Description
Kadai Chicken is a beloved North Indian curry featuring tender chicken cooked in a rich, spicy tomato-onion gravy with freshly roasted coriander and red chili spices. Finished with cream for a luxurious texture, this aromatic dish is hearty, flavorful, and perfect with naan or rice.
Ingredients
1 kg chicken, cut into pieces
2 large onions, peeled and sliced
2 tomatoes, finely chopped
1 bell pepper, chopped
2 green chilies, slit
2 tbsp ginger garlic paste
2 tsp garam masala powder
1 cup cream
2 tbsp oil
3 tbsp coriander leaves, for garnishing
1 tbsp ginger, peeled and julienned for garnishing
Salt to taste
For roasting: 7 dry red chilies
3 tbsp coriander seeds
Instructions
- Roast the dry red chilies and coriander seeds in a pan over medium heat until fragrant. Let them cool and grind into a coarse powder.
- Heat oil in a heavy-bottomed kadai or pan. Add sliced onions and sauté until golden brown.
- Add ginger garlic paste and cook until the raw aroma disappears.
- Stir in chopped tomatoes and cook until soft and the mixture turns thick.
- Add the chicken pieces and sauté for 5 minutes so they begin to absorb the base flavors.
- Mix in the ground spice blend, garam masala, and salt. Stir well, cover, and cook until the chicken is tender and fully cooked.
- Add chopped bell pepper and slit green chilies. Cook for another 5 minutes, keeping the peppers slightly crunchy.
- Pour in the cream and stir until the sauce becomes rich and smooth.
- Garnish with coriander leaves and julienned ginger. Serve hot with naan, roti, or rice.
Notes
Use boneless chicken for quicker cooking and easier serving.
Roast and grind the spices fresh for the best aroma and authentic flavor.
For a lighter version, substitute cream with yogurt or coconut milk.
For a restaurant-style flavor, use ghee instead of oil and add a pinch of kasuri methi at the end.
Store leftovers for up to 3 days in the fridge or 2 months in the freezer.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
