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Nutrition Facts
Serving Size 1 (427g) Recipe makes 3 servings
Calories 660
Calories from Fat 445		(67%)
Amount Per Serving		%DV
	Total Fat 49.5g	76%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 17.9g
	Polyunsaturated Fat 16.8g
	Trans Fat 0.1g
Cholesterol 152mg		50%
Sodium 162mg		6%
Potassium 883mg		25%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 3.3g	13%
	Sugars 6.8g
Protein 40.4g		80%
detailed view... how is this calculated?

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Indian Kadai Chicken

Recipe #72321 | 1¼ hours | 25 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Oct 2, 2003

From the Thursday magazine.

SERVES 3 (change servings and units)

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

Directions

1
Grind corriander seeds and whole red chillies into a coarse powder.
2
Heat oil in a kadai.
3
Add bay leaves.
4
After about 30 seconds, add onions and saute till they turn light golden brown.
5
Add ginger-garlic paste.
6
Saute for 2 minutes on medium flame.
7
Add the above coarse powder.
8
Stir well.
9
Add tomatoes and cook till they are fully cooked.
10
Add chicken pieces, salt to taste and red chilli powder.
11
Mix well.
12
Cover the kadai.
13
Cook till the chicken becomes tender.
14
Sprinkle garam masala powder over the chicken.
15
Garnish with corriander leaves and onion rings.
16
Serve hot with rotis or parathas.

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Featured Reviews for This Recipe

From: Zanni

On Jan 22, 2009

As written I felt this curry was a bit strong flavored. It wasn't bad, just a little too much garam masala for our liking. Next time I'll decrease it to 2 tsp and perhaps add it earlier in the cooking so the flavors have time to calm a bit. I didn't have whole coriander seeds or red chilies, so I used 1 tsp coriander powder and 1 tsp crushed red pepper flakes. It was a bit spicy, I'll decrease the pepper next time. I used boneless thighs, so it cooked very quickly. It was also very quick and easy to make.

0 people found this review helpful

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From: Mellowpuff

On Jan 21, 2009

This was nice & extremely easy to whip up. I make a lot of Indian food, but this is not one I would repeat - that's why I gave it 3 stars. A lot of people just loved this though, so always depends on personal taste!! thanks!!

0 people found this review helpful

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From: nikki oberroi

On Apr 28, 2004

Hi Charisma, It is the most wonderful recipe I have ever come across in Indian cooking.I must say I am a horrible cook and this is the only recipe my husband relished and demanded to be cooked again.thanks a lot.

5 people found this review helpful

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From: Chef #301119

On Mar 14, 2006

OH my goodness!!! This is a delicious recipe. I've never made Indian food but, I told my boyfriend I bought it to see what he would say and He said he would definitly go back to the "restaurant" again. (I confessed once I got my fill of rave reviews)

4 people found this review helpful

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Read all 22 reviews