Kadai Chicken
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Kadai Chicken is a rustic and vibrant North Indian dish named after the traditional iron wok (Kadai) in which it is cooked. This recipe features tender chicken pieces tossed with freshly ground 'Kadai Masala' and crunchy bell peppers and onions. The base is a thick, spicy tomato gravy that is sautéed until intensely flavorful and rich. Its taste is bold, peppery, and savory, with a distinctive texture from the coarse spices. This dish is a favorite in dhabas and restaurants across India, best enjoyed with butter naan or tandoori paratha.
Ingredients
Cooking Instructions
Tips & Secrets
- Freshly grinding the Kadai Masala is the secret to achieving that authentic rustic aroma.
- Do not overcook the bell peppers; they should maintain a slight crunch for the best texture.
- Cooking in a traditional iron kadai provides a unique depth of flavor and dark color to the dish.
- Searing the chicken on high heat initially locks in the juices, keeping the meat succulent.
Nutritional Information(Per 250g)
340 kcal
26g
22g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.