Kadai Chicken

🛒 Ingredients

• Chicken, boneless, skinless, cut into 1-inch pieces 125 g · 275 kcal
• Onions, finely chopped 50 g · 20 kcal
• Tomatoes, pureed or finely chopped 75 g · 15 kcal
• Bell Peppers (Capsicum), mixed colors, diced 50 g · 10 kcal
• Ginger-garlic paste 8 g · 10 kcal
• Green Chilies, slit 3 g · 1 kcal
• Cooking Oil (e.g., vegetable, canola) 10 g · 90 kcal
• Whole Spices for Kadai Masala (Coriander seeds, Cumin seeds, Dried Red Chilies, Black Peppercorns, Fennel seeds) 4 g · 16 kcal
• Fresh Coriander (Cilantro) leaves, chopped (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. For Kadai Masala, dry roast coriander seeds, cumin seeds, dried red chilies, black peppercorns, and fennel seeds in a dry pan until aromatic. Let them cool, then grind into a coarse powder.
2. Heat cooking oil in a kadai or heavy-bottomed pan. Add finely chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and slit green chilies; sauté for another minute until fragrant. Then add the chicken pieces and cook until they change color, stirring occasionally.
4. Add the pureed tomatoes and the prepared Kadai Masala. Cook, stirring, until the oil separates from the mixture.
5. Stir in the diced bell peppers and a little water if needed to reach desired gravy consistency. Simmer, covered, for 10-15 minutes or until the chicken is tender and cooked through.
6. Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or rice.