Kadai chicken is a popular North Indian dish known for its rich, bold flavors and aromatic spices. Cooked in a “kadai,” a traditional Indian wok, this dish features succulent chicken pieces simmered in a thick, spicy tomato-based gravy infused with freshly ground kadai masala made from a blend of dried red chilies, coriander seeds, and other spices. Bell peppers and onions add texture and color, making this dish as visually appealing as it is delicious. Kadai chicken is perfect for serving with naan, roti, or steamed basmati rice, making it a hearty and satisfying meal that’s perfect for any occasion, whether it’s a festive gathering or a cozy family dinner.
Ingredients:
- 1 lb (500g) boneless chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 2 green chilies, slit (optional)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
- 1/4 cup fresh cream (optional)
- Fresh cilantro, chopped (for garnish)
For the Kadai Masala:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 dried red chilies
- 4-5 black peppercorns
- 1 small cinnamon stick
Instructions:
- Prepare the Kadai Masala:
- In a small dry skillet, toast the coriander seeds, cumin seeds, fennel seeds, dried red chilies, black peppercorns, and cinnamon stick over medium heat until fragrant, about 2-3 minutes. Let them cool slightly.
- Once cooled, grind the spices into a coarse powder using a spice grinder or mortar and pestle. Set aside.
- Cook the Chicken:
- Heat the oil in a kadai or large skillet over medium-high heat. Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
- Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add the chicken pieces and cook, stirring occasionally, until they are no longer pink and start to brown slightly, about 5-7 minutes.
- Add the Spices:
- Stir in the turmeric powder, red chili powder, ground cumin, ground coriander, and the freshly ground kadai masala. Mix well to coat the chicken with the spices.
- Add the pureed tomatoes, green chilies (if using), and salt to taste. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 5-7 minutes.
- Add the Bell Peppers:
- Add the cubed green and red bell peppers to the kadai. Mix well and cook for another 5-7 minutes until the peppers are tender but still slightly crisp.
- Finish the Dish:
- Stir in the garam masala and fresh cream (if using) to give the dish a rich and creamy texture. Simmer for an additional 2-3 minutes to allow the flavors to meld.
- Garnish and Serve:
- Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Kadai chicken is a flavorful and aromatic dish that brings the authentic taste of Indian cuisine to your table. Its bold, spicy flavors and succulent chicken pieces make it a favorite for those who enjoy a bit of heat and richness in their meals. Enjoy it with your favorite Indian bread or rice for a complete and satisfying experience.
