Kadai Chicken
Rustic wok-cooked chicken curry with peppers and whole spices.
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.