Kadai Chicken is a traditional North Indian meal that is famous for its strong flavor and enticing aroma; get ready to be captivated by it. In a traditional Indian wok called a “kadai,” a fragrant mixture of spices, tomatoes, and bell peppers simmers with soft chunks of chicken in this curry.
The first step in making Kadai Chicken is to coat small pieces of chicken with a marinade that includes yogurt, ginger-garlic paste, and a variety of spices, including turmeric, cumin, coriander, and red chili powder. The chicken is both made soft and flavorful by the marinade.
To make cardamom, cumin, and clove oil, one must first burn the entire spices in hot ghee or oil in a big skillet until they release their fragrant oils. Before adding the ginger-garlic paste, finely chop the onions and sauté them until they turn a golden brown color.
Then, to make a rich and delicious sauce, add fresh tomatoes to the pan and simmer them down. To make a robust and tasty curry base, a variety of ground spices, including garam masala, coriander powder, and red chili powder, is mixed into the tomato mixture.
After that, toss in the marinated chicken pieces and cook in the kadai until they start to brown and get half done. Incorporating sliced capsicum peppers into the pan brings a burst of color and a touch of sweetness that harmonizes with the spices.
While the chicken cooks, the curry reduces to a rich, fragrant sauce as the flavors combine and the chicken becomes soft. Lastly, a dash of freshly squeezed lemon juice and some chopped cilantro leaves bring a burst of brightness and freshness to the dish.
Kadai Chicken Recipe
Ingredients
For the Kadai Masala:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 4-5 dried red chilies
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- For the Chicken Marinade:
- 500 grams boneless skinless chicken, cut into bite-sized pieces
- 1 tablespoon yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the Stir-Fry:
- 3 tablespoons vegetable oil
- 2 onions finely chopped
- 2 tomatoes finely chopped
- 1 bell pepper cut into bite-sized pieces
- 2-3 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup water
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
Step 1: Prepare the Kadai Masala
- In a dry skillet, roast coriander seeds, cumin seeds, dried red chilies, fennel seeds, and black peppercorns over medium heat until fragrant.
- Allow the spices to cool slightly, then grind them into a coarse powder using a spice grinder or mortar and pestle. Set aside.
Step 2: Marinate the Chicken
- In a mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes to absorb the flavors.
Step 3: Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet or kadai over medium-high heat.
- Add the marinated chicken pieces to the skillet and cook until they are browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
Step 4: Prepare the Stir-Fry
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add finely chopped onions to the skillet and sauté until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies, and sauté for another 2-3 minutes until fragrant.
- Add chopped tomatoes to the skillet and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, garam masala, and the prepared Kadai Masala to the skillet. Mix well to combine the spices with the onion-tomato mixture.
- Add the cooked chicken pieces back to the skillet and mix well to coat them with the spices.
Step 5: Add Bell Peppers and Simmer
- Add the bell pepper pieces to the skillet and stir-fry for another 3-4 minutes until they are slightly tender but still crisp.
- Add 1/2 cup of water to the skillet to create a thick gravy. Adjust the consistency by adding more water if needed.
- Season with salt to taste and let the Kadai Chicken simmer for another 5-7 minutes, allowing the flavors to meld together.
Step 6: Garnish and Serve
- Garnish the Kadai Chicken with freshly chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Tips and Information
Tips and Information
- Spice Level: Adjust the amount of red chili powder and green chilies according to your spice preference. You can also deseed the chilies for a milder flavor.
- Chicken: Boneless, skinless chicken thighs are preferred for their tenderness, but you can also use chicken breast if desired.
- Vegetables: Feel free to add other vegetables like zucchini, mushrooms, or carrots for added nutrition and variety.
- Kadai Masala: The freshly ground Kadai Masala is key to the authentic flavor of this dish. Prepare it in small batches and use it fresh for the best results.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
Hot kadai chicken is best enjoyed with a side of steaming rice, naan bread, or more cilantro. It is an impressive dish that is appropriate for any event because of its robust flavors and fragrant spices.
The fragrant and tasty Kadai Chicken will be the talk of the town whether you’re hosting a formal dinner or just want something hearty to eat. Here is a traditional Indian recipe that showcases the rich and varied flavors of Northern India. Get all your ingredients ready and dig in!