Photograph of the finished Kadai chicken

India · Gà xào kadai

Kadai chicken

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Herbs Herbs 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast coriander seeds with dried chilies for 3 minutes, then coarsely grind them to make kadai masala.
  2. 2 Sauté ginger and garlic in hot oil for 1 minute, then add the chicken and stir-fry for 5 minutes until browned.
  3. 3 Add chopped tomatoes and masala sauce, stir for 8 minutes until the sauce thickens and coats the chicken.
  4. 4 Add diced onions and bell peppers and sauté over high heat for 5 minutes to retain their crispness.
  5. 5 Sprinkle with garam masala and cilantro, stir well, then turn off the heat.
Start cooking