Home Made Kadai Chicken Recipe

Originating from the northern regions of India, Kadai Chicken has become a staple in many households and restaurants across the country. It is believed to have its roots in the robust flavors of Punjabi cuisine. The dish gets its name from the traditional Indian cooking utensil known as the “Kadai” (a deep, circular, and slightly concave pan).

The recipe for Kadai Chicken is relatively simple, making it accessible to both experienced and novice cooks. The star ingredients include succulent chicken pieces, a medley of spices, onions, tomatoes, bell peppers, and a hint of fresh coriander leaves. The combination of these ingredients creates a symphony of flavors that will tantalize your taste buds.

Kadai chicken Ingredients:

– 500 grams chicken, cut into pieces

– 1 cup yogurt

– 2 tablespoons ginger-garlic paste

– 1 teaspoon red chili powder

– 1/2 teaspoon turmeric powder

– Salt to taste

– 3 tablespoons oil or ghee

– 2 cinnamon sticks

– 2 black cardamom pods

– 4 cloves

– 2 onions, finely chopped

– 2 tomatoes, finely chopped

– 1 bell pepper, cut into thin strips

– 2 tablespoons freshly chopped coriander leaves

For the Kadai Masala:

– 1 tablespoon coriander powder

– 1 teaspoon cumin powder

– 1 teaspoon red chili powder

– 1/2 teaspoon garam masala

– A pinch of Kasuri methi (dried fenugreek leaves)

Kadai Chicken Instructions:

• In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least 30 minutes to allow the flavors to infuse.
• Heat oil or ghee in a Kadai or deep pan over medium heat. Add the cinnamon sticks, black cardamom pods, and cloves. Let them sizzle for a few seconds to release their aroma.
• Add the finely chopped onions to the pan and sauté until they turn golden brown. This will take around 5-6 minutes.
• Now, add the marinated chicken pieces to the pan and cook until they turn slightly brown. Stir occasionally to ensure even cooking.
• In a separate bowl, prepare the Kadai Masala by combining coriander powder, cumin powder, red chili powder, garam masala, and Kasuri methi. Mix well.
• Sprinkle the Kadai Masala over the chicken and mix thoroughly to coat each piece with the spices.
• Add the finely chopped tomatoes and bell pepper strips to the pan. Mix well and let the ingredients cook together for about 8-10 minutes until the tomatoes soften and the flavors blend.
• Reduce the heat to low and cover the pan. Allow the Kadai Chicken to simmer for another 10-15 minutes, or until the chicken is cooked through and tender.
• Once done, garnish the dish with freshly chopped coriander leaves for a burst of freshness.
• Serve hot with naan or steamed rice. Enjoy the aromatic and flavorful Kadai Chicken!

Here are some frequently asked questions (FAQs) about the Kadai Chicken recipe:

• Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken instead of chicken with bones. Adjust the cooking time accordingly as boneless chicken tends to cook faster.

• Can I make Kadai Chicken without yogurt?

Yogurt adds tenderness and flavor to the chicken. However, if you don’t have yogurt, you can substitute it with buttermilk or a mixture of lemon juice and milk.

• Can I use store-bought Kadai masala?

While it is recommended to make your own Kadai masala for the best flavor, you can use store-bought Kadai masala as well. Adjust the quantity as per your taste preference.

• Is Kadai Chicken a spicy dish?

Yes, Kadai Chicken is known for its spicy flavor. However, you can adjust the spice level by reducing the amount of red chili powder or using mild chili powder.

• Can I add more vegetables to the Kadai Chicken?

Yes, you can add additional vegetables like capsicum, onions, or even mushrooms to enhance the taste and texture of the dish. Just ensure to cut them into thin strips for even cooking.

• Can I make Kadai Chicken in advance?

Kadai Chicken is best enjoyed fresh. However, you can prepare the base masala in advance and refrigerate it. Cook the chicken and add the masala when ready to serve for the best taste.

• Can I make Kadai Chicken in a regular pan instead of a Kadai?

While a Kadai is traditionally used for this recipe, you can use a regular deep pan if you don’t have a Kadai. Make sure the pan has enough space for the chicken and vegetables to cook evenly.

• Can I adjust the quantity of spices as per my taste preference?

Absolutely! Feel free to adjust the quantity of spices according to your taste. Start with the recommended measurements and then add more or less spice as desired.

• Can I garnish Kadai Chicken with something other than coriander leaves?

Yes, if you’re not fond of coriander leaves, you can garnish with freshly chopped mint leaves or even spring onions for a different twist of flavors.

• Can I make Kadai Chicken less spicy for kids or those who prefer milder flavors?

Yes, you can reduce the amount of red chili powder and use a mild variety if desired. You can also add a bit of cream or yogurt at the end to mellow down the spice level.