Kadai chicken

• Ready in 30m

• Serves 3

• 234 calories

• 14.04g carbs

Kadai chicken takes roughly 30 minutes from beginning to end. This recipe serves 3. One serving contains 235 calories, 11g of protein, and 16g of fat. For $1.27 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a side dish. 35 people were impressed by this recipe. Head to the store and pick up oil, cashew nuts or, cumin, and a few other things to make it today. It is brought to you by Swasthi's Recipes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

15 ingredients

1. 3/4 cups capsicums/bell peppers
2. 10 cashew nuts or
3. 9 oz chicken
4. 1 broken chili
5. 1/2 tsps cumin
6. 9 servings coriander leaves
7. 3/4 tsps garam masala
8. 1 tsp ginger garlic paste
9. 2 tbsps oil
10. 1/2 cups onions
11. 1/2 cups onions and layers
12. 1/4 tsps chili powder
13. 3 servings salt
14. 1 cup tomatoes
15. 1/4 to

Instructions

1. Add chopped tomatoes to a blender and puree them. You can skip this step if u dont mind using tomatoes directly.Soak cashews in warm water for 10 minutes and make a fine paste adding little water. You can skip this step if using cream.
2. Add oil to a kadai/wok and fry capsicum and cubed onion for 2 minutes, till you begin to smell them good.
3. Transfer to a plate and keep it aside.To the same kadai add broken chili, cumin and fry till the cumin begins to splutter.
4. Add onions and fry till golden.
5. Add ginger garlic paste and fry till the raw smell goes off. Do not burn it.
6. Add chicken and fry for just one to two minutes.Cover and cook till it is almost cooked in its own moisture.
7. Add kadai masala or garam masala with red chili powder.
8. Mix and fry well for just two minutes.
9. Add tomato puree.
10. Mix and cook till almost the raw smell goes off from the tomatoes and the masala thickens. This takes about 5 minutes on a low to medium flame.
11. Add sauted onions and capsicums.
12. Mix and continue to cook for 2 to 3 minutes.
13. Add cashew paste and mix. If desired you can add more red chili powder to bring a good color to the gravy. Cook till the gravy thickens to your desired consistency. If using cream, pour the cream to a bowl, take a portion of the tomato mixture and mix with cream.
14. Add back to the kadai and stir well. Off the heat.Do not overcook kadai chicken. Capsicum and onions should be crunchy.
15. Sprinkle garam masala and coriander leaves.
16. Mix well and cook for just one to two minutes. Off the stove.