Indian Kadai Chicken
Experience the vibrant flavors of Indian Kadai Chicken, a deliciously bold curry bursting with traditional spices and a smoky aroma. This classic dish features tender chicken simmered in a rich tomato-yogurt gravy, infused with the warmth of kadai masala—a fragrant blend of dry-roasted coriander, cumin, and red chilies. Sautéed onions, garlic, ginger, and bell peppers add a delightful texture and depth, while Kashmiri red chili powder lends a subtle heat and vivid color. Perfectly spiced and easy to cook in under an hour, this crowd-pleaser pairs beautifully with naan, roti, or fluffy steamed rice. Whether for a family dinner or a special gathering, this flavorful Indian curry is sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into medium pieces)
- 3 tablespoons Oil
- 2 medium Onions (finely sliced)
- 2 large Tomatoes (finely chopped or pureed)
- 2 teaspoons Ginger-garlic paste
- 1 medium Green bell pepper (capsicum, diced)
- 3 tablespoons Yogurt (beaten)
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Kadai masala powder (blend of dry-roasted and ground coriander seeds, cumin seeds, and dried red chilies)
- 0.5 teaspoon Garam masala powder
- 2 tablespoons Fresh cilantro (chopped)
- to taste Salt
- 2 whole Dried red chilies
- 2 medium Green chilies (slit lengthwise)
Instructions
Heat 3 tablespoons of oil in a kadai (or wok) over medium heat.
Add 1 teaspoon of cumin seeds and 2 whole dried red chilies. Allow them to sizzle for 30 seconds.
Add the 2 medium sliced onions and sauté until golden brown, about 7-8 minutes.
Stir in 2 teaspoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add 2 large chopped or pureed tomatoes, 1 teaspoon of Kashmiri red chili powder, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of coriander powder. Cook for 5-6 minutes, stirring occasionally, until the oil begins to separate.
Add the chicken pieces (500 grams) and cook on high heat for 5 minutes, stirring frequently to coat the chicken with the masala.
Reduce the heat to medium, add 3 tablespoons of beaten yogurt, and mix well. Cook for another 5 minutes, stirring occasionally.
Add the diced green bell pepper and 2 slit green chilies. Stir well and cook for 2-3 minutes to retain the crunch of the bell pepper.
Sprinkle 2 teaspoons of kadai masala powder and 0.5 teaspoon of garam masala powder. Mix well and cook for another 5 minutes, or until the chicken is fully cooked and tender.
Taste and adjust salt, if needed.
Garnish with 2 tablespoons of chopped fresh cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
