🍳 Where Masala Meets Muscle
This isn’t your soft, slow curry.
Kadai Chicken is for days when you want your dinner to hit hard.
It’s all fire:
Roasted spices.
Crackling oil.
Big chunks of onion and capsicum tossed in with juicy chicken and thick gravy.
It sizzles. It sticks. It demands paratha.
This is not the polite kind of curry.
This is the “pass me more roti” kind.
🛒 What You’ll Need (Serves 3–4):
For Kadai Masala (dry roast & grind):
1 tsp coriander seeds
1 tsp cumin seeds
4–6 black peppercorns
2 dried red chilies
Main Ingredients:
500g chicken, bone-in preferred
2 large onions, sliced
2 tomatoes, chopped
1 capsicum, diced
1½ tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric
Salt to taste
1 tsp garam masala
2–3 tbsp oil
Fresh coriander, chopped
Optional: 1 tbsp kasuri methi
🔥 How to Make It – Hot Wok, Fast Hands
1. Make the Masala
Dry roast the coriander, cumin, pepper, and red chilies.
Cool and grind coarsely. This is your kadai masala — spicy and aromatic.
2. Brown and Build
In a large wok/kadhai, heat oil.
Add onions, sauté till light golden. Add ginger-garlic paste.
Toss in tomatoes, turmeric, red chili, and salt. Cook till soft and thick.
3. Cook the Chicken
Add chicken and sear on high. Let it coat in masala.
Add ½ cup water. Cover and cook for 20–25 mins till tender.
4. Add Capsicum, Kadai Masala
Toss in the diced capsicum + freshly ground kadai masala.
Stir on high flame for 5 mins so it stays crisp and aromatic.
Add garam masala and kasuri methi. Mix and switch off heat.
5. Garnish and Serve
Top with coriander. Serve sizzling hot with butter naan or soft rotis.
❤️ Why Kadai Chicken Is a Classic with Swagger
That thick masala is unforgettable
Bell peppers add color, crunch, and heat
It’s bold, punchy, and goes perfectly with breads
Because some curries don’t whisper — they roar
The Pinch of Masala 