When it comes to rich and aromatic Indian cuisine, Kadai Chicken stands out as a popular dish that tantalizes the taste buds with its robust flavors and spicy kick. This delectable North Indian dish has won the hearts of many food enthusiasts around the world and is definitely a favorite in my household. Whenever you ask what I should make for dinner, my son will ask, “Can you make Kadai Chicken?”
Origin and Significance of Kadai Chicken
Kadai Chicken, also known as Karahi Chicken, traces its origins to the Mughal era in India. “Kadai” refers to the traditional, wok-like cooking utensil used to prepare the dish. Initially created for royalty, Kadai Chicken has become a staple in the kitchens of both home cooks and professional chefs. It showcases the diverse cultural heritage of India and is often enjoyed during festive celebrations, family gatherings, and special occasions.
Ingredients and Spices
The key to the exceptional taste of Kadai Chicken lies in the combination of spices. The dish typically includes succulent pieces of chicken, marinated in ginger, garlic, salt, and red chili powder.
The star ingredient, however, is the “kadai masala,” a blend of dried red chilies, coriander seeds, and other spices, which lends a distinctive smoky flavor. Here I have used fresh homemade Kadai Masala which is a staple in my pantry. Other ingredients used are tomato puree, cubed onions, yogurt, and green bell peppers further enhancing the texture and taste of the dish.
Why Kadai Chicken?
- for its robust flavor
- it is quick and easy
- its versatility- can be made per the individual preference
- love the crunchiness of bell peppers
Tips to keep in mind when making this amazing recipe:
- Use bone-in chicken for a more flavorful result.
- Adjust the level of spiciness according to your preference by increasing or reducing the amount of red chili powder
- Experiment with different vegetables such as mushrooms or capsicum for added texture and flavor.
Kadai Chicken is best enjoyed with traditional Indian bread such as naan, roti, or paratha. The soft and chewy texture of this bread complements the tender chicken and absorbs the flavorful gravy. Additionally, a side of refreshing cucumber and onion salad, or a dollop of cooling raita, provides a refreshing contrast to the spices.
You can also try other chicken recipes from my blog:
Punjabi Chicken Curry, Methi Murgh
Chicken Tikka Masala, Chicken Curry
If you like the recipe, please comment below after you give it a try and share it on Facebook, and Instagram. Please tag us when sharing. Would like to hear from you. Your comments likes, and dislikes matter to me. Thank you for stopping by!!
Happy Cooking!!!!
- 2 lbs chicken thighs, cut into cubes (skinless)
- 2-3 tsp ginger garlic paste
- 2 green chilies, sliced lengthwise
- 1 inch ginger, julienned
- ½ cup beaten yogurt
- ¼ cup tomato puree
- 2-3 tsp kadai masala
- salt to taste
- ½ tsp red chili powder
- ¾ tsp turmeric powder
- 1 medium red onion, cubed
- 1 small green bell pepper, cubed
- 1 tsp ghee
- ½ tsp oil
- First of all, clean the chicken and cut it into medium size pieces. Wash and let it drain.
- Now add salt, red chili powder, and half of the ginger garlic paste to the chicken and set it aside for 15 mins
- In a kadai/Wok, heat the ghee and oil. Add the marinated chicken and let it cook covered for a few mins.
- At this time, add a little salt, kadai masala, and turmeric powder. Stir in the chicken for a couple of mins
- Once it is roasted, add tomato puree and mix well. Let it stir again, then add julienned ginger.
- Turn the heat all the way to low or turn it off, and now add yogurt. Mix well and let it cook, until you see the separation of the oil.
- Add slit chili, green bell peppers, and onions, mix it, and add a very little water. Cover and let it cook for 5 mins.
- Uncover the kadai and make sure that it is not too watery. Kadai chicken should be a thick gravy.
- Garnish it with chopped cilantro
- Serve it with naan, paratha, roti, or rice.
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