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?"