Kadai Chicken Recipe
A flavorful, creamy Indian classic, this Kadai Chicken bursts with freshly roasted spices, tender chicken, and a rich, smoky aroma—perfect for cozy dinners or special occasions.
Equipment
- Heavy-bottomed pan or Kadai (wok)
- Blender or spice grinder (for roasting and grinding spices)
- Knife and chopping board
- Spoon or spatula for stirring
- Bowl for Mixing
Ingredients
- 1 kg Chicken
- 2 large Onions peeled and sliced
- 2 no Tomato chopped finely
- 1 no Bell Pepper chopped
- 2 no Green chillies slit
- 2 tbsp Ginger Garlic paste
- 2 tsp Garam masala powder
- 1 cup Cream
- 2 tbsp Oil
- 3 tbsp Coriander leaves for garnishing
- 1 tbsp Ginger peeled julienned for garnishing
- Salt to taste
For Roasting:
- 7 no Dry Red chilli
- 3 tbsp Coriander seeds
Instructions
- Roast dry red chilies and coriander seeds until aromatic; grind into a coarse powder.
- Heat oil in a Kadai, sauté sliced onions until golden brown.
- Add ginger-garlic paste and cook until raw smell disappears.
- Stir in chopped tomatoes and cook until soft.
- Add chicken pieces and sauté for 5 minutes.
- Mix in the ground spice powder, garam masala, and salt; cook until chicken is done.
- Add chopped bell pepper and green chilies; cook for another 5 minutes.
- Stir in cream, garnish with coriander leaves and julienned ginger before serving.
