Indian Kadai Chicken

Experience the vibrant flavors of Indian Kadai Chicken, a deliciously bold curry bursting with traditional spices and a smoky aroma. This classic dish features tender chicken simmered in a rich tomato-yogurt gravy, infused with the warmth of kadai masala—a fragrant blend of dry-roasted coriander, cumin, and red chilies. Sautéed onions, garlic, ginger, and bell peppers add a delightful texture and depth, while Kashmiri red chili powder lends a subtle heat and vivid color. Perfectly spiced and easy to cook in under an hour, this crowd-pleaser pairs beautifully with naan, roti, or fluffy steamed rice. Whether for a family dinner or a special gathering, this flavorful Indian curry is sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into medium pieces)
• 3 tablespoons Oil
• 2 medium Onions (finely sliced)
• 2 large Tomatoes (finely chopped or pureed)
• 2 teaspoons Ginger-garlic paste
• 1 medium Green bell pepper (capsicum, diced)
• 3 tablespoons Yogurt (beaten)
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 2 teaspoons Kadai masala powder (blend of dry-roasted and ground coriander seeds, cumin seeds, and dried red chilies)
• 0.5 teaspoon Garam masala powder
• 2 tablespoons Fresh cilantro (chopped)
• 0 to taste Salt
• 2 whole Dried red chilies
• 2 medium Green chilies (slit lengthwise)

Directions

Step 1

Heat 3 tablespoons of oil in a kadai (or wok) over medium heat.

Step 2

Add 1 teaspoon of cumin seeds and 2 whole dried red chilies. Allow them to sizzle for 30 seconds.

Step 3

Add the 2 medium sliced onions and sauté until golden brown, about 7-8 minutes.

Step 4

Stir in 2 teaspoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 5

Add 2 large chopped or pureed tomatoes, 1 teaspoon of Kashmiri red chili powder, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of coriander powder. Cook for 5-6 minutes, stirring occasionally, until the oil begins to separate.

Step 6

Add the chicken pieces (500 grams) and cook on high heat for 5 minutes, stirring frequently to coat the chicken with the masala.

Step 7

Reduce the heat to medium, add 3 tablespoons of beaten yogurt, and mix well. Cook for another 5 minutes, stirring occasionally.

Step 8

Add the diced green bell pepper and 2 slit green chilies. Stir well and cook for 2-3 minutes to retain the crunch of the bell pepper.

Step 9

Sprinkle 2 teaspoons of kadai masala powder and 0.5 teaspoon of garam masala powder. Mix well and cook for another 5 minutes, or until the chicken is fully cooked and tender.

Step 10

Taste and adjust salt, if needed.

Step 11

Garnish with 2 tablespoons of chopped fresh cilantro and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	1376.7 grams (1376.7g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 122.20g	157%
Saturated Fat 24.10g	121%
Polyunsaturated Fat NaNg
Cholesterol 431mg	144%
Sodium 2785mg	121%
Total Carbohydrate 59.10g	21%
Dietary Fiber 16.40g	59%
Total Sugars 25.50g
Protein 111.90g	224%

Vitamin D 25IU	125%
Calcium 294mg	23%
Iron 12mg	68%
Potassium 2863mg	61%

*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: 61.7%

Protein: 25.1%

Carbs: 13.3%