Kadhai Recipe

Cube chicken (or paneer/tofu) into bite-sized pieces; pat dry if paneer/tofu. Slice onions finely. Chop tomatoes roughly. Deseed and cut bell peppers into 1–1.5 cm squares. Peel and roughly chop ginger and garlic. Slit green chilies lengthwise.

Heat oil and sauté aromatics

In a heavy-bottomed wok or kadhai, heat 3 tbsp oil over medium-high heat until shimmering. Add the chopped onions and sauté until they turn golden brown (8–10 minutes), stirring frequently to prevent burning.

Add ginger, garlic and green chilies

Add the chopped ginger, garlic and slit green chilies to the onions. Sauté for 1–2 minutes until the raw aroma diminishes.

Cook tomatoes

Add the chopped tomatoes and cook on medium heat until they break down and release oil around the edges, about 6–8 minutes. Use the back of a spoon to mash larger tomato pieces for a smoother gravy.

Stir in turmeric (0.5 tsp), coriander powder (2 tsp), cumin powder (1 tsp), red chili powder (1 tsp) and kadhai masala (1 tbsp). Cook the spice-tomato mixture for 2–3 minutes on medium heat, stirring continuously so the spices bloom but don’t burn.

Add salt (1.5 tsp) and 100 ml of the water; simmer for 3–4 minutes to loosen the gravy. If using a blender for a smoother gravy, allow the mixture to cool slightly and pulse 1–2 times to desired texture, then return to the kadhai.

Increase heat to medium-high and add the cubed chicken (or paneer/tofu). Stir to coat with the masala and cook uncovered for 3–4 minutes to lightly sear the pieces.

Add the chopped green bell peppers and continue to cook on medium-high for another 6–8 minutes until chicken is cooked through (internal temperature 74°C for chicken) or paneer/tofu is heated and peppers are tender-crisp. Stir occasionally so pieces cook evenly.

If the gravy becomes too thick, add the remaining 50 ml water in small increments to reach a thick, clingy consistency typical of kadhai gravy.

Reduce heat to low. Crush kasuri methi between your palms and sprinkle it over the curry, then add garam masala (0.5 tsp) and butter (1 tbsp). Stir gently to incorporate and let the gravy simmer for 2 minutes so flavors meld.

Turn off the heat, squeeze lemon juice (1 tbsp) and garnish with chopped cilantro and optional julienned ginger. Adjust salt or lemon if needed.