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Kadai chicken recipe with tender chicken coated in rich, thick masala, capsicum, and onion squares.
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Kadai Chicken

Kadai Chicken is a restaurant-style Indian chicken curry made with juicy chicken, capsicum, onions, and a rich, thick masala. This easy, tried-and-tested recipe delivers rich, bold flavors in every bite.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Ingredients For Kadai Masala

  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Peppercorns
  • 3 Whole kashmiri chillies

Ingredients for Kadai Gravy

  • 500g Chicken
  • 1/2 tsp Cumin seeds
  • 2 Onions medium size
  • 1 tbsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1.5 tsp Coriander powder
  • 5 tbsp Tomato puree (store-bought)
  • 200 ml Water
  • 3 tbsp Fresh cream
  • 1/2 tsp Garam masla powder
  • 1/2 tsp Kasuri methi roasted & crushed
  • 3 tbsp Oil

Other ingredients

  • 1 Green bell pepper (capsicum) large
  • 1 Onion medium
  • Fresh Coriander for garnish

Instructions

Prepare the Vegetables

  • Finely chop 2 medium onions. Cut 1 medium onion into petals and 1 large capsicum into large squares. Keep aside.

Make the Kadai Masala

  • Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and Kashmiri dried red chillies for 30–40 seconds, or until fragrant.
    roasting the whole spices in a pan
  • Let the roasted spices cool completely, then grind them into a coarse powder.

Sauté the Vegetables

  • Heat 3 tablespoon oil in a pan over medium heat. Add the onion petals and sauté for 30 seconds. Transfer to a plate. Add the capsicum cubes and continue to sauté for 30 seconds. Transfer the sautéed capsicum to a plate and set aside for later use.
    sauteing capsicum

Cook the Kadai Chicken

  • Add the cumin seeds to the same pan and let them crackle.
    adding cumin
  • Add the chopped onions and sauté until they turn light golden.
    onions frying
  • Add the ginger-garlic paste and sauté for 2 minutes, or until the raw aroma disappears.
    adding ginger garlic paste
  • Add the chicken and cook for 4–5 minutes, stirring continuously, until it changes color.
    adding chicken to golden fried onions
  • Add the turmeric powder, red chilli powder, coriander powder, and salt to taste.
  • Mix well and cook for 4-5 minutes.
    dry spices cooking with chicken
  • Add the tomato puree and mix well. Cook for 4–5 minutes, stirring occasionally, until the oil begins to separate. If tomato puree is unavailable, use 2 fresh tomatoes blended into a smooth puree.
    adding tomato puree to chicken
  • Now add the kadai masala which was prepared earlier. Cook for 2-3 minutes on low heat.
  • Add 200 ml water and mix well. Cover the pan and cook for 15 minutes, or until the chicken is tender.
    adding water to cook chicken
  • Open the lid and give the chicken a good stir. Add the fresh cream, crushed kasuri methi, and garam masala powder.
    adding kasuri methi to chicken kadai
  • Mix well and cook for 2-3 minutes on low heat.
    mixing the chicken with a spoon
  • Add the sautéed onion petals and capsicum. Gently mix until well combined and cook for 2 minutes.
  • Finally, garnish with freshly chopped coriander leaves and serve hot with naan, roti, paratha, or jeera rice.