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Poulet Kadai

Name: Poulet Kadai
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: IN
Ingredients: 800g chicken, bone-in or boneless, in pieces; 1 tbsp coriander seeds; 4 dried red chilies; ½ tsp black peppercorns; 4 tbsp oil; 2 onions, finely chopped; 1½ tbsp ginger-garlic paste; 4 tomatoes, finely chopped; ½ tsp ground turmeric; 1 green bell pepper, in strips; 3 green chilies, slit; 1 tsp kasuri methi; 1 tbsp fresh ginger, julienned

⏱

15m

Prépa

🔥

35m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Un curry de poulet relevé style dhaba, cuit rapidement au kadai avec tomates fraîches, piments verts et coriandre fraîchement concassée.

#indian#chicken#kadai#spicy#dhaba#punjabi#bell-pepper

Portions

Ingrédients

Nutrition

calories410

protein38g

carbs12g

fat23g

fiber3g

Par portion

Étapes

🔒

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Crush the spices

Dry-roast the coriander seeds, red chilies and peppercorns for 2 minutes and crush coarsely.

⏱2:00

Cook the base

Heat the oil in a kadai, cook the onions until golden, add the ginger-garlic paste for 1 minute, then the tomatoes, turmeric and 1½ tsp salt. Cook until the tomatoes break down, about 8 minutes.

⏱10:00

Add the chicken

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Finish on high heat

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Crush the spices

Dry-roast the coriander seeds, red chilies and peppercorns for 2 minutes and crush coarsely.

⏱2:00

Cook the base

Heat the oil in a kadai, cook the onions until golden, add the ginger-garlic paste for 1 minute, then the tomatoes, turmeric and 1½ tsp salt. Cook until the tomatoes break down, about 8 minutes.

⏱10:00

Add the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Finish on high heat

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Punjab dhabas📅 20th century🥘 IN

Dhabas — roadside eateries serving truckers along North India's highways — are famous for robust, freshly cooked food. Kadai chicken is one of their signatures: cooked to order in a blazing iron kadai and served straight to the table.

The freshly pounded coriander and red chili mix gives it a rustic aroma that sets it apart from smoother restaurant curries.