Kadai Chicken Recipe
Kadai chicken recipe is a easy and quick North Indian style chicken curry made in kadai, an Indian wok. It can be served with rice, naan or roti.
Kadai chicken recipe is a easy and quick North Indian style chicken curry made in kadai, an Indian wok. It can be served with rice, naan or roti.
- salt ( as needed)
- 300 grams chicken ((bone or boneless))
- â¾ cup capsicums ((or bell peppers cubed))
- â½ cup onions ((cubed and layers separated (optio adds good flavor))
- â¾ cup tomatoes ((chopped and pureed))
- 1 tbsp oil ((adjust as needed))
- 1 red chili (broken )
- â½ tsp cumin ((optional))
- â½ cup onions (chopped )
- 2 tsp ginger garlic paste
- â¼ to â½ tsp red chilli powder (kashmiri (optional)
- 8 tbsps cream))
- 1 tsp kasuri methi ((dried fenugreek leaves))
- coriander leaves (few chopped finely )
- 1 tbsp coriander seeds ((or daniya))
- 4 red chilies
- 1 tsp garam masala ( powder)
- Carbohydrate 5.36497777761755 g
- Cholesterol 0 mg
- Fat 0.267333333326571 g
- Fiber 0.908888888870855 g
- Protein 1.13008888887248 g
- Saturated Fat 0.0261022222203918 g
- Serving Size 1 1 Serving (60g)
- Sodium 5.45777777766056 mg
- Sugar 4.45608888874669 g
- Trans Fat 0.0820622222200672 g
- Calories 24 calories
Step-by-step
- salt ( as needed)
- 300 grams chicken ((bone or boneless))
- â¾ cup capsicums ((or bell peppers cubed))
- â½ cup onions ((cubed and layers separated (optio adds good flavor))
- â¾ cup tomatoes ((chopped and pureed))
- 1 tbsp oil ((adjust as needed))
- 1 red chili (broken )
- â½ tsp cumin ((optional))
- â½ cup onions (chopped )
- 2 tsp ginger garlic paste
- â¼ to â½ tsp red chilli powder (kashmiri (optional)
- 8 tbsps cream))
- 1 tsp kasuri methi ((dried fenugreek leaves))
- coriander leaves (few chopped finely )
- 1 tbsp coriander seeds ((or daniya))
- 4 red chilies
- 1 tsp garam masala ( powder)
Unlike slow-simmered kormas that rely on hours of braising to break down tough cuts, kadai chicken utilizes high-heat wok cooking to rapidly sear poultry while locking in moisture. Whole coriander seeds and dried red chilies toasted in the pan release essential oils that form the aromatic backbone of the sauce, differing fundamentally from pre-ground spice blends that lose their volatile compounds during prolonged storage. Crushing these spices coarsely in a mortar yields a heterogeneous texture that coats the meat rather than dissolving uniformly into the background gravy.
Assessing poultry doneness accurately requires observing the meat's physical transformation rather than relying solely on arbitrary kitchen timers. White meat pieces are fully cooked when the internal temperature reaches 74 degrees Celsius, or when the juices run completely clear and the interior transitions from translucent pink to an opaque, bright white. Overcooking chicken breast in an open wok causes rapid moisture loss, so remove the pan from the heat the exact moment the proteins firm up.
Integrating dairy requires careful temperature management to prevent curdling when heavy cream is introduced to acidic tomato purees. Lowering the flame before stirring in the cream stabilizes the emulsion, ensuring a velvety consistency that clings properly to the cubed bell peppers and onions. Finishing the dish with crushed dried fenugreek leaves introduces a slightly bitter, herbal note that balances the rich dairy fat.
Pairing this robust preparation with leavened flatbreads like naan or steamed basmati rice provides a neutral starch base that absorbs excess spiced oil. The coarse texture of the sauce demands a carrier that can scoop up thick fragments of ginger, garlic, and cracked seeds without disintegrating on the plate.
