Kadai Chicken is a popular North Indian dish known for its bold, aromatic flavors from a special freshly-ground spice mix. This dish combines tender chicken with bell peppers and tomatoes in a rich, spicy gravy, making it perfect for pairing with naan or rice.
Kadai Chicken
Ingredients
For Kadai Masala (Special Spice Mix)
For the Kadai Chicken
Instructions
Prepare the Kadai Masala
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In a small pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, and dry red chili over low heat until fragrant.
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Let the spices cool, then grind them into a coarse powder. Set aside.
Cook the Chicken
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Heat ghee and oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
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Add sliced onions and sauté until golden brown.
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Add ginger-garlic paste and green chili, sauté for a minute until raw aroma disappears.
Add the Masala and Tomato
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Add the freshly ground kadai masala and a pinch of turmeric powder. Stir well.
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Add chopped tomato and cook until soft and mushy.
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Pour in the tomato puree and cook until oil begins to separate from the masala mixture.
Add the Chicken and Simmer
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Add chicken pieces and salt. Stir to coat the chicken well with the masala.
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Add water and cover. Simmer for 10–12 minutes until the chicken is tender and cooked through.
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Add capsicum pieces and cook for another 2–3 minutes, keeping the capsicum slightly crisp.
Finish with Kasuri Methi and Garnish
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Crush kasuri methi between your palms and sprinkle over the chicken for added flavor. Mix well.
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Garnish with fresh ginger julienne and serve hot with naan, roti, or steamed rice.
Note
- Reduce or increase red chilies to suit your spice tolerance.
- For a thicker gravy, let the curry simmer uncovered until desired consistency is achieved.
- Add potatoes or bell peppers if you like a heartier curry.
- The curry tastes even better after resting for a few hours, as flavors meld together.