Nut-Free Kadai Chicken

Savor the bold and aromatic flavors of Nut-Free Kadai Chicken, a classic Indian dish reimagined for those with nut allergies. This vibrant, gluten-free recipe is prepared with tender, bone-in chicken simmered in a richly spiced tomato-onion masala, infused with the smoky heat of whole dry red chilies, cumin, and garam masala. The addition of bell peppers lends a pop of color and crunch, while kasuri methi (dried fenugreek) adds a signature depth of flavor. Ready in under an hour, this nut-free variation is perfect for pairing with naan, roti, or basmati rice to create an irresistible meal that's both allergy-friendly and packed with authentic taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in, cut into pieces)
• 3 tablespoons Vegetable oil
• 4 Whole dry red chilies
• 1 teaspoon Cumin seeds
• 4 Green cardamom pods
• 1 inch Cinnamon stick
• 4 Cloves
• 2 large Onion (finely sliced)
• 2 tablespoons Ginger-garlic paste
• 4 medium Tomatoes (pureed)
• 1 medium Green bell pepper (cut into cubes)
• 1 medium Red bell pepper (cut into cubes)
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 2 tablespoons Fresh cilantro leaves (for garnish)
• 1 to taste Salt
• 1 cup Water

Directions

Step 1

Heat oil in a large kadai or deep pan over medium-high heat.

Step 2

Add whole dry red chilies, cumin seeds, cardamom, cinnamon stick, and cloves to the oil. Stir and let them splutter for a few seconds until aromatic.

Step 3

Add sliced onions and sauté until they become golden brown.

Step 4

Mix in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Step 5

Stir in the tomato purée and cook for 5 minutes, allowing the oil to separate from the masala.

Step 6

Add turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 additional minutes, stirring well.

Step 7

Introduce the chicken pieces to the masala. Cook for 5 minutes on medium heat until the chicken is lightly browned and coated with spices.

Step 8

Pour in a cup of water and cover the kadai. Let it simmer on low heat for 15-20 minutes until the chicken is cooked through and tender.

Step 9

Add the cubed green and red bell peppers, stir them in, and cook for another 5 minutes until they are slightly tender but still crisp.

Step 10

Sprinkle garam masala and kasuri methi over the curry. Stir well and cook for another 2 minutes.

Step 11

Taste and adjust seasoning as needed.

Step 12

Garnish with freshly chopped cilantro leaves.

Step 13

Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	2161.6 grams (2161.6g)

Amount per serving	% Daily Value*
Calories	3059

Total Fat 195.80g	251%
Saturated Fat 48.70g	244%
Polyunsaturated Fat 25.20g
Cholesterol 800mg	267%
Sodium 3191mg	139%
Total Carbohydrate 126.00g	46%
Dietary Fiber 29.20g	104%
Total Sugars 33.90g
Protein 199.60g	399%

Vitamin D 50IU	250%
Calcium 516mg	40%
Iron 28mg	155%
Potassium 4613mg	98%

*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: 57.5%

Protein: 26.1%

Carbs: 16.4%