Kadai Chicken Recipe

Last Updated On: May 24, 2022 by Sharmilee J

Kadai Chicken is a delicious spicy gravy made by cooking chicken with spices, tomato, onions and herbs. Kadai Chicken is a scintillating side dish for both flatbread & rice meal and is liked by all for its taste. Kadai Chicken Recipe is explained in this post with step by step pictures.

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Kadai Chicken / Kadai Chicken Masala / Curry is one of the popular chicken recipes served at restaurants.This is a north indian delight where chicken is cooked along with freshly ground spices and distinct flavour of capsicum which is the specialty if this dish. For vegetarians you can check out my kadai paneer recipe.

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Kadai Chicken

Prep Time20

Cook Time20

Total Time40

Servings2 people

AuthorSharmilee J

Ingredients

200 grams chicken
1 big onion finely chopped
3 tablespoon green capsicum chopped into bite sized pieces
1 and 1/2 teaspoon ginger garlic paste
1 generous pinch turmeric powder
1 teaspoon lemon juice
2 big tomatoes
1 tablespoon fresh coriander leaves finely chopped
salt to taste

To temper:

1 tablespoon oil
1/2 bay leaf
2 nos cloves
1 no cardamom

To roast and grind to a dry powder

2 teaspoon coriander seeds
1 teaspoon pepper corns
1/2 teaspoon cumin seeds
3 nos red chillies
1/4 inch cinnamon

Instructions

Dry roast the ingredients listed under 'to roast & grind' to golden brown then grind it to a semi coarse powder, Set aside.
Heat a pan add a teaspoon of oil and toast capsicum until crispy(this step is purely optional)...dont let it brown, set aside.
Clean chicken , wash it well then add half of roasted powder along with ginger garlic paste, salt, lemon juice turmeric powder and marinate it and set aside.
Heat a kadai / pan with oil - add the items listed under 'to temper' then add onion, ginger garlic paste let it slightly brown. Then add tomato puree along with remaining roasted powder.
Mix well and let it cook till raw smell of tomato and masalas leave. Add required salt...
Then add chicken pieces and saute for 3mins until the raw texture of chicken changes.
Add little water say 1/2 cup , cook covered for 10-12 mins until chicken pieces turn soft or pressure cook for 4-5 whistles.
Allow water to reduce and let oil sepearate, at this stage add toasted capsicum give a quick stir.
Let it cook in medium flame for 3mins for capsicum and chicken to blend well and the masala to coat well.
Finally garnish with coriander leaves and switch off.
Serve Kadai Chicken hot with steamed rice or with rotis!

Notes

You can pressure cook chicken for 4-5 whistles along with masala else cook it just by keeping covered as per your preference.
I did not add extra red chili powder - if you want you can add a teaspoon if you want more spicy gravy.
Adding lemon juice to marinade chicken will make the chicken soft.
You can use a iron kadai for a nice flavor...I used my pressure pan as I chose to pressure cook my chicken as its quicker.
Toasting capsicum is just optional...you can add it to the gravy as such too. I toasted it to make it crispy and added it only at the last stage to retain its crispness.

Nutrition Facts

Kadai Chicken

Amount Per Serving (100 g)

Calories 211 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 36mg12%

Sodium 1980mg86%

Potassium 299mg9%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 3g3%

Protein 10g20%

Vitamin A 178IU4%

Vitamin C 20mg24%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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