Restaurant Style Kadai Chicken
User Reviews
5
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
322 kcal
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Course
Main Course
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Cuisine
Indian
Restaurant Style Kadai Chicken
Report
Restaurant Style Kadai Chicken is a spiced chicken curry cooked with a freshly roasted and ground Kadai Masala made from coriander, cumin, fennel seeds, black peppercorns, and dried Kashmiri chilies. The curry features cubed bell peppers and onions for texture and color, combined with a tomato and yogurt-based gravy flavored by garlic, ginger, and multiple Indian spices. This dish offers a balanced, aromatic experience with tender chicken pieces.
Description
Restaurant Style Kadai Chicken centers around a homemade Kadai Masala, dry roasted and coarsely ground from aromatic whole spices and dried Kashmiri chilies, which impart warmth and a mild chili note. The chicken pieces cook in a rich gravy made from pureed tomatoes, yogurt, and sautéed finely chopped onions along with fresh cubed green bell peppers and onion petals that get blistered separately for additional texture.
The gravy also contains ginger, garlic, turmeric, Kashmiri red chili powder, coriander powder, and salt, layering complex flavors traditionally found in Indian curries. Garam masala finishes the dish, adding a final touch of fragrance. The chicken is bone-in and skinless, contributing moisture and richness.
This recipe can be adjusted for spice levels by varying red chili powder and green chilies. The dish can be served garnished with fresh cilantro and pairs well with rice or Indian breads. Though this version does not marinate the chicken, marinating with yogurt and spices beforehand is an option for deeper flavor.
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Ingredients
- 750 grams chicken with bones cut into small pieces, skinless
- 3 tablespoon neutral cooking oil divided, generic cooking oil
- 3/4 cup onion cubed into 1 inch pieces and petals separated, can also use pearl onions
- 3/4 cup green bell pepper cubed into 1 inch pieces
- 1 teaspoon cumin seeds aka Jeera
- 3 dried red chili whole
- 1 1/2 cup onion finely chopped, I used yellow onions
- 5 cloves garlic minced
- 1 inch ginger grated
- 3 tomato medium, pureed, about 1.5 cups puree
- 1/4 cup yogurt whisked
- 1/2 cup water (1/3 cup for instant pot method)
- 1-2 green chili pepper slit vertically into 2*
- 1/2 teaspoon garam masala
- cilantro to garnish, leaves
Kadai Masala
- 3 teaspoon coriander seeds
- 1 teaspoon cumin seeds aka Jeera
- 1 teaspoon fennel seed saunf
- 1 teaspoon black peppercorns
- 2 Kashmiri red chili pepper whole dried
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt adjust to taste
Instructions
Make Kadai Masala
- Take a pan & dry roast all the ingredients mentioned for Kadai Masala on low heat for 2-3 mins. Cool & rough grind the masala. Take out 4 teaspoons of this masala for the chicken. You can store the balance for future use.
Saute Onions & Bell Peppers
- Add 1 tablespoon oil to a pan on medium heat. Sauté the capsicum & onion petals in the pan for 2-3 minutes until they look blistered. Remove & set aside.
Make the gravy
- In the same pan, add the remaining 2 tablespoons of oil.
- Add the cumin seeds and dry red chilies. Saute for 30 seconds until cumin changes color.
- Add the chopped onions. Sauté for around 7-8 mins on medium heat till the onions are light brown.
- Add the ginger and garlic, and fry for 1-2 minutes till the raw smell is gone. Add the tomato purée & fry on high to medium for 2-3 minutes till the purée is cooked.
- Add all the spices - turmeric, kashmiri red chili powder, coriander powder & salt. Stir and saute for 2-3 mins till the masalas are cooked & oil separates.
- Add the chicken pieces and mix well. Cook the chicken pieces on medium for another 5 minutes so that they are browned & coated with the masala.
- Turn the heat to low & add the whisked yogurt while stirring continuously. Cook for 2-3 minutes till the yogurt is cooked.
- Add the 4 teaspoons of the Kadai Masala, stir, and saute for 2 minutes.
- Add 1/2 cup of water, cover with a lid, and cook for 10 minutes till the chicken is tender.
- Add the sautéed onion and capsicum we had set aside. Give a gentle stir.
- Add garam masala and green chili. Stir & cook for 2-3 minutes. Turn off the heat.
- Garnish the curry with cilantro leaves. Kadai chicken is ready to be served with naan or roti.
Instant Pot Method
- Follow the steps to dry roast the spices on saute mode in the instant pot and grind them to make kadai masala in a spice grinder.
- Follow the steps to saute the onions and bell peppers. Save to add them at the end.
- Follow the steps to make the gravy using the saute mode of the instant pot. The main change here is to add 1/3 cup of water. Once all the ingredients including chicken, spices and water are added, then press cancel and close the lid of the instant pot. Pressure cook for 5 minutes on high pressure. Then let the pressure release naturally for 5 minutes and open the lid.
- Add the sauteed onions and bell peppers we kept aside. If there is any excess liquid in the curry, you can put on saute mode for a few minutes to thicken the gravy. Add the finishing ingredients of garam masala, green chili and cilantro leaves. Kadai chicken is ready to be served. Enjoy!
Notes
- Use Thai, Birdeye, or Serrano green chili peppers and adjust quantity according to desired heat.
- Marinating the chicken with yogurt and spices is optional but can enhance flavor and tenderness.
- Adjust red chili powder and green chilies to modify spice levels to your preference.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
16g
(5%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
65mg
(22%)
Sodium
494mg
(21%)
Potassium
630mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1182IU
(24%)
Vitamin C
85mg
(94%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 494mg | 21% |
| Potassium | 630mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1182IU | 24% |
| Vitamin C | 85mg | 94% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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