Bring the flavors of a traditional Indian dhaba to your kitchen with our Kadai Chicken recipe, a fiery and aromatic delight. Named after the ‘kadai’ or wok in which it’s cooked, this dish is a rich tapestry of tender chicken pieces simmered in a spicy tomato gravy with bell peppers and freshly ground spices. Each bite is a burst of flavor, with the kadai masala infusing the succulent chicken with a rustic, smoky charm. Perfect for spice lovers and those yearning for authentic Indian cuisine, Kadai Chicken is a simple yet bold dish that pairs wonderfully with naan or rice. So, let’s get cooking and fill your home with the tantalizing aromas of this beloved Indian curry!
AuthorJulia ForesekCategoryChicken, IndianDifficultyIntermediateMarinate the Chicken:
Mix chicken pieces with turmeric powder and salt. Set aside for at least 15 minutes.
Prepare Kadai Masala:
Dry roast coriander seeds, cumin seeds, fennel seeds, dried red chilies, and peppercorns in a pan until aromatic. Cool and grind to a coarse powder.
Cook the Chicken:
Heat oil in a kadai or wok. Add the marinated chicken and fry until it turns white and is partially cooked. Remove and set aside.
Make the Gravy:
In the same kadai, add more oil if needed. Sauté onions until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add bell peppers and sauté for a few minutes.
Mix in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and the oil starts to separate.
Combine Chicken and Masala:
Add the partially cooked chicken to the kadai. Stir well to combine with the gravy.
Sprinkle the kadai masala and garam masala. Mix well and cook until the chicken is fully done and the gravy is thick.
Garnish and Serve:
Garnish with fresh coriander leaves and julienned ginger. Serve hot with naan, roti, or rice.
Ingredients
Directions
Marinate the Chicken:
Mix chicken pieces with turmeric powder and salt. Set aside for at least 15 minutes.
Prepare Kadai Masala:
Dry roast coriander seeds, cumin seeds, fennel seeds, dried red chilies, and peppercorns in a pan until aromatic. Cool and grind to a coarse powder.
Cook the Chicken:
Heat oil in a kadai or wok. Add the marinated chicken and fry until it turns white and is partially cooked. Remove and set aside.
Make the Gravy:
In the same kadai, add more oil if needed. Sauté onions until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add bell peppers and sauté for a few minutes.
Mix in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and the oil starts to separate.
Combine Chicken and Masala:
Add the partially cooked chicken to the kadai. Stir well to combine with the gravy.
Sprinkle the kadai masala and garam masala. Mix well and cook until the chicken is fully done and the gravy is thick.
Garnish and Serve:
Garnish with fresh coriander leaves and julienned ginger. Serve hot with naan, roti, or rice.
