White Chicken Kadai
White Chicken Kadai
Ingredients
- 500 g chicken
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 4 cloves
- 2 onions, medium, made into a paste
- 1 tablespoon ginger-garlic paste
- to taste salt
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala powder
- 1/2 cup yogurt
- 3-4 green chilies, chopped
- 1/2 cup cream
- as needed mozzarella cheese
- as needed oil
- as needed water
For Garnish
- as needed fresh coriander
- as needed green chilies
- as needed ginger, julienned
Instructions
- 1
Heat oil in a pan or Kadai. Add the cumin seeds, green cardamom pods, and cloves; sauté until fragrant.
⏱️ 2 min
- 2
Add the onion paste and sauté for 3–4 minutes until the raw smell disappears.
⏱️ 4 min
- 3
Stir in the ginger-garlic paste and cook for a minute.
⏱️ 1 min
- 4
Add the chicken and salt; cook on high flame for 5–6 minutes until the chicken changes color.
⏱️ 6 min
- 5
Lower the flame and add the cumin powder, coriander powder, garam masala, black pepper, and yogurt. Mix well to combine all ingredients.
⏱️ 2 min
- 6
Add a little water and the chopped green chilies. Cover the pan and cook on low flame for 10 minutes.
⏱️ 10 min
- 7
Remove the lid, add the cream and mozzarella cheese, and mix well. Continue to cook on low flame until the oil separates from the mixture.
⏱️ 5 min
- 8
Garnish with fresh coriander, green chilies, and julienned ginger. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Kadai
- 500 g chicken
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 4 cloves
- 2 onions, medium, made into a paste
- 1 tablespoon ginger-garlic paste
- to taste salt
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala powder
- 1/2 cup yogurt
- 3-4 green chilies, chopped
- 1/2 cup cream
- as needed mozzarella cheese
- as needed oil
- as needed water
For Garnish
- as needed fresh coriander
- as needed green chilies
- as needed ginger, julienned
Instructions
- 1
Heat oil in a pan or Kadai. Add the cumin seeds, green cardamom pods, and cloves; sauté until fragrant.
⏱️ 2 min - 2
Add the onion paste and sauté for 3–4 minutes until the raw smell disappears.
⏱️ 4 min - 3
Stir in the ginger-garlic paste and cook for a minute.
⏱️ 1 min - 4
Add the chicken and salt; cook on high flame for 5–6 minutes until the chicken changes color.
⏱️ 6 min - 5
Lower the flame and add the cumin powder, coriander powder, garam masala, black pepper, and yogurt. Mix well to combine all ingredients.
⏱️ 2 min - 6
Add a little water and the chopped green chilies. Cover the pan and cook on low flame for 10 minutes.
⏱️ 10 min - 7
Remove the lid, add the cream and mozzarella cheese, and mix well. Continue to cook on low flame until the oil separates from the mixture.
⏱️ 5 min - 8
Garnish with fresh coriander, green chilies, and julienned ginger. Serve hot.
⏱️ 1 min