Kadai Chicken Recipe – Chicken Cooked with Onion and Capsicum
Embark on a culinary journey with this delightful Kadai Chicken, a North Indian classic that beautifully marries tender chicken with the vibrant flavors of spices, onions, and bell peppers. This recipe promises to bring the essence of Indian cuisine to your dining table, making it perfect for a family meal or a gathering with friends. Serve it alongside Tawa Paratha, Boondi Raita, and a refreshing Kachumber Salad for a complete experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 300 grams (cut into chunks) |
| Onion (sliced) | 1 large |
| Onion (diced) | 1 large |
| Green Bell Pepper (Capsicum) | 1 (diced) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 2 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 4 cloves |
| Homemade tomato puree | 1 cup |
| Red Chilli powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 2 teaspoons |
| Fresh cream | 1 tablespoon |
| Salt | to taste |
| Coriander (Dhania) Leaves (chopped) | 2 sprigs |
| Sunflower Oil | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 28 grams |
| Carbohydrates | 15 grams |
| Fat | 20 grams |
| Fiber | 2 grams |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 35 minutes |
| Total Time | 45 minutes |
Instructions
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Heating the Oil: Begin the Kadai Chicken Recipe by heating a heavy-bottomed pan or wok over medium heat. Add a generous amount of sunflower oil, allowing it to heat thoroughly.
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Tempering the Spices: Once the oil is hot, introduce the cumin seeds. Allow them to splutter, releasing their aromatic essence into the oil. Next, add the dry red chillies and sauté them until they become crisp, infusing the oil with their spiciness.
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Adding Aromatics: Stir in the chopped ginger and garlic, letting them soften and release their fragrance. This step creates a flavorful base for your dish.
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Incorporating Onions: Add both the sliced and diced onions to the pan. Sauté them until they turn golden and caramelized, which will take about 5-7 minutes. The sweetness of the onions will balance the spices beautifully.
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Bell Peppers: Now, fold in the diced green bell pepper. Cook until they are slightly soft, maintaining a bit of crunch for texture.
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Tomato Purée: Pour in the homemade tomato purée, stirring to combine. Allow the mixture to simmer, cooking for about 4-5 minutes until the tomatoes are well incorporated and the mixture thickens.
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Adding Spices: After the tomatoes have cooked down, add the red chilli powder, garam masala powder, turmeric powder, and salt. Stir well and allow the spices to meld together for another 3 minutes, enhancing the overall flavor profile.
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Cooking the Chicken: Gently add the chicken chunks to the pan, stirring to coat them evenly with the spice mixture. The chicken should cook for about 15-20 minutes, stirring occasionally until it is tender and cooked through.
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Finishing Touches: In the final moments of cooking, add a tablespoon of fresh cream, stirring to create a rich and creamy texture. This step elevates the dish, adding a luxurious mouthfeel.
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Garnishing: Once cooked, remove the Kadai Chicken from the heat and garnish it with freshly chopped coriander leaves, adding a vibrant touch.
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Serving: Serve the Kadai Chicken hot, accompanied by warm Tawa Paratha, a cooling Boondi Raita, and a crunchy Kachumber Salad for a well-rounded and satisfying meal.
Enjoy your flavorful Kadai Chicken, where each bite transports you to the heart of North India, making every meal a celebration of culinary love and tradition!
