Kadai Chicken

Name: Kadai Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 2 pcs onion (medium, sliced); 3 pcs tomato (medium, finely chopped); 1 pcs bell pepper (medium, cut into squares); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 tsp coriander seeds (lightly crushed); 1 tsp cumin seeds (divided); 2 pcs dried red chili (for kadai masala); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed between palms); 0.25 cup yogurt (plain, whisked); 2 tbsp oil; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(178)

TASTE SCORE

9/10

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.

PREP

20m

COOK

35m

SERVES

1 KATORI

392 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Crush the roasted coriander and cumin coarsely, not to a fine powder, so the kadai masala keeps its signature texture.
2
Cook the tomatoes until jammy and the oil looks glossy before adding chicken; this prevents a raw, sour masala.
3
Lower the heat before stirring in yogurt to keep it from splitting into the tomato base.
4
Use a wide kadai or heavy pan so the masala reduces properly and coats the chicken instead of steaming.
5
Add bell pepper near the end and cook just until slightly crisp for the classic kadai chicken bite.
6
If the masala tightens too much while simmering, add only a splash of hot water so the dish stays semi-dry.
7
Let the cooked dish rest 5 minutes before serving so the masala settles and clings better to the chicken.