Kadai Chicken Recipe: A Restaurant-Style Delight
There's something incredibly satisfying about a well-made Kadai Chicken. The robust, aromatic gravy, the tender pieces of chicken, and the crisp bell peppers come together in a symphony of flavors that is hard to resist. While it seems like a dish you would only get at a fancy restaurant, we are here to show you how to master this classic in your own kitchen. This detailed guide will walk you through every step, from selecting the right ingredients to the perfect serve.
Why You will Love This Recipe
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Authentic Flavor: Tastes just like your favorite Indian restaurant's version.
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Detailed Process: Every step is explained clearly for perfect results.
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Pro Tips: Learn about ingredient alternatives and cooking techniques.
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Perfect Kadai Chicken Gravy: Achieve the ideal consistency and depth of flavor.
Preparation Time
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Preparation: 20 minutes
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Cooking: 35–40 minutes
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Total Time: Around 1 hour
Ingredient Checklist
For the best recipe for Kadai chicken, fresh ingredients are key. Here's your shopping list, divided for clarity.
For the Kadai Masala Paste:
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8-10 Dried Kashmiri Red Chilies (for color and mild heat)
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1 tbsp Coriander Seeds
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1 tsp Cumin Seeds
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4-5 Black Peppercorns
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2-3 Green Cardamom Pods
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1-inch piece of Cinnamon Stick
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1/2 tsp Fennel Seeds
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4-5 cloves Garlic
For the Main Dish:
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500g Boneless Chicken, cut into 1.5-inch cubes
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2 tbsp Oil or Ghee
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1 large Onion, finely chopped
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1 tbsp Ginger-Garlic Paste
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2 large Tomatoes, pureed
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1 Green Bell Pepper (Capsicum), cubed
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1/2 tsp Turmeric Powder
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Salt to taste
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1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
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1/2 cup Fresh Cream (or 1/4 cup cashew paste for a dairy-free alternative)
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2 tbsp Fresh Coriander Leaves, chopped
Ingredient Alternatives:
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Kashmiri Red Chilies: Not available? Use 1 tbsp Kashmiri Red Chili Powder + 1 tbsp Paprika for color. Adjust heat with regular red chili powder.
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Fresh Cream: Substitute with full-fat yogurt (add at the end to prevent curdling) or a paste of soaked cashews for a rich, vegan kadai chicken curry.
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Bell Peppers: You can use red or yellow bell peppers for a sweeter flavor and vibrant color.
The Essential Utensil:
To create an authentic kadai chicken masala, the vessel you cook in is as important as the ingredients. Traditionally, a 'kadai' (Indian wok) is used, but for modern kitchens, we exclusively recommend the Omichef Triply Cookware set.
Recommended Omichef Tools
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Omichef Triply Frypan (for roasting spices)
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Omichef Triply Saucepan (for tomato base if needed)
Why Only Triply?
Triply stainless steel cookware features a core of aluminum sandwiched between two layers of steel. This isn't just a design choice; it's a performance necessity. The aluminum core ensures superior, even heat distribution, eliminating hot spots that can burn your delicate spices and kadai chicken gravy. The steel layers provide incredible durability and a non-reactive surface, meaning your food's pure flavor remains uncompromised.
Cooking this kadai chicken recipe in an Omichef Kadai or saucepan guarantees that your masala fries perfectly without burning, and your chicken cooks evenly, remaining juicy and tender. The easy-to-clean surface and ergonomic handles make the process a joy.
If you are considering an upgrade from non-stick or ordinary cookware, you should try Omichef at once. Now explore the Omichef triply cookware collection, available directly on our website and we are also on the Amazon platform for your convenience.
Step-by-Step Cooking Instructions
Follow these steps meticulously for a flawless kadai chicken curry.
Step 1: Prepare the Fresh Kadai Masala
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Dry roast all the ingredients listed under "Kadai Masala Paste" (except garlic) in a pan over low heat for 2-3 minutes until fragrant. Let it cool.
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Grind the roasted spices with the garlic and a little water to form a smooth paste. Set aside.
Step 2: Cook the Base Gravy
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Heat 2 tbsp of oil or ghee in your Omichef saucepan or kadai.
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Add the finely chopped onions and sauté until they turn golden brown.
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Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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Pour in the pureed tomatoes, turmeric powder, and salt. Cook on a medium flame, stirring occasionally, until the oil starts to separate from the masala. This is a crucial step for a rich gravy.
Step 3: Bring it All Together
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Add the prepared fresh kadai masala paste to the cooked tomato-onion base. Fry for 2-3 minutes.
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Add the cubed chicken and mix well, ensuring each piece is coated with the masala. Cook for 5-6 minutes.
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Add 1 cup of water, cover the pan, and let the chicken simmer on low heat for 10-12 minutes, or until the chicken is fully cooked.
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Now, add the cubed green bell pepper and crushed kasuri methi. Simmer for another 4-5 minutes. The peppers should remain slightly crunchy.
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Lower the heat and stir in the fresh cream (or your cashew paste alternative). Mix gently and let it heat through for a minute. Do not boil after adding cream.
How to Serve Kadai Chicken
The presentation enhances the experience of this delicious kadai chicken masala.
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The Vessel: For an authentic feel, transfer the final dish to a preheated Omichef serving bowl. This keeps the food warm for longer.
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Garnish: Generously garnish with fresh, chopped coriander leaves.
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The Perfect Pairings: Serve your kadai chicken gravy piping hot with:
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Buttered Naan or Tandoori Roti: Perfect for scooping up the gravy.
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Steamed Basmati Rice or Jeera Rice: A classic combination.
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Onion Salad: A simple salad of sliced onions with lemon juice and chaat masala cuts through the richness.
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A Wedge of Lemon: A squeeze of fresh lemon juice just before eating elevates the flavors.
Read me : Simple Veg Biryani Recipe for a Delicious Homemade Meal.
Conclusion
Kadai chicken is one of those recipes that mixes tradition, flavour and warmth beautifully. When cooked in the right cookware like Omichef Triply, the results become richer and more consistent. The even heating, easy handling and safe steel surface make a real difference in both flavour and cooking comfort.
If you want to upgrade your kitchen for better cooking results, explore Omichef Triply cookware. You will find all options on the official site and on Amazon as well.
Frequently Asked Questions (FAQ)
Q1: What is the key to authentic flavor?
A: The key to an authentic recipe for kadai chicken lies in two things: first, using freshly ground whole spices (the kadai masala) which provides a robust, aromatic base that pre-made powders can't match. Second, add the bell peppers towards the very end so they retain a slight crunch, providing essential texture and freshness that balances the rich gravy.
Q2: How can I thicken a thin gravy?
A: If your kadai chicken gravy is too thin, you have two excellent options. First, simply simmer the dish without a lid for a few extra minutes, allowing the excess water to evaporate. For a quicker fix, create a slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering gravy. It will thicken up within a minute. Avoid overcooking the chicken in the process.
Q3: Can I make a vegetarian version?
A: Absolutely! You can create a fantastic vegetarian kadai chicken curry by replacing the chicken with Paneer (add it at the end to keep it soft), firm Tofu, or hearty vegetables like cauliflower, potatoes, and carrots. For vegetables, par-boil them first before adding to the gravy to ensure they are cooked through. The cooking method for the masala remains exactly the same.
Q4: Can I use store-bought kadai masala?
A: While a store-bought kadai chicken masala powder can be used for convenience, the flavor profile will be less vibrant and aromatic. The freshly toasted and ground whole spices in a homemade paste release their essential oils directly into the dish, creating a depth of flavor that is fundamental to an authentic restaurant-style experience. We highly recommend the extra 5 minutes it takes to make your own.
Q5: Can I use bone-in chicken?
A: Yes, bone-in chicken pieces like thighs or drumsticks work wonderfully in this kadai chicken recipe. They add more flavor to the gravy. However, you will need to increase the simmering time by 10-15 minutes to ensure the chicken is fully cooked and tender. Ensure the gravy doesn't dry out by adding a little more water if needed.
Q6: How do I make it less spicy?
A: To make a milder kadai chicken gravy, simply reduce the number of dried Kashmiri red chilies in the masala paste from 8-10 to 4-5. Kashmiri chilies provide more color than heat. You can also deseed them before using. Avoid adding any other hot chili powder to keep the spice level gentle without compromising on the iconic red hue.
Q7: What can I use instead of cream?
A: For a lighter kadai chicken curry, you can substitute fresh cream with 2-3 tablespoons of full-fat yogurt (add it off the heat to prevent curdling), 2 tablespoons of soaked and ground cashew paste, or even 1/4 cup of coconut milk. Each alternative will provide a different but equally delicious richness and texture.
Q8: How long can I store leftovers?
A: This kadai chicken masala stores very well. Allow it to cool completely and store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. You can also freeze it for up to a month. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Q9: Why is my gravy bitter?
A: A bitter kadai chicken gravy is usually caused by burnt spices or masala. This can happen if the heat is too high when dry-roasting the whole spices or when frying the tomato-onion base. Always use low to medium heat for these steps. Using a high-quality, heavy-bottomed pot like Omichef Triply Cookware is crucial as it prevents hot spots and ensures even cooking, eliminating the risk of burning.
Q10: What does "kadai" mean?
A: "Kadai" (also spelled "kadhai") refers to the traditional Indian wok, a thick, circular, and deep cooking pot essential in Indian kitchens. This recipe for kadai chicken is named after this vessel because it is traditionally prepared and served in it. The dish is characterized by its semi-dry, robust gravy and the use of freshly ground coriander seeds and red chilies.
Q11: Can I make it without a kadai?
A: Absolutely. While a kadai is ideal, you can successfully make this kadai chicken recipe in any heavy-bottomed, wide pan or a Dutch oven. The key is to use a pot that provides even heat distribution to properly cook the masala without burning, which is exactly why we recommend the Omichef Triply Saucepan as a perfect modern alternative.
Q12: Is kadai chicken very oily?
A: A well-made kadai chicken curry should not be overly oily. The oil you see is usually the "tadka" or tempering that separates and floats on top, which is a sign of a properly cooked masala. You can control the oiliness by measuring the oil used and skimming off any excess from the top before serving, if desired.
Q13: What's the difference between kadai chicken and butter chicken?
A: The main difference lies in the base and texture. Kadai chicken masala has a robust, slightly spicy flavor from a base of freshly ground whole spices and onions/tomatoes, and it has a semi-dry consistency. Butter Chicken has a much richer, creamier, and sweeter gravy made with a cashew-and-tomato base, finished with butter and cream.
Q14: Can I prep the masala paste ahead?
A: Yes, you can prepare the fresh kadai chicken masala paste 2-3 days in advance. Store it in an airtight container in the refrigerator. You can also freeze it in ice cube trays for up to a month. This makes preparing a quick and authentic kadai chicken gravy on a weekday much faster and easier.
