Chicken Kadahi Recipe

Marinate the chicken

In a bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 1.5 tsp salt. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 30 minutes (up to 3 hours) so flavors penetrate.

Heat a heavy-bottomed kadai, wok, or large skillet over medium-high heat. Add the oil or ghee and allow it to heat until shimmering.

Add cumin seeds, crushed cardamom pods and cloves. Sauté for 20–30 seconds until aromatic but not burnt.

Add the sliced onion and a pinch of salt. Cook, stirring often, until the onion is soft and turning golden (6–8 minutes). If onions start browning too quickly, reduce heat slightly.

Add the green chilies and 1 tbsp ginger-garlic paste for the sauce. Sauté for 1–2 minutes until raw smell dissipates.

Add the chopped tomatoes and tomato paste (if using). Cook on medium heat, stirring occasionally, until the tomatoes break down and oil starts to separate from the masala, about 8–10 minutes. If mixture dries, add a splash of water to prevent sticking.

Stir in Kashmiri red chili powder, ground coriander and 0.5 tsp salt. Cook for 1–2 minutes to bloom the spices.

Add the marinated chicken pieces to the kadai in a single layer. Increase heat to medium-high and sear the pieces for 3–4 minutes, stirring gently so they brown slightly on the edges.

Pour in 150 ml water or chicken stock, stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring once halfway, until chicken is cooked through (internal temperature ~74°C / 165°F) and the sauce has thickened.

About 5 minutes before the end of cooking, add the bell pepper pieces stirring them in so they cook but remain slightly crisp. If the gravy is too thin, remove the lid and simmer uncovered for 2–3 minutes to reduce.

Stir in garam masala and crushed kasuri methi. Add butter if using and mix until melted and incorporated. Taste and adjust salt or chili if needed.

Turn off the heat and sprinkle chopped cilantro over the kadahi chicken. Give a gentle stir to incorporate the herb without breaking the chicken.

Transfer to a serving dish, garnish with lemon wedges. Serve hot with naan, roti or steamed rice.