Punjab
Kadai chicken
Freshly pounded coriander and red chillies, a hot kadai and chicken. Loud, rustic, wonderful.
50 minTime
38 gProtein each
hotSpice
Make it your way
Grandma's wayPounded masala, a kadai, high heat. Classic.
The original441kcalsame
38 gproteinsame
5 gfibresame
50minutessame
Classic kadai chicken.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dry roast coriander seeds, red chillies and cumin for 2 minutes. Cool and pound coarsely.
- 2Heat oil in a kadai, fry the onion until golden, then add ginger garlic paste and turmeric.
- 3Add the chicken and sear on high heat, stirring, for 6 to 8 minutes.
- 4Add tomatoes, salt and two thirds of the kadai masala. Cover and cook, stirring now and then, until the chicken is cooked through with no pink near the bone.
- 5Add capsicum, green chilli, ginger juliennes, the remaining masala, garam masala and kasuri methi. Toss on high heat for 3 minutes and finish with coriander.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.