Kadai Chicken is a delicious spicy gravy made by cooking chicken with kadai masala, onion, tomato, capsicum, spices and herbs. Kadai Chicken is a scintillating side dish for both flatbread & rice meal and is liked by all for its taste. Learn to make Kadai Chicken with step by step pictures.
I always have to push myself to cook non-veg dishes, finally I made this kadai chicken last weekend which I had been postponing for months. I am sure if this space is not there I am sure I would luxury myself and will not learn cooking nonveg at all as both hubby and mittu are not very fond of nonveg.
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About Kadai Chicken
Kadai Chicken is made by first preparing a kadai masala then cooking chicken along with onion, tomato, capsicum, spices and herbs. Kadai Chicken / Kadai Chicken Masala is one of the popular chicken recipes served at restaurants. This is a North Indian special where chicken is cooked along with freshly ground spices and distinct flavor of capsicum which is the specialty if this dish. For vegetarians you can check out my kadai paneer recipe.
I am fond of kadai masala dishes as the unique flavor the spice mix lends is so good. This is one the easiest chicken recipes that even beginners can try. Do try this kadai chicken masala and enjoy!
Kadai Chicken Ingredients
- Kadai Masala – A special spice mix is prepared using coriander seeds, kashmiri red chilies, pepper, cumin seeds and cinnamon.
- Onion – Onion is finely chopped and used for the gravy. Cubed onion is tossed in oil, kadai masala.
- Ginger garlic paste – Ginger garlic paste adds more aroma and flavor.
- Tomato – Tomato can be chopped and used or used in puree form too.
- Capsicum (Bell Pepper) – I have used red and green capsicum.
- Herbs – Coriander leaves and kasoori methi is used as garnish and for flavor.
- Cream – Fresh cream balances the acidic taste in tomatoes so I would recommend adding it.
- Tempering – Oil is heated then cinnamon, cloves and bay leaf are tempered.
Similar Recipes
- Kadai masala powder
- Vegetable kadai
- Kadai mushroom
- Kadai chicken
- Paneer butter masala
- Paneer makhani
How to make Kadai Chicken Recipe Step by Step
1.Dry roast the ingredients listed under ‘to roast & grind’ to golden brown then grind it to a semi coarse powder, Set aside.
2.Heat a pan add a teaspoon of oil and toast capsicum until crispy(this step is purely optional), don’t 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.
3.Heat a cooker 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.
4.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 minutes until chicken pieces turn soft or pressure cook for 4-5 whistles.
5.Allow water to reduce and let oil separate, at this stage add toasted capsicum give a quick stir. Let it cook in medium flame for 3 minutes for capsicum and chicken to blend well and the masala to coat well. Finally garnish with coriander leaves and switch off.
Serve hot with steamed rice or with rotis!
Expert Tips
- You can pressure cook chicken for 4-5 whistles along with masalas 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.
- I used my pressure pan as I chose to pressure cook 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 crunch.
Serving and Storage
- Serve kadai chicken with nan, roti or chapathi or any Indian flatbread.
- Kadai chicken can be serve with mild pulao or plain basmati rice and dal too.
- This kadai chicken keeps well for 1 day in room temperature and 2-3 days in fridge.
If you have any more questions about this Kadai Chicken Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kadai Chicken Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Kadai Chicken Recipe
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 cloves
- 1 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.
Chitz
Ahh.. I love kadai chicken & kadai vegetable anytime 🙂 Awesome pics too !!
Sangeetha M
wow…so spicy & tempting kadai chicken…looks so yummy…even i am pushing myself to cook/learn more NV recipes 🙂 do keep sharing ur lovely NV recipes Sharmi!
Akila
Looks great…
Uma Ramanujam
The preparation pictures are awesome. That was nice preparation and chicken cooks faster rt? do we need 4 whistles?
SHARMILEE J
It depends Uma…if its tender it might take less else it will need 4 atleast….I usually give 4-5 whistles
Corporate to Kitchen
Lovely looking Kadai chicken. Kadai recipes are the simplest & tastiest ones. I love the way you have presented & I love this small kadai in which you have plated. I am looking for one here in singapore but unfortunately havent found it yet.
keerthi
it will comes good i think.so i will try it .ur presentaion is very nice mam.easy to understand
Lubna Karim
That's an delectable chicken recipe….pressure cooking eases the work…
Priya Suresh
Beautifully done, mouthwatering here and kadai chicken tempts me a lot.
Deepa Gopal
i try this sharmi, can u tel me how to make the chicken soft
SHARMILEE J
Marinade it with lemon juice which will make chicken softer…adding curd also gives a nice flavour
Ebon Andrew
Hey should we add any water in the 4th step… the pictures show that we should add water but, I'm not very sure about it,,,, Please let me know. Thnx a lot for your wonderful presentation.
SHARMILEE J
Yes water should be added for chicken to get cooked.
Pavana Pillai
Hi,
Hw many grms of chicken was used in this recipe?
SHARMILEE J
I didnt weigh it…may be about 150-200 gms
Sajitha Saleem
Thanks sharmi, I tried this today and came out very good. My toddler kids and my chef husband liked it too, so as ur other recipes like kootu, tiffin sambar.. many thanks.
Sovy
Let me know how I can have more gravy. In the pics above, it looked a bit dry.
SHARMILEE J
Add more tomato puree and switch off in gravy consistency
sangeetha preetham
please post butter chicken recipe 🙂
Sekar Deva
ur recipes are very useful ……………thks a lot
i tried and came out very well
arijit
really it was awesome…i tried out successfully.
vinoth
Im a bachelor and I tried this food it was yummy and taste also slightly different comparing to the normal chicken gravy.. Thanks lot madam for posting such a lovely dishes.. Keep posting mam.. Ur best support for bachelor cooking:)
Juan Resi
I tried ur kadai chicken last nite …it was so yummy and wonderful…..thank you…keep doing great….
ANUPAM SRIVASTAVA
Awesome blossom taste of this kadayi chicken.
I made it and my father complimented me.
gopi kannan
We tried out today and becomes very tasty. Thanks lot.
koyel
Thanks for this recipe. I tried it yesterday as I was bored f what I usually cook. it was okay. I have to work on it more but I am happy with the result.
Unknown
Hi sharmi I tried ur kadai chicken recipe today and the outcome was awesome 🙂 it was tasting great!!! Lot of appreciation too!!! Thanks to u 🙂
Nivedita Barua
Thanks for sharing…I tried it and it turned out well…
Unknown
Hi thnx for sharing …tried this n came out soooper yummmmmy. .A bigggg? frm hubbydear n kid..thnx again
Clarie
This blog was a helping hand. Thanks, Sharmilee.
Now my husband is enjoying the meal while I am writing the comment. (Haha.)
Until next time, see ya 🙂