Kadai Chicken and Naan

Naan is a leavened, oven-baked flatbread found in South Asian cuisines. Naan is made from dry yeast, all-purpose flour, warm water, sugar, salt, ghee and yoghurt and generally cooked in tandoor – the clay oven.

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    Naan 2.0 Unit(s)


    Red Bell Pepper 1.0 Unit(s)

    Red Bell Pepper

    Ginger 10.0 grams


    Medium Red Onion 1.0 Unit(s)

    Medium Red Onion

    Small Green Bell Pepper 1.0 Unit(s)

    Small Green Bell Pepper

    Medium Green Chili 1.0 Unit(s)

    Medium Green Chili

    Large Tomato 1.0 Unit(s)

    Large Tomato

    Coriander 3.0 grams


    Fresh Ginger and Garlic Paste 20.0 grams

    Fresh Ginger and Garlic Paste

    Kadai Masala 10.0 grams

    Kadai Masala

    Chicken Thighs 120.0 grams

    Chicken Thighs

    • Time : 30.0 mins
    • |
    • Calories: 879.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 131.0 g
    : Your Kitchen Essentials
    Utensils: A frying Pan or Wok |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the chicken out of the fridge for 15 minutes.
    Marinate the chicken with half the kadai masala, salt, pepper, a touch of the ginger garlic paste and some cooking oil to help the marinade stick.

    Wash and dry the vegetables prior to chopping (as required):
    - Tomato: cut into half. Dice one half and cut the other half into cubes
    - Bell peppers: cut them into large cubes
    - Onion: peel and cut into half. Dice one half and cut the other half into cubes
    - Green Chili: slit along the center. This is just for garnish
    - Ginger: peel and cut into juliennes
    - Coriander: pick out the leaves.
    : Cook, Plate and Serve
    Heat some oil in your frying pan or wok. Once it gets hot enough, add the diced onions. Keep sautéing the onions until they start brown slightly then add the ginger garlic paste and the diced tomatoes. Sauté them for about 2 minutes. Now add the chicken and a little water to just about cover the chicken. Add kadai masala, mix well. Cover and bring to a simmer and let it simmer for about 5 minutes, then add the vegetable cubes (bell pepper, onion, tomato). Cook for another 5, allow some of the water to evaporate and let the curry reduce to about half. Check and adjust the seasoning.

    Warm the Naan on a pan, microwave or oven. Sprinkle some water on it before warming it up or it is likely to dry out.

    Plate and Serve:
    Garnish the chicken kadai with juliennes of ginger, coriander leaves and sliced green chili and serve with warm naan.