Kadai Chicken
A bold, home-style chicken curry cooked with onions, tomatoes, bell pepper, and freshly crushed whole spices. This North Indian favorite has a rich, semi-dry masala that clings beautifully to every piece.
For 4 servings
- prep · ~3 min
Make the kadai masala.
1.Heat a dry pan over low heat.2.Add coriander seeds, 0.5 tsp cumin seeds, and dried red chili.3.Roast until fragrant and lightly darkened, about 1 to 2 minutes.4.Cool slightly and crush coarsely.TIPKeep the roast light so the spices stay aromatic and do not turn bitter. - saute · ~9 min
Cook the onions and aromatics.
1.Heat oil in a kadai or heavy pan over medium heat.2.Add the remaining 0.5 tsp cumin seeds and let them sizzle.3.Add onion and cook until light golden, 6 to 8 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute. - saute · ~7 min
Build the masala base.
1.Add tomato and salt, then cook until soft and jammy.2.Add turmeric powder, red chili powder, coriander powder, and the crushed kadai masala.3.Mix well and cook until the masala looks glossy, 4 to 5 minutes.4.Lower the heat and stir in the yogurt until fully blended.TIPLowering the heat before adding yogurt helps keep the masala smooth. - saute · ~6 min
Coat the chicken in the masala.
Add the chicken and mix until every piece is well coated. Cook over medium-high heat for 5 to 6 minutes, stirring often, until the chicken loses its raw look and starts to release juices.
- simmer · ~18 min
Cover and cook the chicken.
Add water, mix, and cover the pan. Cook on low heat for 15 to 18 minutes, stirring once or twice, until the chicken is tender and cooked through to 74°C.
TIPKeep only a little liquid in the pan; kadai chicken should be coated in masala, not swimming in gravy. - saute · ~5 min
Finish with bell pepper and final spices.
1.Add bell pepper and cook uncovered for 3 to 4 minutes so it stays slightly crisp.2.Add garam masala and kasuri methi.3.Stir well and cook until the masala thickens and clings to the chicken. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Crush the roasted coriander and cumin coarsely, not to a fine powder, so the kadai masala keeps its signature texture.
- 2Cook the tomatoes until jammy and the oil looks glossy before adding chicken; this prevents a raw, sour masala.
- 3Lower the heat before stirring in yogurt to keep it from splitting into the tomato base.
- 4Use a wide kadai or heavy pan so the masala reduces properly and coats the chicken instead of steaming.
- 5Add bell pepper near the end and cook just until slightly crisp for the classic kadai chicken bite.
- 6If the masala tightens too much while simmering, add only a splash of hot water so the dish stays semi-dry.
- 7Let the cooked dish rest 5 minutes before serving so the masala settles and clings better to the chicken.
Adapt it for your goals.
Boneless
Use boneless chicken thighs for quicker cooking and easier serving; reduce the covered simmer time so the meat stays juicy.
spicierSpicier
Add an extra dried red chili to the kadai masala or more slit green chili for a hotter, sharper finish.
low oilLow-oil
Reduce the oil slightly and cook the onions a bit longer on medium heat; the dish will still have a robust masala with less richness.
paneerPaneer
Swap chicken for paneer cubes and shorten the simmer; a good option for a vegetarian kadai-style main with the same masala.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this a satisfying, protein-forward curry that can feel filling without relying on cream.
Packed with Aromatics
Ginger, garlic, chilies, cumin, coriander, and fenugreek bring strong flavour, so the dish tastes rich without a heavy gravy.
Includes Vegetables
Onion, tomato, bell pepper, and coriander leaves add plant ingredients, texture, and natural freshness to the curry.
Frequently asked questions
Yes, use any wide heavy pan or skillet. A broader surface helps the masala reduce properly and coat the chicken.
