Kadai Chicken

Embark on a flavorful journey with this classic Kadai Chicken recipe, a much-loved dish from Indian cuisine that bursts with bold and aromatic spices. Tender, bone-in chicken is simmered in a rich and tangy tomato-based masala, infused with the earthy warmth of freshly ground coriander and cumin seeds, and lifted by the vibrant crunch of chunky green bell peppers. The addition of kasuri methi (dried fenugreek leaves) and garam masala enhances the dish with its signature smoky, herbaceous notes. Perfectly balanced with heat from red chili and the depth of sautéed onions, this hearty one-pan meal is an authentic delight and pairs beautifully with naan, roti, or steamed rice. Ready in just an hour, Kadai Chicken is an irresistible combination of spices, textures, and tradition that will take your dinner table to another level.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat oil in a kadai or wide pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

Step 3

Add the ginger-garlic paste to the onions and sauté for an additional minute until the raw aroma disappears.

Step 4

Incorporate the turmeric powder and red chili powder into the mixture and stir well to combine.

Step 5

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.

Step 6

Mix in the ground spice blend you prepared earlier and stir well.

Step 7

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.

Step 8

Halfway through cooking the chicken, add the chopped green bell peppers and stir.

Step 9

Once the chicken is cooked, sprinkle garam masala and kasuri methi on top and mix gently.

Step 10

Let it simmer for another 5 minutes to allow the flavors to meld together.

Step 11

Finally, garnish with chopped fresh coriander leaves. Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1320.1g)

Amount per serving	% Daily Value*
Calories	1877.0

Total Fat 123.3g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat g
Cholesterol 400mg	0%
Sodium 2797.0mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 27.5g	0%
Total Sugars 31.8g
Protein 108.1g	0%

Vitamin D 25IU	0%
Calcium 359.1mg	0%
Iron 20.5mg	0%
Potassium 3439.6mg	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: 57.7%

Protein: 22.5%

Carbs: 19.8%