Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Kadai or wok
Step-by-step instructions:
1. In a bowl, marinate the chicken with yogurt, cumin powder, coriander powder, garam masala, turmeric powder, salt, and pepper. Set aside for at least 30 minutes.
2. Heat the oil in a kadai or wok over medium-high heat. Add the onion and sauté until translucent.
3. Add the garlic and ginger and sauté for another minute.
4. Add the tomato paste and cook for 2-3 minutes until the oil separates.
5. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
6. Add the diced bell peppers and cook for another 5 minutes until the peppers are tender.
7. Garnish with chopped cilantro and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken: can be substituted with tofu or paneer for a vegetarian option
- Yogurt: can be substituted with coconut milk for a dairy-free option
- Bell peppers: can be substituted with any other vegetables such as zucchini, mushrooms, or eggplant
Variations:
- Add a teaspoon of chili powder for extra heat
- Use bone-in chicken for a more flavorful dish
- Add a can of diced tomatoes for a more saucy dish
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to ensure it's tender and flavorful
- Use a non-stick kadai or wok to prevent the chicken from sticking
- Add a splash of water if the dish is too dry
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a traditional Indian-style kadai or wok for an authentic presentation.
Garnishes:
Garnish with chopped cilantro for a pop of color and flavor.
Pairings:
Serve with rice or naan for a complete meal.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the dish is too spicy, add more yogurt to tone down the heat.
- If the dish is too dry, add a splash of water or chicken broth.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Kadai chicken is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
The dish is savory and slightly spicy with a creamy yogurt sauce.
Serving suggestions:
Serve hot with rice or naan for a complete meal.
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Region: Indian