Kadai Chicken

This authentic kadai chicken delivers restaurant-quality flavors with tender chicken pieces cooked in a rich, spicy tomato-based gravy with colorful bell peppers. The perfect balance of aromatic spices and fresh herbs creates an irresistible dish that pairs beautifully with naan or rice.

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Course: Main Course

Cuisine: Indian

Keyword: Kadai

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Wok

Ingredients

1 kg chicken skinned and cut into 8 pieces
50 g ghee
25-35 g ginger-garlic paste
8 whole red chilies
5 g coriander powder
2 onions chopped
4 green chilies chopped
20 g fresh coriander leaves chopped
10 g garam masala
1 kg tomatoes chopped
3 red capsicums chopped
Salt to taste

Instructions

Skin the chicken and cut into 8 pieces. Set aside.
Chop tomatoes, green chilies, coriander leaves, onions, and capsicum.
Heat ghee in a wok over medium heat.
Add whole red chilies to the hot ghee, then add chopped onions.
Sauté onions until light brown.
Add ginger-garlic paste and stir for a minute.
Add coriander powder and mix well.
Add chopped tomatoes and fry until they break down.
Add green chilies to the mixture.
Simmer for 5-6 minutes until the tomatoes are well cooked.
Add chicken pieces and capsicum to the wok.
Cook until fat floats on top, gravy is thick, and chicken is completely cooked.
Sprinkle garam masala over the dish.
Add fresh coriander leaves and stir gently.
Taste and adjust salt and seasoning as needed.
Remove onto a serving wok and garnish with chopped coriander leaves and tomato slices.

Notes

For extra heat, increase the number of green chilies or add red chili powder to taste
The dish is ready when fat separates and floats on top of the gravy - this indicates proper cooking
You can substitute red capsicum with green or yellow bell peppers for color variation
Make sure to cook tomatoes completely before adding chicken to avoid raw tomato taste
This dish tastes even better the next day as flavors develop overnight
For a richer taste, marinate chicken pieces in yogurt and spices for 30 minutes before cooking
Adjust the consistency by adding water if gravy becomes too thick during cooking

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