Kadhai chicken

Name: Kadhai chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Georgian
Ingredients: 10.00 g Green chili (for dry roasting); 6.00 g Coriander seeds; 6.00 g Fennel seeds; 3.00 g cumin seeds; 3.00 g black peppercorns; 60.00 ml Vegetable oil; 1.00 ცალი Bay leaf; 300.00 g Onion (finely chopped); 15.00 g ginger and garlic paste; 6.00 g Chilli powder; 3.00 g Coriander powder; 2.00 g Cumin powder; 600.00 g Tomatoes (crushed); 800.00 g Chicken meat (thigh or breast); 10.00 g Green chili (chopped); 150.00 g Bell Pepper; 100.00 g Onion (sliced into strips); 2.00 g Fenugreek leaves (dried); 2.00 g Garam masala; 8.00 g Salt; 5.00 g Sugar; 100.00 g Tomatoes (sliced into strips); 15.00 g Fresh coriander (chopped); 15.00 ml Lime juice

This deeply spiced chicken curry is traditionally prepared in a deep cooking pot called a 'kadhai' but can be made in a frying pan if you can't get your hands on one!

Prep25 min

Cook35 min

Servings4

Cal/serving700

#chicken#dinner#marinated#indian

Ingredients

Servings

Vegetable oil60 ml
Bay leaf1 ცალი
Lime juice15 ml

Instructions

14 steps

1
To make the spice mix, dry roast all of the spices together in a pan until they release their flavour, this will take 2 minutes. Pound them in a mortar and pestle to a coarse crush.
2
To make the kadhai chicken, heat the oil in a kadhai or lidded frying pan and add the bay leaf and finely chopped onions. Fry for 10-12 minutes until the onions are golden in colour.
3
Add the ginger and garlic paste and fry for a minute. Stir in the chilli powder, ground coriander and cumin and cook for another couple of minutes.
4
Add the blended tomatoes and continue cooking until the tomatoes are reduced by half.
5
Add the chicken and fry on a high heat for 2-3 minutes to quickly sear it. Then reduce the heat, cover with a lid and cook for 6-8 minutes until the meat is almost cooked.
6
Add the green chillies, pepper and onion strips, crushed spice mix, fenugreek leaves, garam masala, salt and sugar and cook for another minute or so.
7
Finally, add the tomato strips, mix well, sprinkle the coriander leaves, squeeze in the lime juice and remove from heat. Keep warm.
8
To make the naans, mix the flour, baking powder and salt together in a large bowl.
9
Whisk together the milk, eggs and sugar in another bowl, then add this to the flour mixture and knead lightly to make a soft dough (take care not to overwork the dough or it will become too stretchy). Cover with a damp cloth and leave to rest for 15 minutes.
10
Pour the oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, roll out each one into a circle about 9cm/3½in in diameter, and then gently stretch out one side to form the traditional teardrop shape. Top each naan with the chopped garlic and coriander.
11
Pre-heat a grill to high.
12
Heat a large frying pan until hot, the place two naans into the pan. Cook for a couple of minutes, until it starts to get slightly coloured. Repeat this process for all the naans.
13
Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Serve the naans hot, or wrap in a tea towel to keep warm.
14
Serve the kadhai chicken with the homemade garlic and coriander naan.

Nutrition

1 serving ≈ 413 g

Nutrition values are estimates. - means data is unavailable.

700

kcal

72.2g

Protein

36.3g

Carbs

28.9g

Fat

8.3g

Fiber

My notes and cooking history

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Kadhai chicken

Ingredients

Instructions

Nutrition

My notes and cooking history

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