Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 tbsp oil
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 cup heavy cream
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- Kadai or wok
- Blender or spice grinder
Step-by-step instructions:
1. Heat oil in a kadai or wok over medium heat. Add cumin and coriander seeds and fry until fragrant.
2. Add onions and fry until golden brown.
3. Add ginger and garlic paste and fry for 1-2 minutes.
4. Add green bell pepper and fry for 2-3 minutes.
5. Add tomatoes, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5-7 minutes or until the tomatoes are soft and mushy.
6. Remove the kadai from heat and let the mixture cool down.
7. Once cooled, blend the mixture into a smooth paste.
8. Heat the kadai again and add the chicken pieces. Fry until golden brown.
9. Add the blended mixture and mix well.
10. Add heavy cream and mix well.
11. Cover the kadai and cook for 10-15 minutes or until the chicken is cooked through.
12. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 30g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken.
- You can use coconut cream instead of heavy cream for a dairy-free option.
Variations:
- You can add vegetables like carrots, peas, or potatoes to the dish.
- You can use different types of meat like lamb or beef instead of chicken.
Tips and tricks:
- Make sure to blend the mixture into a smooth paste for a creamy texture.
- You can adjust the spice level according to your taste.
- You can marinate the chicken in yogurt and spices for a few hours before cooking for extra flavor.
Storage instructions:
Store the leftover creamy kadai chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the creamy kadai chicken in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the creamy kadai chicken in a kadai or a serving dish. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with naan bread or rice.
- Pair with a cucumber raita or a side salad.
Suggested side dishes:
- Garlic naan bread
- Basmati rice
- Cucumber raita
- Side salad
Troubleshooting advice:
- If the sauce is too thick, add a little water or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Store the leftover creamy kadai chicken in the refrigerator and consume within 3 days.
Food history:
Kadai chicken is a popular Indian dish that originated in the northern region of India. It is a spicy and flavorful dish that is often served with naan bread or rice.
Flavor profiles:
Spicy, creamy, and flavorful
Serving suggestions:
Serve the creamy kadai chicken hot with naan bread or rice.
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Region: Indian