Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

A spicy Indian Chicken with a distinct flavour of Bell Pepper! Goes well with Indian Naan, Roti or even a Parantha! You can have it with French or Italian Bread as well Note: Spices are given keeping in mind international tastes. Can be increased as per taste

Ingredients Nutrition

Directions

  1. Heat oil in a wok.
  2. Add coriander seeds, cinnamon, cardamom and bay leaves.
  3. Once oil is hot, add the sliced onions; fry till golden brown.
  4. Add ginger and garlic and fry till onions are dark brown.
  5. Add cumin powder, coriander powder, garam masala, red chili powder and salt.
  6. Fry the mixture for 5 minutes.
  7. Add chopped tomatoes.
  8. Fry the mixture till the you can see oil separating at the sides.
  9. Add chicken and mix well.
  10. Fry on high heat for 2 minutes, stirring continuously.
  11. Reduce heat to medium and cook covered.
  12. If the spice mixture is dry add little water.
  13. Keep checking occasionally to see that the spice mixture or the chicken does not burn.
  14. Once chicken is done add the quartered green bell peppers and fry for a minute.
  15. Add onion, quartered; fry for a minute.
  16. Add the quartered tomato and fry for a minute.
  17. The last three ingredients need to be cooked, but should not get mashed.
  18. Remove from heat and serve with your favorite bread.
Most Helpful

5 5

My partner brought me a bag of hot Thai chili peppers, so when searching for a recipe I found this (maybe he was hinting that he wanted a good curry????). Having just completed an Indian cooking course I wanted to make this straight away. I used drumsticks instead of a whole chicken. I also upped the spices - using about 3T of ginger & 1T of garlic paste (tastes better if you make it yourself), 1T coriander seeds, 2 bay leaves, 6 cardamom, 1T each of coriander & cumin powders, 2T of garam masala, & the equivalent of 1 & 1/2 chili peppers. Don't think that the garlic & ginger paste will be overpowering, if you saute it on very low the flavour is very mellow. Before reviewing I checked with Sandeep to see whether the recipe as published was as he would have cooked, he has said that he toned the spices down for international tastes. I also used tinned tomatoes instead of fresh, as it is winter here now and the fresh ones are disgusting. Anyway, the taste was amazing, beautiful spices blending into a pleasant (but not overpowering heat). This is by far the best Kadhai Chicken I have had. I served this with raita & my tutor's chapati recipe (which I've posted on zaar). This is a fantastic recipe & I know I will make it again and again. (By the way, my partner & I fought over the last of the sauce - chapati wars!) Thanks for the amazingly fantastic recipe!