Kadai Chicken and Naan

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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 Pantry Essentials
    A frying pan or wok
    Your preferred cooking oil
    Salt and Pepper.
    Marinate the Chicken
    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.
    Prepare your Vegetables
    Tomato: wash and cut into half. Dice one half and cut the other half into cubes
    Bell peppers: wash and cut them into large cubes
    Onion: peel and cut into half. Dice one half and cut the other half into cubes
    Green Chili: wash and slit along the center. This is just for garnish
    Ginger: wash, peel and cut into juliennes
    Coriander: wash and dry. pick out the leaves.
    Cook and Serve
    Heat some oil in your frying pan or wok. Once it gets hot enough, add the diced onions. Keep sauteeing the onions untl they start brown slightly then add the ginger garlic paste and the diced tomatoes. Sautee the them for about 2 minutes. Now add the chicken and a little water to just about cover the chicken and kadai masala, mix well. Cover and bring to a simmer and let it simmer for about 5 minutes, then add the vegetable cubes. Cook for another 5, allow some of the water to evaporate and let the curry reduce to about half. Check 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.
    Garnish the chicken kadai with juliennes of ginger, coriander leaves and sliced green chili and serve with warm naan.