Soy-Free Kadai Chicken

Discover the rich, aromatic flavors of this **Soy-Free Kadai Chicken**, a wholesome twist on the classic Indian curry that skips soy-based ingredients without compromising on taste. Made with bone-in chicken pieces slow-cooked in a medley of earthy spices—like freshly ground Kashmiri red chilies, cinnamon, and cardamom—this dish delivers bold, authentic flavors. A base of sautéed onions, pureed tomatoes, and fragrant ginger-garlic paste ensures a luscious, hearty gravy, while fresh bell peppers add a slight crunch and vibrant color. Finished with a sprinkle of garam masala and a garnish of fresh coriander leaves, this recipe is perfect for family dinners or special gatherings. Ready in just over an hour, this gluten-free and soy-free kadai chicken pairs beautifully with naan, basmati rice, or roti for a restaurant-quality meal at home.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Dry roast the Kashmiri red chilies, black peppercorns, green cardamom, and cinnamon stick on low heat until fragrant, then grind into a fine powder.

Step 2

Heat ghee or oil in a large kadai or pan over medium heat and add the sliced onions. Sauté until they turn golden brown.

Step 3

Add the minced garlic and grated ginger; sauté for an additional 1-2 minutes until the raw smell disappears.

Step 4

Stir in the chicken pieces and cook until they are browned on all sides.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Garnish the kadai chicken with fresh coriander leaves before serving.

Nutrition Facts

Serving size	(1684.5g)

Amount per serving	% Daily Value*
Calories	1842.0

Total Fat 124.4g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 507.5mg	0%
Sodium 2782.5mg	0%
Total Carbohydrate 80.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 30.1g
Protein 104.0g	0%

Vitamin D 25IU	0%
Calcium 330.7mg	0%
Iron 15.4mg	0%
Potassium 3349.0mg	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: 60.3%

Protein: 22.4%

Carbs: 17.3%