Kadhai chicken

This deeply spiced kadhai chicken is tender strips of boneless chicken cooked in a vibrant tomato and spice sauce. Traditionally prepared in a kadhai pan, the dish combines warmth from red and green chillies, earthy fenugreek, and fresh coriander finished with a squeeze of lime for bright, fresh flavour.

By Vivek Singh
From Saturday Kitchen

This recipe scores a Nutri-Score C, reflecting its balanced use of protein-rich chicken and moderate fat content balanced by vegetables and spices that provide fibre and antioxidants.

Method

1. Prepare the spice mix (2 mins): Dry roast the chillies, coriander seeds, fennel seeds, cumin seeds, and black peppercorns in a pan over medium heat until aromatic. Pound them coarsely in a mortar and pestle to release the flavours.
2. Start the chicken base (10–12 mins): Heat the oil in a kadhai or lidded frying pan. Add the bay leaf and 1½ chopped onions. Fry over medium heat until the onions turn golden and fragrant.
3. Add aromatics and spices (3 mins): Stir in the ginger and garlic paste and fry for a minute. Mix in the red chilli powder, ground coriander, and ground cumin, cooking for 2 more minutes to blend the spice flavours well.
4. Cook the tomato sauce (until reduced by half): Pour in the blended tomatoes and simmer, stirring occasionally until the sauce thickens and reduces by half. This intensifies the tomato and spice flavours.
5. Sear the chicken (2–3 mins): Add the chicken strips and cook on high heat to sear, locking in the juices. Then reduce heat, cover with lid, and cook gently for 6–8 mins until nearly cooked through.
6. Finish with vegetables and spices (1–2 mins): Add the green chillies, pepper strips, onion strips, crushed spice mix, dried fenugreek leaves, garam masala, salt, and sugar. Stir and cook for a minute to combine flavours.
7. Add final touches and rest: Stir in the tomato strips, scatter fresh coriander leaves, squeeze in lime juice, and remove from heat. Keep warm while you prepare the naans.
8. Make the naans (15 mins resting plus cooking): Combine flour, baking powder, and salt in a large bowl. Whisk milk, egg, and sugar in another bowl. Add the wet ingredients to the dry and knead lightly until soft dough forms. Cover and rest for 15 minutes.
9. Shape and flavour naans: Coat dough with oil, divide into 16 pieces. Roll each into a 9cm circle then stretch one side into a teardrop shape. Sprinkle with chopped garlic and coriander.
10. Cook naans: Heat a frying pan over medium-high heat. Cook two naans for a couple of minutes until lightly coloured. Flip and then transfer the pan to a hot grill for 1 minute until puffed and golden.
11. Serve: Serve the fragrant kadhai chicken hot with the garlic and coriander naans for a delicious, warming meal.

Suggested Wine Pairing

• La Vieille Ferme Rouge: This easy-drinking red has bright red fruit and gentle spice that complements the warmth of the kadhai chicken’s spices.
• M&S India Pale Lager: A crisp lager with mild hop bitterness, it refreshes the palate between bites of the spicy chicken curry.
• Tesco Finest Gewürztraminer: This aromatic white wine with tropical fruit and floral notes balances the heat and complements the coriander and fenugreek hues.

What can you serve with this

1. Steamed Basmati Rice: Its light, fluffy texture soaks up the rich curry, balancing the spices perfectly.
2. Cucumber Raita: Cooling yoghurt with cucumber helps tone down the heat and adds a creamy contrast.
3. Mixed Vegetable Sauté: Adds fresh textures and colours that brighten the meal.
4. Pickled Onions: Sharp acidity cuts through the richness and adds zing.
5. Mint Chutney: Adds a fresh herbal note that complements coriander flavours.

FAQs for Kadhai Chicken

• What is kadhai chicken? It’s a traditional North Indian chicken curry cooked with spices in a thick, tomato-based sauce.
• Can I make kadhai chicken without a kadhai? Yes, a deep frying pan or wok works just fine.
• What spices are essential in kadhai chicken? Red dried chillies, coriander seeds, cumin seeds, fenugreek leaves, and garam masala are key.
• How spicy is kadhai chicken? It has moderate heat from dried and fresh chillies but can be adjusted to taste.
• What is the best cut of chicken for this recipe? Skinless boneless chicken thighs work best for tenderness and flavour.
• Can I use chicken breast instead of thighs? Yes, but thighs stay juicier and more flavourful.
• How should kadhai chicken be served? Typically with naan or steamed rice to balance the rich spices.

Nutri-score Health Check

This kadhai chicken recipe scores a Nutri-Score of C using the latest guidelines, reflecting a balanced meal with good protein content and moderate fat from oil and chicken thighs.

Positive Factors

• Chicken thighs supply high-quality protein.
• Fresh tomatoes and spices provide fibre and antioxidants.
• Moderate use of oil balances flavour and fat content.

Negative Factors

• Vegetable oil adds fat calories though in moderate quantity.
• Sugar is used sparingly but contributes to calories.

The score is automatically calculated from ingredients and serves as a general guide to nutritional value.