SOLARA product used : Granite Kadhai
Kadhai chicken, cooked with lean protein and aromatic spices like turmeric, offers various health benefits. Turmeric contains curcumin, known for its anti-inflammatory properties. The dish often includes vegetables like capsicum and tomatoes, providing essential nutrients and fiber. When prepared with minimal oil and served with whole grains, kadhai chicken can support weight management and heart health.
Ingredients:
- 500g chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 capsicum, sliced
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions:
Prepare Ingredients:
- Cut 500g chicken into pieces.
- Finely chop 2 onions and 2 tomatoes.
- Slice 1 capsicum.
- Slit 2-3 green chilies.
- Prepare 1 tablespoon of ginger-garlic paste.
- Measure out spices: 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, and salt to taste.
- Keep 2 tablespoons of oil and fresh coriander leaves for garnish ready.
Cooking:
- Heat 2 tablespoons of oil in a kadhai or skillet over medium heat.
- Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in 1 tablespoon of ginger-garlic paste and sauté for a minute until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add all the dry spices - 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, and salt to taste. Cook for another minute.
- Add the chicken pieces to the kadhai and mix well to coat them with the masala.
- Cover and cook for about 10-15 minutes or until the chicken is cooked through, stirring occasionally to prevent sticking.
- Once the chicken is almost done, add the sliced capsicum and slit green chilies. Cook for another 5 minutes.
Serve:
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
