Kadai Chicken Recipe

Introduction

Kadai Chicken is a flavorful and aromatic Indian dish featuring tender chicken cooked in a spicy tomato-based gravy with freshly roasted spices. This recipe brings out rich, bold tastes perfect for a satisfying meal any day of the week.

Ingredients

• 1 kg Chicken
• 2 large Onions, peeled and sliced
• 2 Tomatoes, chopped finely
• 1 Bell Pepper, chopped
• 2 Green chillies, slit
• 2 tbsp Ginger Garlic paste
• 2 tsp Garam masala powder
• 1 cup Cream
• 2 tbsp Oil
• 3 tbsp Coriander leaves for garnishing
• 1 tbsp Ginger, peeled and julienned for garnishing
• Salt to taste

For Roasting:

• 7 Dry Red chillies
• 3 tbsp Coriander seeds

Instructions

1. Step 1: Roast the dry red chillies and coriander seeds in a pan until aromatic. Let them cool, then grind into a coarse powder using a spice grinder or blender.
2. Step 2: Heat oil in a heavy-bottomed pan or Kadai. Add the sliced onions and sauté until they turn golden brown.
3. Step 3: Add ginger-garlic paste to the onions and cook until the raw smell disappears.
4. Step 4: Stir in the finely chopped tomatoes and cook until they become soft and pulpy.
5. Step 5: Add the chicken pieces to the pan and sauté for about 5 minutes.
6. Step 6: Mix in the freshly ground spice powder, garam masala, and salt. Cook until the chicken is fully cooked and tender.
7. Step 7: Add the chopped bell pepper and slit green chillies, cooking for another 5 minutes to soften the vegetables slightly.
8. Step 8: Stir in the cream and cook for 2 minutes more. Garnish with fresh coriander leaves and julienned ginger before serving.

Tips & Variations

• For extra heat, add more green chillies or a pinch of red chili powder.
• You can substitute cream with coconut milk for a lighter, dairy-free version.
• Serve with naan, roti, or steamed basmati rice to soak up the flavorful gravy.
• Using freshly roasted and ground spices elevates the taste significantly compared to pre-ground powders.

Storage

Store leftover Kadai Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water or cream if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken works well and cooks faster. Adjust cooking time accordingly to avoid overcooking.

What can I use if I don’t have a Kadai (wok)?

A heavy-bottomed pan or skillet can be used instead; just ensure even heating for the best cooking results.

Kadai Chicken Recipe

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4.6 from 623 reviews

Kadai Chicken is a flavorful and aromatic North Indian dish made with tender chicken cooked in a spicy tomato-onion gravy, enhanced with freshly roasted and ground spices, creamy textures, and garnished with fresh coriander and ginger. This vibrant dish is traditionally prepared in a heavy-bottomed pan or Kadai, delivering a rich, well-balanced taste perfect for a hearty meal.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 kg Chicken
• 2 large Onions, peeled and sliced
• 2 Tomatoes, chopped finely
• 1 Bell Pepper, chopped
• 2 Green chillies, slit
• 2 tbsp Ginger Garlic paste
• 2 tsp Garam masala powder
• 1 cup Cream
• 2 tbsp Oil
• Salt to taste

For Roasting and Grinding Spices

• 7 Dry Red chillies
• 3 tbsp Coriander seeds

For Garnishing

• 3 tbsp Coriander leaves
• 1 tbsp Ginger, peeled and julienned

Instructions

1. Roast Spices: Heat a pan and dry roast the dry red chillies and coriander seeds until they turn aromatic and slightly darker, being careful not to burn them. Once roasted, grind these spices into a coarse powder using a blender or spice grinder.
2. Sauté Onions: Heat oil in a heavy-bottomed pan or Kadai over medium heat. Add the sliced onions and sauté them until they are golden brown and caramelized, which gives the dish its signature depth of flavor.
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2-3 minutes or until the raw smell disappears, allowing the flavors to meld.
4. Cook Tomatoes: Add the finely chopped tomatoes to the pan and cook them thoroughly until they soften and blend well into the mixture, forming a rich base gravy.
5. Cook Chicken: Add the chicken pieces to the pan and sauté for about 5 minutes, ensuring they are nicely coated in the spice mixture.
6. Add Ground Spices: Incorporate the freshly ground spice powder, garam masala, and salt into the pan. Mix well and cook until the chicken is fully done and tender, allowing the spices to infuse deeply into the meat.
7. Add Vegetables: Stir in the chopped bell pepper and slit green chillies, cooking for another 5 minutes to retain their crunch and freshness.
8. Finish with Cream and Garnish: Reduce the heat and stir in the cream to add richness and mellow the spices. Finally, garnish the dish with fresh coriander leaves and julienned ginger before serving hot.

Notes

• Use fresh cream for a rich and creamy sauce, or substitute with yogurt for a lighter option.
• Adjust the number of green chillies according to your preferred spice level.
• Browning the onions properly is key to developing the deep flavor profile of Kadai Chicken.
• This dish pairs wonderfully with naan, roti, or steamed basmati rice.
• For a smoky flavor, you can char the bell pepper before adding it to the dish.

Keywords: Kadai Chicken, Indian Chicken Curry, Spicy Chicken Recipe, North Indian Chicken, Chicken Masala, Creamy Chicken Curry, Traditional Indian Chicken