Meal Prep · North Indian
Kadai Chicken
A fiery and aromatic North Indian chicken curry, cooked in a traditional wok-like kadai.
Ingredients
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Step-by-step- **Prepare Kadai Masala:** Dry roast all ingredients for Kadai Masala in a pan over medium heat until fragrant (about 2-3 minutes). Let cool, then grind to a coarse powder.
- **Marinate Chicken:** In a bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 15 minutes.
- **Sauté Onions:** Heat oil in a kadai or heavy-bottomed pan over medium-high heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.
- **Cook Chicken:** Add the marinated chicken to the kadai and cook, stirring occasionally, until the chicken changes color and is lightly browned on all sides, about 5-7 minutes.
- **Add Tomatoes & Spices:** Pour in the tomato puree, the freshly ground Kadai Masala, and salt (if needed). Cook, stirring frequently, until the oil separates from the masala, about 8-10 minutes.
- **Incorporate Bell Peppers:** Add the diced green and red bell peppers and green chilies. Mix well and cook for another 5-7 minutes, ensuring the bell peppers are tender-crisp.
- **Finish & Serve:** Garnish generously with fresh coriander leaves. Serve hot with naan, roti, or jeera rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Kadai Chicken in an airtight container. Ensure it’s fully cooled before refrigerating to prevent condensation.
Freezer Up to 3 months
For longer storage, transfer the cooled curry to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if it thickens too much. Alternatively, microwave in short intervals, stirring in between.
Chef’s Corner
- **Freshly Ground Kadai Masala is Key:** Don’t skip making your own Kadai Masala. The fresh aroma and flavor from dry roasting and grinding whole spices elevate this dish significantly.
- **Don’t Overcook Bell Peppers:** For the authentic Kadai Chicken texture, the bell peppers should remain slightly crisp and retain their vibrant color. Add them towards the end of the cooking process.
- **Marination Boost:** While 15 minutes is fine, marinating the chicken for 30 minutes to an hour (or even overnight in the fridge) can result in more tender and flavorful chicken.
