Kadai Chicken
Kadai Chicken cooks chicken with peppers, tomato, ginger, garlic, and spices for a bold skillet-style curry.
About This Recipe
Kadai Chicken starts with even seasoning and careful heat.
Watch doneness near the end so the meat or seafood stays juicy instead of drying out.
Ingredients
- ✓½ kg (1.1 lbs) boneless chicken ((1 inch pieces or ¾ kg (1.6 lbs) bone-in chicken, curry-cut))
- ✓¾ cup (100 grams) onions (chopped finely)
- ✓1¼ cup (300 grams) tomato (puree (2 medium tomatoes pureed))
- ✓¾ tablespoon ginger garlic paste
- ✓2½ tablespoons oil (or ghee)
- ✓1 Kashmiri dried red chili (broken )
- ✓½ teaspoon cumin seeds (/jeera (optional))
- ✓½ to ¾ teaspoon salt ((adjust to taste))
- ✓½ teaspoon Kashmiri red chili powder ((use up to 1 teaspoon for heat))
- ✓¼ teaspoon turmeric
- ✓½ to 1 teaspoon garam masala ((adjust to taste, use ¾ tsp))
- ✓1 teaspoon kasuri methi ((dried fenugreek leaves))
- ✓3 tablespoons heavy cream/ yogurt ((or 10 cashews pureed, read notes))
- ✓2 tablespoons coriander leaves ((cilantro finely chopped))
- ✓1 tablespoon butter or ghee
- ✓½ cup onions ((cubed & layers separated) (optional))
- ✓½ cup capsicums ((bell peppers cubed) (optional))
- ✓1½ tablespoons coriander seeds ((use 2 tbsps))
- ✓1 dried Kashmiri red chili
- ✓1 teaspoon fennel seeds
- ✓2 cloves
- ✓½ inch cinnamon
- ✓3 green cardamoms
- ✓2 to 3 black pepper corn ((or ⅛ teaspoon crushed pepper))
Ingredient Notes
- Chicken: Use bite-size pieces so the curry cooks evenly.
- Peppers: Bell peppers should stay slightly crisp for contrast.
- Tomato base: Tomatoes give the sauce body and brightness.
- Spices: Freshly bloomed spices make the curry taste fuller.
Instructions
- 1
On a medium heat, dry roast red chili and coriander seeds for 2 minutes. Add cloves, cardamoms, fennel seeds and cinnamon. Roast until they smell aromatic, for 1 to 2 mins. Cool this and make a fine powder. Keep this aside.
- 2
On a medium flame, heat ghee/oil in a pan. Add cumin seeds and red chili.
- 3
When the seeds begin to sizzle, add the onions and saute until golden for 4 to 5 mins.
- 4
Stir in ginger garlic paste and saute for 30 to 60 seconds.
- 5
Add chicken and stir fry for 3 to 4 minutes, until the chicken turns pale. Lower the heat and stir in turmeric, red chili powder, salt and kadai masala.
- 6
Mix well and pour the pureed tomatoes. Cook on a medium heat until the tomato puree turns slightly thick & loses its raw flavor, for 3 to 4 mins.
- 7
Partially cover the pan and cook further until the chicken is tender and fully cooked through. The gravy should be thick at this stage.
- 8
Optional: Meanwhile melt butter in a wok. Add the bell peppers and onions, stir fry on a high heat until the capsicum is slightly blistered, for 2 to 3 mins, Avoid overcooking, keep them crunchy. Add this to the kadai chicken.
- 9
Taste test and add more salt if needed along with garam masala and kasuri methi.
- 10
Stir in the cashew puree. If using heavy cream or yogurt, pour it to a small bowl. Take a portion of the gravy and mix with it. Add back the tempered cream/yogurt to the kadai chicken.
- 11
Simmer for 2 mins & avoid overcooking to retain the crunch of bell peppers. Garnish with coriander leaves or ginger juliennes and slit green chilies.
- 12
Serve kadai chicken with flatbreads or basmati rice.
Katy’s Kitchen Tips
- Season before cooking.
- Use even pieces when possible.
- Avoid crowding the pan, tray, or air fryer basket.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Kadai Chicken
Serve Kadai Chicken with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Kadai Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 339 kcal
- Carbohydrates: 11 g
- Cholesterol: 101 mg
- Fiber: 4 g
- Protein: 29 g
- Sodium: 479 mg
- Sugar: 5 g
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g