This is a quick and easy chicken dish that is supposed to be made in an iron wok. However, you can make it in a steel pot as well. Cooking dishes in iron cookware imparts a different color, flavor and taste to the food. Kadhai chicken can be prepared in different ways. This is my version of the dish, and I hope you enjoy it!
Per serving: 174 cals | 15 g proteins | 11 g total fat | 1 g fiber
Ingredients (6 servings)
500 gms boneless chicken
1 onion, chopped*
2 tomatoes, chopped
1 capsicum, deseeded, diced
1 cm cinnamon stick
1 bay leaf
1” ginger piece/ 2 tsp ginger paste
6 garlic cloves/ 1 tsp garlic paste
1/8 tsp turmeric powder
½ tsp red chilli powder
½ tsp corriander powder
¼ tsp garam masala
3 tbsp oil
Coriander leaves, chopped
Salt as needed
* 1 onion in the US= 2 onions in India
- Wash the boneless chicken and cut into bite size pieces. Since this is a dish to be prepared quickly, I don’t marinate it. However, whenever time permits you can marinate your chicken with turmeric powder, red chili powder, ginger-garlic paste and keep it in the refrigerator after for at least an hour.
- Heat oil in a steel pot and when it is hot enough add the cinnamon stick and bay leaf. Then add the chopped onion and let them caramelize to medium brown color on medium heat.
- In the meantime, chop the tomatoes, and prepare a paste with ginger & garlic.Once the paste is done add it to the onions while they are still caramelizing. Mix well.
- Once the onions have reached the right stage of caramelization, add the tomatoes and sprinkle all the dry powders and some chopped coriander leaves. Mix and saute for a minute or two.
- Then add the chicken pieces, mix well, cover and let the chicken pieces absorb the masalas for about 2-3 minutes.
- Add 1 cup of water, mix well and let the chicken cook over low heat till done.
- Check on the chicken after 20 mins to see if its more than halfway done. Add diced capsicum before the chicken is completely done. Cover it again and let it continue to cook. Let the capsicum remain a little crisp.
- Serve hot with a garnish of freshly chopped coriander leaves. This dish tastes great with roti, whole wheat roti, bread or rice. Enjoy!