Kadhai Chicken Recipe

Kadhai Chicken is a popular North Indian dish cooked with juicy chicken, bell peppers, onions, tomatoes, and a blend of aromatic spices.

Here’s a simple and authentic recipe:

Ingredients

For the Chicken Marinade

• 500g chicken (bone-in or boneless)
• 2 tbsp yogurt (curd)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste

For the Kadhai Masala

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tsp black peppercorns

For the Gravy

• 2 tbsp oil or ghee
• 1 large onion, sliced
• 2 medium tomatoes, pureed
• 1 green bell pepper (capsicum), cubed
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 2 green chilies, slit
• Fresh coriander leaves, for garnish

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Instructions

1. Marinate the Chicken:

• In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
• Add the chicken pieces and coat them well. Let it marinate for 30 minutes to 1 hour.

2. Prepare the Kadhai Masala:

• Dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies until aromatic.
• Cool and grind them coarsely. Set aside.

3. Cook the Chicken:

• Heat 2 tbsp oil or ghee in a kadhai (wok) or deep pan.
• Add the marinated chicken and sauté on medium heat for 5-7 minutes until lightly browned. Remove and set aside.

4. Make the Gravy:

• In the same kadhai, add a little more oil if needed.
• Sauté sliced onions until golden brown. Add ginger-garlic paste and cook for another minute.
• Stir in the tomato puree, turmeric, chili powder, and salt. Cook until the oil separates.

5. Add Chicken and Spices:

• Return the chicken to the kadhai and mix well. Add the kadhai masala and cook for 5-10 minutes.
• Add ½ cup water (adjust as needed for desired consistency). Cover and simmer until the chicken is cooked through.

6. Final Touch:

• Add cubed bell peppers and slit green chilies. Cook for another 3-5 minutes to keep the bell peppers slightly crunchy.
• Sprinkle garam masala and mix.

7. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot with naan, roti, or steamed rice.