Description
Kadai Chicken sizzles with aromatic spices that dance across your taste buds, bringing North Indian flavors straight to your dinner table. Simmered in a rich tomato gravy with fresh bell peppers, this quick and spicy dish delivers restaurant-style deliciousness right in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 500 grams Chicken
- 2 large Tomatoes
- 1 medium Onion
- 1 Capsicum
- 8–10 Sambar Onion
Spices and Seasonings:
- 2 tablespoons Karahi masala
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli
- 1.5 teaspoons Coriander Powder
- ½ teaspoon Jeera Powder
- ½ teaspoon Garam Masala
- 1 teaspoon Kasuri Methi
- ¼ teaspoon Turmeric
- ½ teaspoon Salt
- ¾ – 1 teaspoon Salt
- ½ teaspoon Chilli Powder
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 2 teaspoons Black Peppercorns
- 2–3 Dry Red Chillies
- 1 Bayleaf
- 5–6 Peppercorns
- 1 teaspoon Jeer
- ½ inch Cinnamon
- 2 whole Red Chillies
Dairy and Oils:
- ¼ cup Curd
- 4 tablespoons Mustard Oil
- 1 teaspoon Ghee
- 1 tablespoon Butter
- 1 tablespoon
Instructions
- Blend ½ cup curd, 1 teaspoon ginger-garlic paste, ¼ teaspoon turmeric, ½ teaspoon chili powder, and ½ teaspoon salt in a bowl. Coat 500 grams chicken thoroughly and let it rest for 20 minutes at room temperature.
- Toast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 teaspoons black peppercorns, and 2-3 dry red chillies in a hot skillet at medium heat for 2-3 minutes. Grind into a fine powder once cooled.
- Heat 4 tablespoons mustard oil in a kadai at medium-high temperature (375°F). Add 1 bay leaf, 5-6 peppercorns, 1 teaspoon cumin, and ½ inch cinnamon stick. Sizzle for 30 seconds.
- Toss 1 medium finely chopped onion into the kadai. Sauté until golden brown, stirring constantly for 4-5 minutes.
- Stir in 2 teaspoons ginger-garlic paste, ¼ teaspoon turmeric, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and ½ teaspoon cumin powder. Cook for 2 minutes.
- Pour 2 roughly pureed large tomatoes into the kadai. Simmer and cook until oil separates, approximately 6-7 minutes.
- Add marinated chicken to the masala. Cook covered at medium heat for 12-15 minutes, stirring occasionally until chicken becomes tender.
- Introduce 1 cubed capsicum and 8-10 pearl onions. Cook for additional 5 minutes.
- Sprinkle 2 tablespoons prepared karahi masala and ¾ teaspoon salt. Mix thoroughly.
- Finish with 1 teaspoon ghee, 2 whole red chillies, ½ teaspoon garam masala, and 1 teaspoon roasted kasuri methi.
- Garnish with 1 tablespoon butter, 1 tablespoon chopped coriander, and 1 inch julienned ginger before serving hot.
Notes
- Toast whole spices slowly to develop deeper, richer flavors in the karahi masala.
- Marinate chicken for at least 15 minutes to ensure tender, well-seasoned meat that absorbs all the delicious spices.
- Use mustard oil for an authentic kadai chicken taste, but vegetable oil works as a substitute if needed.
- Adjust chili levels by removing seeds from red chillies for a milder dish or adding extra for more heat, making this recipe adaptable to your spice preference.
- Prep Time: 15-20 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg