Kadai Chicken
A spicy and flavorful chicken curry cooked in a wok with bell peppers, tomatoes, and freshly ground spices.
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.