Kadai Chicken Recipe
If you think regular chicken curry is bold, wait until you meet its fiery, spice-loaded cousin—Kadai Chicken. This dish doesn’t hold back on flavor. Juicy chicken chunks get a spicy makeover with roasted coriander, smoky dried red chilies, and crisp bell peppers. It’s not just food; it’s an experience. The name itself tells you it’s best cooked in a kadai (wok), because why settle for ordinary? Whether you eat it with naan, rice, or straight from the pan, this dish is an undeniable crowd-pleaser. If spice had a personality, this one would be loud, confident, and unapologetic.
Kadai Chicken Recipe
A bold, spicy dish where chicken simmers in a tomato-based gravy, loaded with bell peppers, roasted spices, and smoky dried chilies.
Ingredients
For the Chicken Marinade:
- 500 g chicken bone-in or boneless, your call
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric
- 1 teaspoon salt
For the Masala:
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds roasted and crushed
- 4 dried red chilies crushed slightly
- 1 onion sliced
- 2 tomatoes pureed or finely chopped
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon kasuri methi dried fenugreek leaves
- 1 teaspoon salt adjust as needed
- 1 cup capsicum bell peppers, cut into cubes
- ½ cup water or chicken broth
Instructions
Step 1: Marinate the Chicken
- Mix yogurt, ginger-garlic paste, red chili powder, turmeric, and salt in a bowl.
- Coat the chicken thoroughly and let it marinate for 20 minutes.
Step 2: Prepare the Base
- Heat oil in a kadai and add cumin seeds, coriander seeds, and dried chilies.
- Toss in sliced onions and sauté until golden brown.
- Add tomato puree and cook until the oil starts separating.
Step 3: Cook the Chicken
- Add marinated chicken and stir-fry on high heat for 5 minutes.
- Sprinkle garam masala, black pepper, and salt, then pour in water or broth.
- Cover and simmer for 25 minutes, letting the flavors infuse.
Step 4: The Final Touch
- Throw in bell peppers and cook for another 10 minutes.
- Crush kasuri methi between your palms and mix it in for extra flavor.
Step 5: Serve & Enjoy
- Garnish with fresh coriander and serve hot with naan or rice.
- Prepare for everyone to ask, “When are you making this again?”
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 18%
- Calcium: 12%
- Potassium: 15%
- Vitamin B6: 12%
Pro Tips for the Best Kadai Chicken
- Roast and crush coriander seeds fresh—pre-ground just isn’t the same.
- Bell peppers should stay crisp—add them at the end.
- For extra richness, stir in a spoonful of butter before serving.
- Use a real kadai if possible—it enhances the flavor.
- Pair it with garlic naan or jeera rice for the full experience.
