Restaurant Style Kadai Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold North Indian curry with tender chicken, freshly ground spices, and sautéed peppers and onions, achieving dhaba-style restaurant flavors at home. Aromatic and complex, it's best served with naan or rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 750 grams Chicken with bones (cut into small pieces, skinless )
- 3 tablespoon Oil (divided )
- 3/4 cup Onion (cubed into 1 inch pieces and petals separated, can also use pearl onions)
- 3/4 cup Green Bell Pepper (cubed into 1 inch pieces)
- 1 teaspoon Cumin seeds (Jeera)
- 3 Dried Red Chili Whole
- 1 1/2 cup Onions (finely chopped, I used yellow onions)
- 5 cloves Garlic (minced )
- 1 inch Ginger (grated )
- 3 Tomato (medium, pureed, about 1.5 cups puree)
- 1/4 cup Yogurt (whisked)
- 1/2 cup Water ((1/3 cup for instant pot method))
- 1-2 Green Chili Pepper (slit vertically into 2*)
- 1/2 teaspoon Garam masala
- Cilantro leaves (to garnish )
- 3 teaspoon Coriander seeds
- 1 teaspoon Fennel Seeds (Saunf)
- 1 teaspoon Black Peppercorns
- 2 Whole Dried Kashmiri Red Chili Pepper
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder (adjust to taste)
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt (adjust to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 516mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.