A robust and flavorful North Indian chicken curry cooked in a traditional kadhai. Tender chicken pieces are simmered with bell peppers and onions in a freshly ground spice blend, creating a dish that's both spicy and aromatic.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
355cal
27gprotein
16gcarbs
21g
Ingredients
2 tbsp Coriander Seeds (For Kadhai Masala)
1 tbsp Cumin Seeds (For Kadhai Masala)
4 pcs Dried Red Chilies (For Kadhai Masala, adjust to spice preference)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
About Kadhai Chicken, Tandoori Roti and Boondi Raita
Perfectly spiced Kadhai Chicken with Tandoori Roti & gut-friendly Raita - a protein-packed homestyle meal!
This punjabi dish is perfect for dinner. With 807.49 calories and 40.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Ghee
1 large Onion (Finely chopped)
3 medium Tomato (Pureed)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 large Green Capsicum (Cut into 1-inch cubes)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
0.5 tsp Garam Masala
1 cup Water (Hot)
1 inch Ginger (Cut into thin juliennes for garnish)
2 tbsp Coriander Leaves (Freshly chopped for garnish)
Instructions
1
Prepare the Kadhai Masala. In a small, dry pan over low-medium heat, toast the coriander seeds, cumin seeds, dried red chilies, and black peppercorns for 2-3 minutes until they release a rich aroma. Be careful not to burn them. Remove from heat and let them cool completely. Once cool, transfer to a spice grinder and grind into a coarse powder. Set aside.
2
Marinate the chicken. In a large bowl, combine the chicken pieces with curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt. Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
3
Sauté the aromatics. Heat ghee in a kadhai or a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until it turns soft and golden brown. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Build the gravy base. Add the tomato puree, Kashmiri red chili powder, and the remaining 1 tsp of salt. Stir well and cook for 6-8 minutes, until the mixture thickens and you see oil separating at the edges of the pan. This indicates the masala is well-cooked.
5
Cook the chicken. Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring frequently, until the chicken is seared on all sides and no longer pink. Add 2-3 tablespoons of your freshly prepared Kadhai Masala and mix well, cooking for another 2 minutes to toast the spices.
6
Simmer the curry. Pour in 1 cup of hot water, stir everything together, and bring the gravy to a boil. Once boiling, reduce the heat to low, cover the kadhai with a lid, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking. The chicken should be tender and cooked through (internal temperature of 165°F or 74°C).
7
Add vegetables and finish. Uncover the pan and add the cubed capsicum and onion petals. Stir and cook for another 5-7 minutes, uncovered, until the vegetables are tender but still retain a slight crunch. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Give it a final gentle stir.
8
Garnish and serve. Turn off the heat and let the Kadhai Chicken rest for 5-10 minutes to allow the flavors to meld. Garnish with fresh coriander leaves and ginger juliennes. Serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 serving
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
