Скачать или смотреть Kadai Chicken Recipe | Authentic Kadai Chicken Recipe | Spicy Kadai Chicken Recipe

Discover how to make the perfect Kadai Chicken with just a handful of ingredients and the bold flavors of fresh tomatoes! 🍅 This classic North Indian dish is a must-try for all food lovers, whether you're a beginner or a seasoned cook.

Ingredients

For the Kadai Masala:

2 tablespoons coriander seeds
1 teaspoon cumin seeds
4-5 dried red chilies (adjust spice level to taste)
For the Chicken:
500 grams chicken (bone-in or boneless, as preferred)
2 tablespoons oil (vegetable or mustard oil)
1 medium onion, finely chopped (optional, can be skipped for a tomato-only base)
4 large ripe tomatoes, finely chopped or pureed
1 tablespoon ginger-garlic paste
1-2 green chilies, slit
1 medium capsicum (green bell pepper), diced (optional)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish

Instructions

1. Prepare the Kadai Masala:
Dry roast coriander seeds, cumin seeds, and dried red chilies in a pan over low heat until aromatic.
Let them cool, then grind to a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Cook the Chicken:
Heat oil in a kadai (wok) or deep pan over medium heat.
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Add Tomatoes and Spices:
Add the chopped or pureed tomatoes to the pan.
Stir in turmeric powder, red chili powder, and the freshly prepared kadai masala.
Cook the mixture until the oil starts separating from the tomatoes, indicating they are well-cooked.
4. Add Chicken:
Add the chicken pieces to the tomato base and mix well to coat the chicken with the masala.
Cook on medium heat, stirring occasionally, for 8-10 minutes until the chicken starts to brown slightly.
5. Simmer the Dish:
Add about ½ cup of water (adjust for desired gravy consistency).
Cover and let the chicken simmer on low heat for 15-20 minutes until it is fully cooked and tender.
6. Add Finishing Touches:
Stir in garam masala and crushed kasuri methi. Adjust salt to taste.
Add diced capsicum and green chilies (if using). Cook for another 3-4 minutes until the capsicum softens slightly but retains some crunch.
7. Garnish and Serve:
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice.