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Kadai Chicken

Kadai Chicken

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 1
Calories 300-350
Best Season All Year
Ingredients
    For Kadai Masala (Special Spice Mix)
  • 1/2 teaspoon Coriander Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Fennel Seeds
  • 1/4 teaspoon Peppercorns
  • Cinnamon - a small piece
  • 1 Dry Red Chili
    • For the Kadai Chicken
  • 100 grams Chicken (boneless, cut into bite-sized pieces)
  • 1/2 teaspoon Ghee
  • 1/2 teaspoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1 Onion (finely sliced)
  • 1/2 teaspoon Ginger-Garlic Paste
  • 1 Tomato (chopped)
  • 1 Green Chili (slit
  • Turmeric Powder a pinch
  • 1/4 Tomato Puree
  • 1/4 Water
  • Salt to taste
  • 1/4 Capsicum (cut into cubes)
  • Kasuri Methi (dried fenugreek leaves) a pinch
  • Fresh Ginger Julienne for garnish
Instructions
    Prepare the Kadai Masala
  1. In a small pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, and dry red chili over low heat until fragrant.
  2. Let the spices cool, then grind them into a coarse powder. Set aside.
    3. Cook the Chicken
  3. Heat ghee and oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
  4. Add sliced onions and sauté until golden brown.
  5. Add ginger-garlic paste and green chili, sauté for a minute until raw aroma disappears.
    6. Add the Masala and Tomato
  6. Add the freshly ground kadai masala and a pinch of turmeric powder. Stir well.
  7. Add chopped tomato and cook until soft and mushy.
  8. Pour in the tomato puree and cook until oil begins to separate from the masala mixture.
    9. Add the Chicken and Simmer
  9. Add chicken pieces and salt. Stir to coat the chicken well with the masala.
  10. Add water and cover. Simmer for 10–12 minutes until the chicken is tender and cooked through.
  11. Add capsicum pieces and cook for another 2–3 minutes, keeping the capsicum slightly crisp.
    12. Finish with Kasuri Methi and Garnish
  12. Crush kasuri methi between your palms and sprinkle over the chicken for added flavor. Mix well.
  13. 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.
Read it online: https://tastespread.com/recipe/kadai-chicken/