Kadai Chicken
Tender chicken pieces simmered in a rich, spicy tomato-based gravy with crisp bell peppers and onions. The freshly ground Kadai Masala gives this dish its signature aromatic and robust flavor. A restaurant favorite you can easily make at home.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Fresh Kadai Masala
- b.Heat a small, dry pan over low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, and dried red chilies.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
- d.Remove from heat and let the spices cool completely.
- e.Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
- 2
Step 2
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure the chicken is evenly coated.
- d.Cover and set aside to marinate for at least 20 minutes at room temperature.
- 3
Step 3
- a.Cook the Gravy Base
- b.Heat ghee in a kadai or heavy-bottomed pan over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- d.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Stir in the tomato puree, Kashmiri red chili powder, and the remaining 1 tsp of salt.
- f.Cook the mixture for 10-12 minutes, stirring occasionally, until it thickens and you see ghee separating from the masala at the edges.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken to the kadai with the gravy base.
- c.Increase the heat to high and sauté for 4-5 minutes, stirring continuously, to sear the chicken on all sides.
- d.Reduce the heat to medium-low, cover the kadai, and let the chicken cook for 15-18 minutes, or until it is about 80% cooked. Stir once or twice in between.
- 5
Step 5
- a.Add Vegetables and Finish
- b.Uncover the kadai and add the cubed onion and capsicum.
- c.Sprinkle over 2-3 tsp of the freshly prepared Kadai Masala (or more, to taste).
- d.Mix well and cook, uncovered, for another 5-7 minutes. The chicken should be fully cooked, and the vegetables should be tender yet retain a slight crunch.
- e.Stir in the garam masala, crushed kasuri methi, and half of the ginger juliennes. Cook for 1 more minute to combine the flavors.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with fresh coriander leaves and the remaining ginger juliennes.
- c.Let the Kadai Chicken rest for 5-10 minutes before serving to allow the flavors to deepen.
- d.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, always use freshly ground Kadai Masala. The aroma is far superior to store-bought versions.
- 2Do not overcook the capsicum and cubed onions. They should remain slightly crunchy to provide a contrasting texture to the soft chicken.
- 3Using ripe, red tomatoes for the puree will give the gravy a vibrant color and a naturally sweet and tangy taste.
- 4If the gravy becomes too thick during cooking, add a splash of hot water to reach your desired consistency.
- 5For a richer flavor, you can add a tablespoon of heavy cream or cashew paste at the end of cooking.
- 6Using bone-in chicken adds more depth and flavor to the gravy compared to boneless chicken.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer cubes to make Kadai Paneer. Add the paneer along with the capsicum and onions in the final step to prevent it from becoming chewy.
Boneless VersionBoneless Version
Use 500g of boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. The cooking time for the chicken will be shorter, around 10-12 minutes in step 4.
Other ProteinsOther Proteins
This recipe works well with mushrooms (Kadai Mushroom) or prawns (Kadai Prawns). Adjust cooking times accordingly as they cook much faster than chicken.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Antioxidants
The tomatoes in the gravy are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute antioxidant properties.
Anti-inflammatory Properties
Many spices used in the Kadai Masala, such as ginger, turmeric, and coriander, are known for their natural anti-inflammatory effects, which can help reduce inflammation in the body.
Boosts Metabolism
The presence of spices like black pepper and red chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of this Kadai Chicken recipe contains approximately 380-450 calories, depending on the cut of chicken used and the amount of ghee. This estimate does not include accompaniments like naan or rice.