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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.
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.
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.
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.
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.
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.
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).
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 335.9 calories per serving with 33.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
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.
Replace the chicken with 400g of paneer cubes or a mix of vegetables like mushrooms, baby corn, and carrots to make Kadhai Paneer or Kadhai Sabzi.
Stir in 2-3 tablespoons of heavy cream or a paste of 10-12 soaked cashews at the end for a richer, creamier gravy.
Add 2-3 slit green chilies along with the ginger-garlic paste in step 3 for an extra layer of heat.
You can use boneless, skinless chicken thighs or breast. Reduce the simmering time in step 6 to 10-12 minutes to avoid overcooking.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The blend of spices, particularly turmeric and ginger, contains powerful anti-inflammatory compounds like curcumin and gingerol that can help reduce inflammation in the body.
Spices like cumin, coriander, and turmeric, along with garlic and ginger, are known for their immune-boosting properties that help the body fight off infections.
Cumin and coriander seeds, key components of the Kadhai Masala, are traditionally used to aid digestion and improve gut health.
A single serving of this Kadhai Chicken recipe contains approximately 390-450 calories, depending on the cut of chicken and amount of ghee used. This makes it a moderately caloric main dish.
Kadhai Chicken can be a healthy choice as it's rich in protein from chicken and packed with beneficial spices. To make it healthier, use less ghee, opt for chicken breast, and serve it with whole wheat roti instead of naan.
Kadhai Masala is a signature spice blend used in Kadhai-style dishes. It's made by dry-roasting whole spices like coriander seeds, cumin, black peppercorns, and dried red chilies, and then grinding them into a coarse powder. This process releases aromatic oils and gives the dish its unique, robust flavor.
Yes, absolutely. Boneless chicken thighs work wonderfully as they remain juicy. If using chicken breast, be sure to reduce the simmering time to about 10-12 minutes to prevent it from becoming dry.
Yes, Kadhai Chicken tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
Kadhai Chicken pairs beautifully with Indian breads like Naan, Roti, or Tandoori Roti. It also goes well with steamed Basmati rice or Jeera rice.