Kadai Chicken Recipe

Combine and marinate

In a bowl combine the chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt and 1 tablespoon lemon juice. Mix thoroughly so all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours.

While the chicken marinates, dry-roast 1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 2 dried red chilies and 1/2 teaspoon black peppercorns in a small skillet over medium heat until fragrant and slightly darkened (2–3 minutes). Remove from heat and let cool. Grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.

Heat 3 tablespoons oil or ghee in a wide heavy-bottomed pan or kadai over medium-high heat. Add 1/2 teaspoon cumin seeds and 1 bay leaf. Let them sizzle for 15–20 seconds.

Add 1 cup finely sliced onion and cook, stirring occasionally, until light golden and softened, about 6–8 minutes. If onions begin to brown too quickly, reduce heat to medium.

Add 1 tablespoon ginger-garlic paste and optional slit green chilies; sauté 1 minute until raw aroma dissipates.

Add the chopped tomatoes (or crushed tomatoes). Cook, stirring, until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. You can mash them slightly with the back of a spoon for a smoother sauce.

Add the green bell pepper pieces and sauté 2–3 minutes so they retain some crunch (for softer peppers, cook 4–5 minutes).

To the cooked vegetable masala add turmeric 1/4 tsp, 3/4 tsp red chili powder, 1/2 tsp kashmiri red chili powder (optional), and 1 tsp salt. Stir to combine.

Add the marinated chicken pieces to the kadai in a single layer. Increase heat to medium-high and sear the chicken undisturbed for 2–3 minutes to get a light char. Stir and continue to cook, stirring occasionally, for 6–8 minutes until chicken is nearly cooked through.

Sprinkle the freshly ground kadai masala (from the spice mix) over the chicken and mix well. Taste and adjust salt or chili if needed.

Crush 1 teaspoon kasuri methi between your palms and sprinkle over the chicken along with 1/2 teaspoon garam masala and 2 tablespoons chopped cilantro. Stir and cook another 1–2 minutes so flavors meld. If sauce is too dry, add 1–2 tablespoons water and simmer 1–2 minutes; if too wet, cook a minute longer uncovered to reduce.

Remove bay leaf. Transfer to a serving platter and garnish with remaining chopped cilantro and lemon wedges. Serve hot with naan or steamed rice.