Dhaba-Style Kadhai Chicken

Ingredients

• Chicken (Amount not provided in the source)
• Salt (Used for marinating and seasoning; amount not provided)
• Turmeric (Amount not provided in the source)
• Kashmiri red chili powder (Amount not provided in the source)
• Onion (Used both in the cooking base and cut into petals for finishing; amount not provided)
• Tomato (Ripe tomatoes are pureed for the base; additional tomato is cut into petals for finishing)
• Capsicum (Cut into petals for finishing; amount not provided)
• Garlic (Finely chopped and roasted; amount not provided)
• Ginger (Finely chopped and roasted; amount not provided)
• Green chilies (Finely chopped and roasted; amount not provided)
• Cumin seeds (For the freshly roasted kadhai masala; amount not provided)
• Fennel seeds (For the freshly roasted kadhai masala; amount not provided)
• Black pepper (For the freshly roasted kadhai masala; amount not provided)
• Ghee (Used for cooking and roasting the finishing vegetables; amount not provided)
• Oil (Used to heat the kadhai and cook the chicken; amount not provided)

Steps

1. 1

   Marinate the chicken with salt, turmeric, and Kashmiri red chili powder. The source does not provide quantities or a marinating duration.

2. 2

   Cut the onion, tomato, and capsicum into petal-shaped pieces for the finishing garnish.

3. 3

   Finely chop the onion, garlic, ginger, and green chilies. Prepare the ripe tomatoes as a puree.

4. 4

   For the kadhai masala, dry-roast the cumin seeds, fennel seeds, black pepper, and the other listed whole spices until fragrant. Let the roasted spices cool.

5. 5

   Transfer the cooled roasted spices to a spice grinder and grind them coarsely, rather than into a fine powder. Reserve this fresh kadhai masala.

6. 6

   Heat oil in a kadhai. Add the cumin seeds, followed by the chopped onion, garlic, ginger, and green chilies.

7. 7

   Roast the aromatics until they become fragrant.

8. 8

   Add the tomato puree and the prepared kadhai masala. Cook and roast the mixture until the rawness of the tomatoes has completely gone.

9. 9

   Add the marinated chicken and roast it well in the masala so the pieces are coated.

10. 10

    Cover and cook the chicken on dum until it is completely cooked through. The source does not specify a cooking time or internal temperature.

11. 11

    Separately, heat ghee over a high flame. Add the onion, tomato, and capsicum petals and roast them briefly until they develop the described rustic, high-heat character while retaining their texture.

12. 12

    Add the roasted onion, tomato, and capsicum petals to the cooked chicken, along with the remaining kadhai masala, and finish the dish.

13. 13

    Serve the dhaba-style kadhai chicken hot with rumali roti or naan.

Notes

The supplied Instagram description, OCR, and transcript do not provide ingredient quantities, exact spice composition beyond the clearly readable ingredients, marinating time, cooking duration, heat settings, or chicken quantity. These details should be obtained from the creator's linked or direct-message recipe before attempting an exact reproduction. The nutrition values cannot be calculated meaningfully because all quantities are missing.

Nutrition per serving

• main
• South Asian
• Indian
• chicken
• curry
• dhaba-style
• stovetop
• high-heat cooking