Kadai Chicken is a rich, flavourful, and aromatic dish from North India that has won hearts across the globe. Cooked in a traditional Indian wok called a kadai, this dish combines succulent chicken pieces with a blend of freshly ground spices, onions, tomatoes, and bell peppers. Its bold, slightly smoky flavors make it a standout on any dinner table.
Kadai Chicken:
The dish is loved not only for its taste but also for its versatility. It can be served dry as a semi-gravy for parties or with a thicker gravy for family meals. Kadai Chicken pairs beautifully with naan, roti, or steamed rice, making it a favorite choice for both special occasions and everyday meals.
History of Chicken:
Kadai Chicken finds its roots in North Indian dhabas (roadside eateries) where it was first cooked in iron woks, giving the dish its name. Over time, it became a restaurant classic, appreciated for its rustic flavours and the freshly ground kadai masala. Today, it is a staple in Indian cuisine, often served in both households and restaurants worldwide.
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Kadai Chicken
Ingredients
- 500g chicken (bone-in or boneless)
- 2 medium onions, sliced
- 2 tomatoes, pureed
- 1 green bell pepper, diced
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
For Kadai Masala (roast and grind)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4–5 dried red chilies
- 6–7 black peppercorns
- 2 green cardamoms
Instructions
- Dry roast all kadai masala ingredients until aromatic, then grind into a coarse powder.
- Heat oil in a kadai, add onions, and sauté until golden.
- Add ginger-garlic paste and cook for 1 minute.
- Stir in tomatoes and cook until the oil separates.
- Add turmeric, chili powder, coriander powder, and half of the kadai masala. Mix well.
- Add chicken pieces and sauté until coated with spices.
- Pour in ½ cup water, cover, and cook until chicken is tender.
- Add bell peppers and green chilies. Cook for 5 minutes to keep them slightly crunchy.
- Sprinkle the remaining kadai masala and stir.
- Garnish with fresh coriander leaves and serve hot.
Notes
- Bone-in chicken gives more flavour than boneless.
- Always roast and grind fresh kadai masala for authentic taste.
- Add cream for a restaurant-style gravy.
- Adjust chili to balance spice levels.
- Serve in a kadai for a traditional touch.
Tips for Kadai:
- Use ripe tomatoes for natural sweetness.
- Don’t overcook bell peppers; they should stay crisp.
- Ghee enhances flavour, but oil works for a lighter version.
- Marinate chicken with salt and lemon for 15 minutes before cooking.
- Serve with hot naan or jeera rice for the best experience.
FAQ’s for Kadai Chicken:
Q1: Can I make this with boneless chicken?
Yes, boneless chicken cooks faster and works well.
Q2: What can I use instead of kadai masala?
Garam masala can be used, but fresh kadai masala tastes better.
Q3: Can I add cream or butter?
Yes, cream or butter makes the dish richer and creamier.
Q4: Is this dish very spicy?
It can be adjusted by reducing red chilies and chili powder.
Q5: Can I prepare kadai chicken in advance?
Yes, but add bell peppers just before serving to retain crunch.
Conclusion:
Kadai Chicken is a spicy, aromatic, and satisfying dish that captures the essence of Indian cooking. With its bold flavors and freshly ground masala, it’s the perfect recipe to impress guests or enjoy with family. This dish proves that authentic Indian flavours can be created right at home with just a few simple steps.