Dairy-Free Kadai Chicken

Discover the bold flavors of Dairy-Free Kadai Chicken, a healthier twist on the classic Indian dish that’s bursting with aromatic spices and vibrant vegetables. This one-pan meal showcases tender, boneless chicken pieces simmered in a robust blend of ginger-garlic paste, cumin, coriander, and garam masala, all brought together with a tangy tomato-based sauce. Juicy bell peppers add a pop of color and crunch, while dried fenugreek leaves infuse a distinctive earthy aroma. Perfect for those avoiding dairy, this recipe lets the natural richness of the spices shine, creating a wholesome, protein-packed dish that pairs beautifully with steamed rice or fluffy naan. With just 20 minutes of prep and 40 minutes of cooking, it’s an easy and satisfying weeknight dinner option that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken, boneless and skinless
• 3 tablespoons Cooking oil
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 1 each Bell peppers (green and red), sliced
• 2 teaspoons Ginger-garlic paste
• 1 teaspoon Whole cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Dried fenugreek leaves (kasuri methi)
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Cut the chicken into bite-sized pieces and set aside.

Step 2

In a large kadai or wok, heat the cooking oil over medium heat.

Step 3

Add cumin seeds to the hot oil and allow them to sizzle for a few seconds.

Step 4

Add the chopped onions and sauté until golden brown.

Step 5

Stir in the ginger-garlic paste and cook for about a minute until the raw smell disappears.

Step 6

Add the tomato puree and cook until the oil starts separating from the mixture.

Step 7

Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.

Step 8

Add the chicken pieces to the kadai and stir to coat them with the spice mixture.

Step 9

Cook the chicken for about 15 minutes, stirring occasionally, until it is cooked through.

Step 10

Add the sliced bell peppers and continue to cook for an additional 5 minutes to keep the peppers crunchy.

Step 11

Sprinkle garam masala and dried fenugreek leaves over the mixture and stir well.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with rice or naan as preferred.

Nutrition Facts

Serving size	(954.8g)

Amount per serving	% Daily Value*
Calories	1396.1

Total Fat 63.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat g
Cholesterol 425mg	0%
Sodium 2785.4mg	0%
Total Carbohydrate 40.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 17.2g
Protein 162.3g	0%

Vitamin D 65IU	0%
Calcium 211.0mg	0%
Iron 13.5mg	0%
Potassium 2532.7mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 47.0%

Carbs: 11.7%