Name: Authentic Indian Kadai Chicken Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 2 h 10 min
Cuisine: Indian
Ingredients: 600 g boneless chicken thighs (cut into 2 inch pieces); 1/3 cup plain greek yogurt (or thick curd); 1 teaspoon garlic paste; 1/2 teaspoon ginger paste; 1 teaspoon red chili powder (hot, adjust to taste); 1/4 teaspoon turmeric powder; 1/2 teaspoon salt; 3 tablespoons (~15g) coriander seeds; 1 tablespoon (~10g) cumin seeds; 1 teaspoon (~2g) fennel seeds; 15 black peppercorns; 4 cloves; 4-5 whole Kashmiri red dried chilies (adjust quantity for heat); 75 g bell peppers (cut into 1 inch chunks); 100 g onion petals; 3-4 tablespoons mustard oil; 1 inch cinnamon stick; 1 large bay leaf; 1/2 teaspoon cumin seeds; 2-3 green chilies (halved); 1 tablespoon ginger (juliennes); 180 g chopped onion; 1 teaspoon garlic paste; 1 teaspoon red chili powder (medium hot, degi mirch preferred); 1 teaspoon salt (adjust to taste); 5 tablespoons tomato sauce (canned tomato sauce or tomato puree); 1/2 teaspoon sugar; 1/4 teaspoon garam masala powder (or to taste); 1 teaspoon kasuri methi (crushed between palms); 1.5 tablespoons ghee or butter (to finish)

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Introduction

Authentic Indian Kadai Chicken is a rich, flavorful dish featuring tender chicken cooked with a blend of freshly ground spices and vibrant bell peppers. This recipe offers a perfect balance of heat and aroma, bringing a genuine taste of Indian cuisine right to your kitchen.

A shiny silver bowl filled with a richly colored curry featuring multiple layers of chunky pieces of marinated meat and vegetables, including red and yellow bell peppers and purple onion slices, all coated in a thick reddish-brown sauce, topped with a small green herb garnish; the bowl sits on a round wooden board with some cilantro leaves beside it, a folded flatbread partially visible on the left, a small white bowl of sliced red onions and lemon wedges in the blurred background, all set on a white marbled texture surface with a red cloth in the bottom right corner; photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g boneless chicken thighs (cut into 2 inch pieces)
1/3 cup plain Greek yogurt (or thick curd)
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon hot red chili powder (adjust to taste)
1/4 teaspoon turmeric powder
1/2 teaspoon salt
3 tablespoons (~15g) coriander seeds
1 tablespoon (~10g) cumin seeds
1 teaspoon (~2g) fennel seeds
15 black peppercorns
4 cloves
4-5 whole Kashmiri red dried chilies (adjust quantity to taste)
1 tablespoon ghee
75 g bell peppers (cut into 1 inch chunks)
100 g onion petals
3-4 tablespoons mustard oil
1 inch cinnamon stick
1 large bay leaf
1/2 teaspoon cumin seeds
2-3 green chilies
1 tablespoon ginger (julienned)
180 g chopped onion
1 teaspoon garlic paste
1 teaspoon medium hot red chili powder (Degi Mirch preferred)
1 teaspoon salt (adjust to taste)
5 tablespoons tomato sauce (canned tomato sauce or puree)
1/2 teaspoon sugar
1/4 teaspoon garam masala powder (or to taste)
1 teaspoon kasuri methi (crushed between palms)
1.5 tablespoons ghee or butter (to finish)

Instructions

Step 1: Marinate the chicken by placing the pieces in a large bowl. Add beaten yogurt, turmeric powder, red chili powder, garlic and ginger paste, and salt. Coat the chicken evenly and set aside for 2 hours. If refrigerated, bring it to room temperature 30-45 minutes before cooking.
Step 2: Prepare the Kadai masala by dry roasting coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and Kashmiri red chilies in a wide cooking pot on low heat for 2-3 minutes until fragrant. Avoid burning. Let cool, then grind into a coarse powder with some small pieces remaining.
Step 3: In the same pot, heat 1 tablespoon ghee. Add onion petals and bell peppers with two pinches of salt, and stir-fry on medium-high heat for a couple of minutes until their skins char slightly but remain crisp. Remove and set aside.
Step 4: Heat mustard oil in the pot until it starts to smoke lightly. Add cinnamon stick, cumin seeds, bay leaf, ginger juliennes, and halved green chilies. Sauté for 8-10 seconds without burning the spices.
Step 5: Add chopped onions and cook on low-medium heat until golden brown, about 7-9 minutes. Stir in garlic paste and cook for another 20-30 seconds to remove raw smell.
Step 6: Lower the heat, add the marinated chicken along with Kashmiri red chili powder and 1 teaspoon salt. Mix well and stir continuously for 1.5 to 2 minutes to warm through without curdling the yogurt.
Step 7: Increase heat to medium and stir-fry the chicken (“bhunai”) for 5-7 minutes, ensuring it cooks evenly without releasing excess water. Add tomato sauce, sugar, and 2.5 tablespoons of the prepared Kadai masala powder.
Step 8: Continue to cook and stir intermittently for 12-15 minutes until the chicken is cooked and oil begins to separate. Add water (¼ to ½ cup) if you prefer a little gravy and cook for an additional 2-4 minutes.
Step 9: Add the reserved onion petals, bell peppers, ½ teaspoon Kadai masala, garam masala powder, kasuri methi, and a dollop of ghee or butter. Mix gently and cook for 5 minutes, avoiding overcooking the vegetables.
Step 10: Garnish with chopped cilantro, let the dish rest for 15-20 minutes, and serve warm with Indian flatbreads or steamed rice.

Tips & Variations

For a milder dish, reduce the amount of red chili powder and Kashmiri chilies.
Substitute mustard oil with vegetable or canola oil if unavailable, though mustard oil adds a distinctive flavor.
Adding a splash of fresh lemon juice before serving brightens the flavors.
Use chicken breast if preferred, but thighs remain juicier and more flavorful.

Storage

Store leftover Kadai Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to maintain moisture. Avoid overheating to preserve tenderness.

How to Serve

A silver bowl filled with a thick, reddish-brown curry containing chunks of chicken, green and red bell pepper pieces, and large slices of purple onion mixed throughout, topped with green coriander leaves in the center. To the top left of the bowl, there is a small white bowl with sliced red onions and two green chilies. At the top right, there is a piece of flatbread with light brown, toasted spots on a white marbled textured surface. A dried red chili lies below the bowl, near a folded red cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Kadai masala in advance?

Yes, you can dry roast and grind the Kadai masala ahead of time. Store it in an airtight container for up to 2 weeks to preserve freshness and aroma.

What can I serve with Kadai Chicken?

Kadai Chicken pairs beautifully with warm Indian flatbreads like naan or roti, as well as steamed basmati or jeera rice.