Chicken Dishes

Kadai Chicken

by Spoorthy
Jump to Recipe·Print Recipe

Kadai chicken is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine. The main ingredients of this dish are; chicken, onions, tomatoes, cumin, coriander, red pepper, green chilies, cilantro leaves, ginger, and garlic.

Kadai translates to Indian wok that is an essential item in Indian Kitchen. This dish can be easily replaced with vegetables and paneer to make it a vegetarian dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
KADAI CHICKEN

Kadai Chicken

  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 10 servings
Print Recipe

Description

kadai chicken is a dish from the Indian subcontinent noted for its spicy taste; it is a famous North Indian and Pakistani cuisine. The main ingredients of this dish are chicken, onions, tomatoes, cumin, coriander, red pepper, green chilies, cilantro leaves, ginger, and garlic.

Ingredients

Black Peppercorns – 1 tsp

Coriander Seeds- 2 tsp

Cumin- 1 tsp

Red Chilies- 6

Kasoori Methi- 2 Tbsp

Chicken- 2 lb

Salt- 1 tsp

Turmeric- 1/2 tsp

Oil- 2 tsp + 2 Tbsp

Tomatoes- 4

Bay Leaves- 2

Cumin Seeds- 1/2 tsp

Black Pepper- 1/2 tsp

Ginger- 1 Tbsp

Garlic – 1Tbsp

Onions- 1 (finely diced)

Diced Onions- 1/2 cup

Red Bell Pepper- 1/2 cup

Heavy Cream- 1/4 cup

Cilantro- 1/2 cup

Instructions

1.  In a pan, take 1 tsp of black peppercorns, 2 tsp of coriander seeds, 1 tsp of cumin seeds, six red chilies, and roast for 30 seconds. 

2. Add 2 Tbsp of Kasoori methi at the end and quickly saute for 10 seconds. Transfer all the ingredients to a spice jar or a blender and make a coarse powder.

3. Take 2 lb of chicken with bone, add salt, turmeric, and the freshly made Kadai masala powder. Mix everything well.

4. Add 2 tsp of oil and mix everything to marinate in the fridge for about 1 hour. 

5. Take four tomatoes and make a fine puree with 1/2 cup water.

6. Take 2 Tbsp of oil in a 3-quart pan, add bay leaves, 1/2 tsp cumin seeds, 1/2 tsp whole black peppercorns.

7. Add 1 Tbsp of ginger and garlic and saute for few minutes until the ginger and garlic are cooked.

8. Add one big onion finely diced ( 1 1/2 cups). Caramelize the onions.

9. Add marinated chicken pieces, and saute for five minutes.

10. Add the tomato puree to sauteed chicken. Mix well. Cover and cook for about 15 minutes. 

11. Add diced onions and red bell peppers. Mix the veggies with the chicken.

12. Add 1/4 cup of heavy cream and cook for five minutes.  Add 1/2 cup of cilantro and serve warm with rice or roti.

Notes

Marinating the chicken helps to take away the raw flavor from the chicken, and making the chicken bites more flavorful by absorbing the spices.

Store-bought Kadai masala works, but freshly made masala gives this dish a unique and nice flavor. 

Onions and Bell Peppers taste best with the chicken when it is not overcooked. So it is added at the end. 

The best thing about this dish is that it stores well in the refrigerator for about 24 to 48 hours, and the chicken tastes even better after refrigerating. 

  • Prep Time: 15 mintes
  • Cook Time: 45 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Indian and Pakistani

Nutrition

  • Serving Size: 1 cup
  • Calories: 267 Kcal
  • Sugar: 3.51 g
  • Sodium: 395 mg
  • Fat: 8.07 g
  • Saturated Fat: 2.388 g
  • Unsaturated Fat: 2.484 g
  • Trans Fat: 0.005 g
  • Carbohydrates: 6.25 g
  • Fiber: 1.4 g
  • Protein: 40.53 g
  • Cholesterol: 130 mg

Keywords: Kadai chicke, chicken curry recipe, easy chicken recipe, simple kadai chicken recipe, quick kadai chicken curry, spicy Indian curry

In a pan, take 1 tsp of black peppercorns, 2 tsp of coriander seeds, 1 tsp of cumin seeds, six red chilies, and roast for 30 seconds. 
Add 2 Tbsp of Kasoori methi at the end and quickly saute for 10 seconds. Transfer all the ingredients to a spice jar or a blender and make a coarse powder.
Take 2 lb of chicken with bone, add salt, turmeric, and the freshly made Kadai masala powder. Mix everything well.
Add 2 tsp of oil and mix everything to marinate in the fridge for about 1 hour. 
Take four tomatoes and make a fine puree with 1/2 cup water.
Take 2 Tbsp of oil in a 3-quart pan, add bay leaves, 1/2 tsp cumin seeds, 1/2 tsp whole black peppercorns.
Add 1 Tbsp of ginger and garlic and saute for few minutes until the ginger and garlic are cooked.
Add one big onion finely diced ( 1 1/2 cups). Caramelize the onions.
Add marinated chicken pieces, and saute for five minutes.
Add the tomato puree to sauteed chicken. Mix well. Cover and cook for about 15 minutes. 
Add diced onions and red bell peppers.
Add 1/4 cup of heavy cream and cook for five minutes.
Add 1/2 cup of cilantro and serve warm with rice or roti.