Kadai chicken is almost there on most Indian restaurant menus & is made differently in each place. The recipe shared here is roughly adapted from the popular chefs Vahchef and Nita mehta’s recipes. This came very close to what I had eaten in some of the best restaurants and loved it. The fresh ground kadai masala is the key to this yummy and much flavorful dish. There are also so many brands selling kadai masala powder. If you do not have the whole spices to make the kadai masala then you may consider buying one from the Indian stores. Coriander seeds, red chillies & fennel seeds are the 3 main ingredients used to make the spice powder. Apart from kadai masala a small amount of garam masala is also used to further flavor up the dish. Since the garam masala I have used had a good amount of fennel seeds or saunf used, I skipped it while making kadai masala. Kadai chicken looks deep red in color due to the red chilies and deep roasting of the masala.
Tips to make kadai chicken
You can check Indian chicken recipesButter chickenChicken tikka masalaandhra chicken frygarlic chickenchicken majesticchicken 65 This post was originally shared in 2013 along with the first picture which I had made without bell peppers & cubed onions. I updated the post with the step by step pictures. Hence there are 2 different pics.
Preparation for kadai chicken
- Dry roast coriander seeds, fennel seeds (optional) along with red chilies until crisp. Cool and powder coarsely with garam masala.2. Puree tomatoes. You can also use chopped tomatoes. If you do not have cream, then make a fine paste of the cashews in a blender with 4 to 6 tbsps water. The cashew paste must be very smooth.
How to make Kadai Chicken (Stepwise Photos)
- This step is optional. Skip if you do not want to use capsicum. Heat a pan with oil. Fry cubed onions and capsicum for 2 to 3 minutes on a high flame. When they begin to smell good, set them aside in a plate.
- Add red chili and cumin.
- When the cumin begins to crackle add onions and fry till golden.
- Time to add ginger garlic paste and fry till the raw smell disappears.
- Add chicken and saute for 3 to 4 minutes.
- Cover and cook on a low flame for 4 to 5 mins. Do not add water.
- Add kadai masala, garam masala, red chilli and turmeric. I mixed up all of them and added here. Saute for another two to 3 minutes.
- Add tomato puree, cashew paste and salt. Stir and cook uncovered till the raw smell of tomato puree goes away. The gravy also thickens. This takes around 5 minutes on a medium to low flame.
- Cover and cook until the chicken is soft and fully cooked. Then add onions and capsicums.
- Mix and cook for 2 to 3 minutes.
- Pour 3 tbsp cream to a cup, add little tomato gravy from the kadai to the cream. Mix and add back to the kadai.
- Lastly I sprinkled crushed kasuri methi and coriander leaves. I also added a bit more of garam masala. Cook for another two minutes. Garnish kadai chicken with coriander leaves, lemon, onion wedges and ginger julienne. Related Recipes
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