Tuesday, 19 May 2020

Chicken Kadai

Kadai chicken, is undoubtedly one of the most popular curries in India. It’s a simple, spicy dish and is traditionally made in a kadai, but we can make in any pan.When you eat out at an Indian restaurant, chances are that they’ll have Kadai Chicken on the menu.

Typically, curries with lots of gravy go well with both rice and roti, and curries with minimal gravy go well with roti. Since chicken kadai is a ‘semi dry curry, it goes well with Tandoori naan, roti/other bread and rice.


  • 1 teaspoon black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoons cumin seeds
  • 3 tablespoons oil
  • 1 bay leaf
  • 2 medium onions, chopped
  • 8 garlic cloves, minced
  • 2-inch ginger, minced
  • 1-sliced green chilli
  • Salt
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chicken masala
  • 500gm chicken
  • 2 tomatoes.
  • Handful Coriender leaves 
  • 10 Mint leaves


Heat a large, heavy-bottomed pan over high heat(Kadai), and add oil . Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, whole green chili pepper, coriender leaves and mint leaves and sauté for about 5 minute.
Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the whole 2 tomatoes and let it cook for 10 min, then remove the tomato skin as it will be easily removed after  10 min. of cooking and then smash the tomatoes.
Now add coriander,turmeric, cumin, Kashmiri chili powder,Garam masala, Chicken masala, black pepper and remaining salt and sauté for another minute.
Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.

 Your Chicken Kadai is ready to be served! Enjoy it with your family.

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