Kadai Chicken Recipe

Make Kadai masala

Dry-roast dried red chilies, coriander seeds, cumin seeds, and black peppercorns in a skillet over medium heat for 2–3 minutes until fragrant and lightly toasted. Transfer to a plate to cool, then grind to a coarse powder using a spice grinder or mortar and pestle. Stir in crushed kasuri methi if using. Set aside.

Marinate chicken

In a large bowl combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and cornstarch/besan. Mix thoroughly so the chicken is well-coated. Cover and refrigerate for at least 30 minutes, up to 2 hours (longer for deeper flavor).

Heat oil or ghee in a heavy-based pan or kadai over medium-high heat. When hot, add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Sear for 3–4 minutes without moving to get a good color, then turn pieces and sear other sides for another 2–3 minutes. Remove chicken to a plate (they will finish cooking later).

Lower heat to medium and add 1 tablespoon oil if pan looks dry. Add the sliced onion and sauté for 6–8 minutes until soft and beginning to brown at the edges. This browning adds the characteristic flavor.

Add the chopped tomatoes to the onions. Cook, stirring occasionally, for 6–8 minutes until tomatoes break down and release moisture. If mixture looks dry, add 2–3 tablespoons water. Use the back of a spoon to mash tomatoes slightly for a thick, coarse gravy (kadai-style).

Stir in 1/2 of the freshly ground kadai masala into the tomato-onion mixture and cook for 1–2 minutes to toast the spices. Add the remaining red chili powder (if using for heat) and additional 1/2 tsp salt if needed. Taste a small spoonful of the gravy (if cooled) and adjust seasoning.

Return the seared chicken pieces with any accumulated juices to the pan. Add the cubed green bell pepper. Pour in approximately 120 ml (1/2 cup) water to create a saucy gravy. Stir to combine and bring to a gentle simmer.

Cover and cook on medium-low heat for 10–12 minutes (for boneless) or 20–25 minutes (for bone-in) until chicken is cooked through and tender. Stir once or twice. Remove lid for the last 4–5 minutes to reduce and thicken the gravy to a coating consistency.

Once the chicken is cooked and the gravy has reached desired thickness, sprinkle the remaining freshly ground kadai masala and garam masala over the curry. Stir well to combine and simmer for 1 minute to bloom the spices.

Turn off the heat. Stir in lemon juice and crushed kasuri methi if not added earlier. Taste and adjust salt or chili. Garnish with julienned ginger (optional) and chopped cilantro.

Serve hot in a kadai or serving bowl with naan, roti, or steamed rice.