Kadai Chicken Recipe

Kadai Chicken literally means Chicken cooked in a 'Kadai' or Wok. This spicy chicken dish can be eaten with any Indian Flat Bread.
Kadai Chicken picture

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings5
CuisineCourse
TasteDish
Speciality, , Main Ingredient,
Interest Group, , ,

Ingredients

 Boneless chicken breasts1 Pound, weighing around
 Onions1 Medium
 Tomato2 Medium
 Green chilies3
 Dried fenugreek leaves5 Tablespoon, kasoori methi
 Ginger garlic paste1 Teaspoon
 Turmeric powder1⁄4 Teaspoon
 Black pepper powder1⁄4 Teaspoon
 Dhaniya powder1 Teaspoon, coriander powder
 Garam masala powder1⁄2 Teaspoon
 Chilly powder To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 142 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 52.6 mg17.5%

Sodium 196.7 mg8.2%

Total Carbohydrates 8 g2.8%

Dietary Fiber 2 g8.1%

Sugars 3.5 g

Protein 23 g45.7%

Vitamin A 11.4% Vitamin C 42.3%

Calcium 4.1% Iron 7.5%

*Based on a 2000 Calorie diet

Directions

Cut chicken into cubes and marinade with ginger-garlic paste, turmeric powder, salt and chilly powder and refrigerate for at least 30 minutes.

Heat a wok and shallow fry 1 onion, 2 tomatoes and green chillies and grind into a smooth paste by adding 2 cups of water. Keep aside.

Heat a kadai/wok, add 4 tbs of oil. Add the marinated chicken and fry well, moving the pieces around. Cover and cook for 2 minutes. Once the chicken pieces are 3/4rth done, add the ground masala; mix well and make sure the masala coats the pieces well.

Add dhaniya powder, garam masala powder, methi and black pepper powder and mix well. Continue cooking until the water evaporates and masala attains a golden brown color. (approx 10 minutes)

Serve Hot with any Indian Flat Bread

Comments

Comments: 10 | Add a Comment
Snigdha profile page

Snigdha says :

Thank you tasha. Adding whole garam masala will surely give out a better flavor. I use the powder for convenience sake but when making biryani, I usually put in the extra effort of making fresh masala. Anyway...I am glad you enjoyed the dish.
Posted on: 30 January 2011 - 12:41pm
ifoodiee profile page

ifoodiee says :

We are breaking our lent tomorrow, and I think I should try preparing this dish. I agree with everyone about how irresistible this dish looks. I think, the perfect accompaniment would be Butter Nan.
Posted on: 11 April 2009 - 12:55pm
foodpsychologist profile page

foodpsychologist says :

Thank you Snigdha and veg foodie! Paneer is a yuumy substitute for meat in many dishes!
Posted on: 11 April 2009 - 12:46am
veg foodie profile page

veg foodie says :

nice and spicy combo... good for a party.. i love kadai anythings.. of course, it has to be veggie. as foodpsychologist says.. kadai panner/cottage cheese is actually a great dish. Its one of my favs!! love d spice.. three cheers for Indian cuisine!
Posted on: 1 April 2009 - 2:19pm
foodpsychologist profile page

foodpsychologist says :

I agree with what the others say.The gravy looks simply irresistible. I think the gravy will go well with paneer(cottage cheese)also. I am sure it will be a superb treat for vegetarians.
Posted on: 1 April 2009 - 10:54am
Snigdha profile page

Snigdha says :

Substituting chicken with paneer seems like a good option. I shall try doing it too :)
Posted on: 2 April 2009 - 5:03pm
aparna.priya profile page

aparna.priya says :

The recipe seems to be very delicious...the tip about kasoori methi is a good one. I use it most of the time while preparing any kind of gravy. Once I tried with aloo paratha, and the flavor was gr8...
Posted on: 1 April 2009 - 8:36am
lunalovefood profile page

lunalovefood says :

The gravy looks so yum... btw, Kasoori Methi/ Dried Fenugreek leaves is used for flavoring right... I tried this in one of my cauli manjoorian preps and it subtly adds the indian aroma to the gravy... One tip - the flavor of methi can be enriched by boiling a few pinch of the leaves in a small quantity of water and adding it to th gravy when you are done with the prep.. try it :)
Posted on: 1 April 2009 - 5:16am
Snigdha profile page

Snigdha says :

That is a good 'Methi' Tip. Thank you.
Posted on: 2 April 2009 - 4:59pm

Chef

By on 19 Mar 2009
Snigdha
Chef-at-home, Hails from Hyderabad, India but has made Colorado her home. Her...
 

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