🍳 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.
Kadai Chicken
Ingredients
- 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
Instructions
- Make the Masala
- Dry roast the coriander, cumin, pepper, and red chilies.
- Cool and grind coarsely. This is your kadai masala — spicy and aromatic.
- 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.
- 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.
- 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.
- Garnish and Serve
- Top with coriander. Serve sizzling hot with butter naan or soft rotis.
🛒 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
You might also enjoy: Homestyle Chicken Curry – The Kind That Brings Everyone to the Table Recipe, Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Chicken Biryani – A Royal Treat from My Sunday Kitchen Recipe, Rajma Chawal – My Ultimate Comfort Food in a Bowl Recipe.
Why You’ll Love This Kadai Chicken – The Curry That Comes With Attitude (and Capsicum) Recipe
- ✅ Big, bold flavors from simple spices you already own
- ✅ One pot — easy cleanup
- ✅ Tastes even better the next day as flavors deepen
Tips for the Best Kadai Chicken – The Curry That Comes With Attitude (and Capsicum)
- Sauté the onions until golden — this is the foundation of the gravy
- Bloom whole spices in oil before adding anything else
- Add water gradually to control consistency
- Finish with a squeeze of lemon to brighten the flavors
What to Serve with Kadai Chicken – The Curry That Comes With Attitude (and Capsicum)
- Best served with steamed basmati rice or hot rotis
- A side of sliced onions and lemon wedges balances the richness
- Serve with a simple raita to cool the heat
Storage & Reheating
Kadai Chicken – The Curry That Comes With Attitude (and Capsicum) keeps well refrigerated for 3-4 days in an airtight container. Reheat gently on the stovetop with a splash of water. Freezes well for up to 1 month.