Kadai Chicken
A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.
2 lb chicken thighs, boneless, skinless, cut into 1-1.5 inch pieces
1 ½ tsp salt
½ tsp black pepper, freshly ground
½ cup yogurt, plain, whisked
½ lemon, juice only
3 tbsp vegetable oil
1 tbsp unsalted butter
1 onion, medium, thinly sliced
1 tbsp ginger, finely grated
4 clove garlic, finely grated
1 ½ cup tomato, finely chopped
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
3 dried red chilies
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
½ tsp fenugreek seeds
½ tsp turmeric
1 tsp kashmiri chili powder
½ tsp garam masala
1 tbsp kasuri methi, crushed between palms
2 tbsp cilantro, chopped
2 tbsp cream, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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