Kadai Chicken, also known as Chicken Kadai, is a popular restaurant-style chicken dish that pairs beautifully with naan, parotta, chapati, or roti.
This version is made with freshly ground whole spices, onion, tomato, ginger, garlic, green chilies, and coriander. The masala is cooked until aromatic and then combined with chicken for a flavorful, semi-dry curry.
Kadai Chicken / Chicken Kadai
Recipe Details
Chicken Curry
North Indian
Sashi
20 minutes
20 minutes
40 minutes
2
Ingredients
Main Ingredients
- Chicken – 1 lb, cut into small pieces
- Oil – 3 tsp
- Onion – 1 medium, finely chopped
- Ginger – 1-inch piece
- Garlic – 6 cloves
- Green chilies – 2
- Tomato – 1, chopped
To Grind
- Cinnamon – 1-inch piece
- Cloves – 2
- Cardamom – 2
- Cashews – 5
- Coriander seeds – 2 tsp
For the Kadai Chicken
- Red chili powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – 1/4 tsp, or to taste
- Water – 1 cup
- Capsicum / Bell pepper – 2, chopped
- Coriander leaves – 2 tbsp, chopped
- Ghee – 1/2 tsp (optional)
Preparation
- Cut the chicken into small pieces and pat dry.
- Finely chop the onion and tomato.
- Grind the ginger, garlic, and green chilies into a fine paste.
- Grind the cinnamon, cloves, cardamom, cashews, and coriander seeds into a fine masala paste.
- Chop the capsicum and coriander leaves and keep them ready.
Cooking Instructions
- Heat the oil in a wok or kadai over medium heat.
- Add the finely chopped onion and sauté until it becomes golden brown.
- Add the ginger-garlic-green chili paste and fry until the raw aroma disappears.
- Add the chopped tomato and cook until it becomes soft and forms a thick gravy-like mixture.
- Add the prepared ground masala paste.
- Cook over medium heat, stirring frequently, until the masala is well cooked and the oil begins to separate.
- Add the chicken, red chili powder, turmeric powder, and salt.
- Pour in 1 cup water and mix well.
- Cook until the chicken is completely cooked and the gravy reduces to your preferred consistency.
- Add the chopped capsicum and coriander leaves.
- Sauté for about 2 minutes so the capsicum remains slightly crisp.
- Add 1/2 teaspoon ghee at the end, if desired, and mix well.
- Remove from the heat and serve hot.
Tips
Gravy Consistency: For a semi-gravy Kadai Chicken, remove it from the heat while some sauce remains. For a drier version, cook a little longer until most of the moisture evaporates.
Fresh Masala: Grinding the whole spices, coriander seeds, and cashews fresh gives the dish a richer aroma and flavor.
Capsicum: Add the capsicum toward the end so it cooks lightly while retaining some texture.
Ghee: A small amount of ghee added at the end is optional but gives the finished curry a richer aroma.
Serving Suggestion
Serve Kadai Chicken hot with naan, parotta, chapati, roti, or steamed rice.
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