Best Indian Kadai Chicken Recipes

KADAI CHICKEN

Kadai Chicken image

This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chile peppers according to your taste.

Provided by priya

Categories World Cuisine Recipes Asian Indian

Time 33m

Yield 4

Number Of Ingredients 4

Ingredients

5 teaspoons vegetable oil
7 dried red chile peppers, finely chopped
5 tomatoes, finely chopped
4 boneless chicken breasts, cut into bite-size pieces

Steps:

Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 33.4 g, Cholesterol 58.5 mg, Fat 12.3 g, Fiber 2.2 g, Protein 29.3 g, SaturatedFat 1.6 g, Sodium 220.3 mg, Sugar 4.9 g

INDIAN KADAI CHICKEN

Indian Kadai Chicken image

Make and share this Indian Kadai Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

1 kg chicken, washed,cleaned and cut into big pieces
4 tablespoons oil
1/2 cup onion, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili powder
salt

Steps:

Grind corriander seeds and whole red chillies into a coarse powder.
Heat oil in a kadai.
Add bay leaves.
After about 30 seconds, add onions and saute till they turn light golden brown.
Add ginger-garlic paste.
Saute for 2 minutes on medium flame.
Add the above coarse powder.
Stir well.
Add tomatoes and cook till they are fully cooked.
Add chicken pieces, salt to taste and red chilli powder.
Mix well.
Cover the kadai.
Cook till the chicken becomes tender.
Sprinkle garam masala powder over the chicken.
Garnish with corriander leaves and onion rings.
Serve hot with rotis or parathas.

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