Tender chicken pieces simmered in a rich, spicy tomato-based gravy with crisp bell peppers and onions. The freshly ground Kadai Masala gives this dish its signature aromatic and robust flavor. A restaurant favorite you can easily make at home.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
351cal
33gprotein
22gcarbs
15g
Ingredients
2 tbsp Coriander Seeds (For Kadai Masala)
1 tsp Cumin Seeds (For Kadai Masala)
1 tsp Black Peppercorns (For Kadai Masala)
4 pcs Dried Red Chilies (For Kadai Masala, adjust to taste)
A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Fresh Kadai Masala
Heat a small, dry pan over low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, and dried red chilies.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
Remove from heat and let the spices cool completely.
Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
2
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
Mix thoroughly to ensure the chicken is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
3
Cook the Gravy Base
Heat ghee in a kadai or heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the tomato puree, Kashmiri red chili powder, and the remaining 1 tsp of salt.
Cook the mixture for 10-12 minutes, stirring occasionally, until it thickens and you see ghee separating from the masala at the edges.
4
Cook the Chicken
Add the marinated chicken to the kadai with the gravy base.
Increase the heat to high and sauté for 4-5 minutes, stirring continuously, to sear the chicken on all sides.
Reduce the heat to medium-low, cover the kadai, and let the chicken cook for 15-18 minutes, or until it is about 80% cooked. Stir once or twice in between.
5
Add Vegetables and Finish
Uncover the kadai and add the cubed onion and capsicum.
Sprinkle over 2-3 tsp of the freshly prepared Kadai Masala (or more, to taste).
Mix well and cook, uncovered, for another 5-7 minutes. The chicken should be fully cooked, and the vegetables should be tender yet retain a slight crunch.
Stir in the garam masala, crushed kasuri methi, and half of the ginger juliennes. Cook for 1 more minute to combine the flavors.
6
Garnish and Serve
Turn off the heat. Garnish with fresh coriander leaves and the remaining ginger juliennes.
Let the Kadai Chicken rest for 5-10 minutes before serving to allow the flavors to deepen.
Serve hot with naan, roti, or jeera rice.
255cal
8gprotein
44gcarbs
7gfat
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed)
2 tbsp Butter (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and the salt.
Gradually pour in the lukewarm water while mixing with your fingers to form a shaggy dough.
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it becomes soft, smooth, and pliable. The dough should spring back when gently pressed.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting.
On a rolling board (chakla), roll it out into a thin, even circle about 6-7 inches in diameter. Use more dusting flour as needed to prevent sticking.
3
Cook the Rotis on the Tawa
Heat a tawa (flat iron griddle) over medium-high heat. To check if it's ready, sprinkle a pinch of flour; it should sizzle and turn brown quickly.
Carefully place a rolled roti on the hot tawa. Cook for about 30 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti and cook the other side for about 45-60 seconds, until light brown spots appear.
4
Puff and Finish
Using tongs, carefully lift the roti from the tawa and place it directly over a medium open flame.
The roti should puff up into a ball within a few seconds. Immediately flip it to cook the other side for just a moment.
Remove the puffed roti from the flame and place it in a container. Immediately brush one side generously with melted butter.
Cover the container with a lid or a cloth to keep the rotis warm and soft. Repeat the process for all remaining dough balls.
