Kadhai Chicken

Name: Kadhai Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 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, cubed); 1 inch ginger (julienned, divided); 6 pcs garlic (cloves, minced); 2 pcs green chili (slit); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 2 tsp coriander seeds (for kadhai masala); 1 tsp cumin seeds (for kadhai masala); 2 pcs dried red chili (for kadhai masala); 6 pcs black peppercorns (for kadhai masala); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed between palms); 0.5 tsp salt; 0.75 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.7/5(205)

TASTE SCORE

9/10

Tender chicken simmered with onions, bell pepper, tomatoes, and freshly crushed kadhai masala for a bold, fragrant curry. It has a rich North Indian restaurant-style flavor but comes together easily at home.

PREP

20m

COOK

35m

SERVES

1 KATORI

379 cal

SERVINGS

METHOD · 9 STEPS

roast · ~3 min
Roast and crush the kadhai masala.
1.Heat a small pan over low heat.
2.Add coriander seeds, cumin seeds, dried red chili, and black peppercorns.
3.Roast until fragrant and slightly darker, about 2 minutes.
4.Cool briefly and crush coarsely.
TIPKeep the masala coarse, not powdery, for the classic kadhai texture and aroma.
prep · ~10 min
Prepare the chicken and vegetables.
1.Slice the onions and chop the tomatoes.
2.Cube the bell pepper and slit the green chilies.
3.Mince the garlic and divide the ginger, keeping some juliennes for garnish.
4.Whisk the yogurt until smooth.
saute · ~8 min
Cook the onions, ginger, and garlic.
1.Heat oil in a kadhai or deep pan over medium heat.
2.Add the onions and cook until lightly golden, 6 to 7 minutes.
3.Add most of the ginger, the garlic, and green chili.
4.Cook for 1 minute until the raw smell fades.
TIPDo not darken the onions too much or the curry can taste bitter.
saute · ~7 min
Brown the chicken with the spices.
1.Add the chicken and cook on medium-high heat for 5 to 6 minutes.
2.Stir in salt, turmeric powder, red chili powder, and coriander powder.
3.Mix well so the chicken is coated evenly.
4.Cook until the pieces lose their raw pink color.
saute · ~8 min
Cook the tomatoes and yogurt.
1.Add the chopped tomatoes and cook until soft and pulpy, 5 to 6 minutes.
2.Lower the heat and add the whisked yogurt slowly while stirring.
3.Cook until the masala thickens and looks glossy.
4.Stir in the crushed kadhai masala.
TIPLower heat before adding yogurt so it blends smoothly without splitting.
simmer · ~15 min
Simmer the chicken until tender.
Pour in the water, mix, and cover the pan. Simmer on low heat for 15 minutes, stirring once or twice, until the chicken is cooked through and tender.
TIPThe chicken is done when the thickest piece is no longer pink at the bone and reaches 165°F.
saute · ~4 min
Finish with bell pepper and final seasoning.
1.Add the bell pepper and cook uncovered for 3 to 4 minutes.
2.Stir in garam masala and kasuri methi.
3.Cook until the gravy is thick and coats the chicken well.
TIPKeep the bell pepper slightly crisp for the fresh bite that makes kadhai chicken special.
garnish
Garnish with ginger and 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
Roast the whole spices only until fragrant; over-roasting makes the kadhai masala bitter.
2
Crush the kadhai masala coarsely, not into a fine powder, so the curry keeps its signature texture.
3
Whisk the yogurt well and add it on low heat, stirring continuously to prevent curdling.
4
Let the tomatoes cook down fully before adding yogurt; the masala should look pulpy, not watery.
5
Use a wide kadhai or pan so the chicken browns instead of steaming in its own juices.
6
Add the bell pepper near the end so it stays slightly crisp and doesn't disappear into the gravy.
7
Rest the curry for 5 minutes after cooking; the masala settles and the flavors taste rounder.