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Authentic Indian Kadai Chicken Recipe

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★★★★★

4.8 from 127 reviews

Authentic Indian Kadai Chicken is a flavorful and aromatic dish featuring tender boneless chicken thighs marinated in yogurt and spices, then cooked with freshly ground kona masala and stir-fried bell peppers and onions. This traditional North Indian recipe uses a blend of whole spices toasted to perfection, creating a rich, spicy, and smoky curry that pairs wonderfully with warm Indian breads or steamed rice.

Ingredients

Scale

For the Chicken Marinade

  • 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

For the Kadai Masala (Whole Spices)

  • 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)

Vegetables and Other Spices

  • 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)
  • 1 tablespoon ghee (or neutral oil) for stir frying onions and peppers

Instructions

  1. Marinate The Chicken: In a large bowl, combine chicken pieces with beaten yogurt, turmeric powder, red chili powder, garlic and ginger pastes, and salt. Mix thoroughly to coat the chicken evenly with the marinade. Set aside for at least 2 hours; if refrigerated, remove from the fridge 30-45 minutes before cooking to bring to room temperature.
  2. Grind The Kadai Masala: Heat a kadai or a wide cooking pot on low heat. Add all whole spices listed for the kadai masala and dry roast for 2-3 minutes until the coriander seeds become fragrant and the Kashmiri chilies look slightly crispy but do not burn or darken. Remove from heat and let the spices cool completely. Once cooled, grind the spices into a coarse powder using a grinder. Small pieces of spices can remain for texture.
  3. Stir Fry Onions & Bell Peppers: Using the same pot, add 1 tablespoon of ghee or neutral oil and warm it up. Add the onion petals and bell peppers, sprinkle with a pinch of salt, and stir-fry on medium-high heat for a couple of minutes to char the skins lightly while keeping the vegetables crunchy. Remove and set aside.
  4. Prepare The Base Masala: Pour mustard oil into the pot and heat on low-medium until it starts to smoke slightly. Add the cinnamon stick, cumin seeds, bay leaf, ginger juliennes, and green chili halves. Sauté the spices for 8-10 seconds, careful not to burn them.
  5. Sauté Onions and Garlic: Add the chopped onions to the pot. Cook on low-medium heat until golden brown, about 7-9 minutes. Then add garlic paste and sauté for 20-30 seconds until the raw smell dissipates.
  6. Add Marinated Chicken: Lower the heat, add the marinated chicken pieces, along with Kashmiri red chili powder and 1 teaspoon salt. Stir continuously for 1.5 to 2 minutes to warm the yogurt without curdling.
  7. Bhunai (Stir Fry the Chicken): Increase heat to medium and stir fry the chicken for 5-7 minutes. This step is critical to evaporate moisture; maintain medium heat to ensure the chicken cooks evenly and the sauce thickens properly.
  8. Add Tomato Puree and Spices: Add the tomato sauce and sugar, then sprinkle 2.5 tablespoons of the freshly ground kadai masala powder. Stir and continue cooking the chicken for 12-15 minutes on medium heat until the chicken is fully cooked and oil separates from the sauce.
  9. Adjust Consistency and Finish: If desired, add up to ½ cup water to adjust the sauce thickness and simmer for 2-4 minutes. Add the stir-fried 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 another 5 minutes, avoiding overcooking the vegetables.
  10. Garnish and Rest: Garnish with chopped cilantro. Let the dish rest for 15-20 minutes before serving to allow flavors to meld. Serve with warm Indian flatbreads, steamed basmati rice, or jeera rice.

Notes

  • Use thick yogurt or Greek yogurt for the marinade to avoid excess moisture and ensure creaminess.
  • Do not over-toast the whole spices, as burnt spices will impart bitterness.
  • During bhunai, balance the heat to prevent the chicken from releasing too much water or burning.
  • Kashmiri red chili powder gives a vibrant color and moderate heat; adjust according to taste.
  • Mustard oil adds an authentic pungent flavor but can be substituted with neutral oil if unavailable.
  • Allowing the dish to rest before serving enhances flavor development.
  • Serve with Indian breads like roti, naan, or with basmati rice for a complete meal.

Keywords: Kadai Chicken, Indian Chicken Curry, Spicy Chicken Curry, Indian Main Dish, North Indian Recipe, Chicken Masala

Find it online: https://tastybella.com/authentic-indian-kadai-chicken-recipe/