Kadai Chicken is a flavorful Indian-style chicken curry made with freshly roasted and ground spices, tender marinated chicken, and a rich tomato-based gravy. Roasted onions and capsicum add a delicious crunch and extra flavor. This spicy and aromatic dish pairs perfectly with naan, chapati, dosa, or rice.
Ingredients
To Roast and Grind
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Pepper – 1 tsp
- Red chillies – 6
For Marination
- Boneless chicken – 1.5 lb
- Curd – 3 tbsp
- Ginger-garlic paste – 1 tbsp
- Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Lemon juice – 1 tsp
- Salt – to taste
For the Curry
- Oil – 2 tbsp
- Cumin seeds – ½ tsp
- Onion – 1 large, chopped
- Tomato – 1 medium, chopped
- Green chillies – 2, slit
- Tomato puree – 2 medium tomatoes
- Salt – to taste
- Onion – 1 medium, cubed
- Capsicum – 1 medium, cubed
- Kasuri methi – 1 tsp, crushed
Method
- Dry roast coriander seeds, cumin seeds, fennel seeds, pepper, and red chillies until aromatic. Allow them to cool and grind into a coarse powder. Set aside.
- In a bowl, combine chicken with curd, ginger-garlic paste, chilli powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt. Mix well and marinate for at least 30 minutes.
- Heat oil in a kadai. Add cumin seeds and allow them to splutter.
- Add chopped onion and sauté until golden brown.
- Add green chillies and chopped tomato. Cook until the tomato becomes soft and mushy.
- Add the marinated chicken and mix well. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the chicken changes color and releases its moisture.
- Add tomato puree (2 tomatoes) and freshly ground kadai masala powder. Mix well until the chicken is evenly coated.
- Cover and cook on medium heat until the chicken is completely cooked, stirring occasionally.
- Meanwhile, heat a little oil in a separate pan. Add cubed onion and capsicum. Roast until slightly charred but still crunchy.
- Add the roasted onion and capsicum to the cooked chicken.
- Crush kasuri methi between your palms and sprinkle it over the chicken. Mix gently.
- Adjust salt and gravy consistency if needed. Cook for another 1–2 minutes.
- Serve hot with chapati, naan, dosa, or rice.
