresh coriander leaves before serving.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 30.1 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3349 mg | 71% | |
*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.
