Hello foodies. Today’s recipe is a special one. It’s Kadai Chicken! When we often visit restaurants for enjoying Indian, non-vegetarian food, Chicken Kadai is one of dishes on the list of our favorites.
I often make this restaurant-style chicken kadai recipe at home. It has a thick gravy. Making it drier is up to you. But a thick gravy makes it easy to be relished with both rice and rotis.
This dish is made from scratch. I have shared the recipe of kadai masala as well. It adds a unique flavor to this recipe. Apart from it, there are same spices in individual form as well, to enhance the taste and texture of the dish. If you are a vegetarian, you can replace chicken with paneer or mushroom or both.
Now let’s get started with the recipe of kadai chicken. This recipe yields 2 to 3 servings.
To Prepare the Kadai Masala
- Black peppercorns – 1 tbsp
- Cumin seeds – 1 tbsp
- Dry Kashmiri red chilies – 6
- Whole coriander seeds – 1 tbsp
- Fennel seeds – 1/2 tsp
To Prepare the Chicken
- Chicken on bone – 800 grams
- Water – 2 cups
- Garlic – 5 cloves
- Bay leaves – 3
- Salt – 1 tsp
- Black peppercorns – 1 tsp
To Prepare the Gravy
- Onions – 1 large, finely chopped
- Onion – 1 medium, quartered and layers peeled
- Tomato – 2 medium, blanched and pureed
- Tomato – 1 medium, finely chopped
- Tomato – 1 small, cut into long wedges
- Capsicum – 1 medium, diced
- Ginger – 1 inch piece, finely crushed
- Garlic – 15 cloves, finely crushed
- Green chilies – 3, split lengthwise
- Salt – to taste
- Turmeric powder – 1/3 tsp
- Red chili powder – 1/2 tsp
- Garam masala – 1/3 tsp
- Chicken stock – 1/2 cup
- Cashews – 15, boiled and ground to paste
- Kasoori Methi – 1/3 tsp, lightly roasted
- Kadai Masala – 1 tbsp
- Oil – 4 tbsp
How to Make Kadai Chicken
- Dry roast dried red chilies, black peppercorns, coriander seeds, cumin seeds and fennel seeds on low flame on a tawa/griddle, till they get aromatic.
- Allow them to cool down and make a powder out of them using mortar or pestle or in a mixie.
- Kadai masala is ready. Keep it packed in an air-tight container.
- Take water, chicken, garlic, salt, bay leaves, black peppercorns in a pressure cooker. Pressure cook the chicken for about 6-8 minutes. Switch off the flame before the first whistle goes off and allow the pressure to release itself. We do not need to cook the chicken completely, but just about 3/4 th cooked.
- When the chicken cools down, separate the flesh from the bones. Make bite-sized pieces. Reserve the chicken stock.
- Heat oil in a skillet. Add in the finely chopped onions. My Mom tossed in a couple of bay leaves and cinnamon for a an extra punch of flavors. You can add them too if you wish to. Saute the onions till they turn golden.
- Add in the ginger and garlic and saute for a minute till the raw smell goes away.
- Add in the finely chopped tomato and some salt and cook till the tomato gets mushed up and oil begins to separate.
- Add in the turmeric powder, red chili powder, garam masala and 1/2 tbsp of kadai masala and mix well.
- Add in the tomato puree and mix well. Cover the pan with a lid and allow the sauce to simmer for 10 minutes. Stir in between. If it looks too dry during these 10 minutes, add in some chicken stock.
- When the sauce thickens and oil floats up, add in the green chilies, diced onions, tomato and capsicum. Mix well.
- Add in the chicken and kasoori methi and mix well.
- Then add the remaining 1/2 tbsp of kadai masala, 1/2 cup chicken stock and cashew paste and mix well.
- Allow it to simmer for 5-7 minutes till the chicken absorbs all the flavors and the gravy thickens a bit.
- Chicken Kadai is ready. Serve hot. Decorate with a sprig of coriander leaves. I didn’t have any, so I used a sprig of mint. Enjoy!