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Kadai chicken is that bold north Indian dish you turn to when you crave something spicy and packed with flavor. This recipe uses bone in chicken and plenty of fresh tomato and ginger to create a thick, savory coating that clings beautifully to every piece. I always reach for this when I want a rustic meal that fills the house with rich aromas and still feels special enough for guests.
My childhood memories of Sundays are inextricably linked to the scent of kadai chicken simmering away in my mother's old cast iron pan. It brings me comfort and a sense of celebration every time.
Ingredients
- Chicken thighs: choose pieces on the bone for juiciness and richer taste
- Cooking oil: pick an oil with a high smoke point avocado or peanut is best for that hot sear
- Garlic: fresh cloves for maximum aroma and depth
- Ginger: freshly grated for sharpness and warmth
- Roma tomatoes: select firm slightly underripe tomatoes so your dish does not get watery
- Kashmiri chili powder or paprika: adds vibrant color and gentle heat choose genuine Kashmiri if you can for the best hue
- Black pepper: freshly ground lifts the flavor with its fragrance
- Red pepper flakes: for an extra layer of heat adjust to your liking
- Garam masala: buy from a trusted spice shop for freshness you split and add in two parts for more layer of flavor
- Ground cumin and coriander: offer earthiness and balance whole seeds are even better when freshly crushed
- Turmeric: imparts a hint of bitterness and signature golden color
- Bay leaves: infuse a subtle herbal note during the simmer
- Green chilies or serrano peppers: bring a fresh fiery heat leave in seeds if you like it hot
- Cilantro: chopped fresh for garnishing and bright finish
- Fresh ginger julienned: for garnish adds a touch of zing in the final bite
- Optional cumin seeds and coriander seeds: crushed at the end create a satisfying crunch and release next level fragrance
- Butter or ghee: just a little stirred in at the end for silkiness and shine
- Wok or heavy pan: to mimic the traditional kadai and ensure good caramelization
Step-by-Step Instructions
- Sear the Chicken:
- Begin by thoroughly drying your chicken pieces with paper towels. Heat your oil in a wok or heavy pan over medium high until it shimmers. Place the chicken pieces in a single layer with space between each. Let them cook undisturbed for 3 to 4 minutes on each side until a deep golden crust forms and the juices have mostly evaporated. This is key for depth of flavor
- Cook the Aromatics:
- Add the crushed garlic and fresh grated ginger to the sizzling chicken. Stir constantly for 3 to 4 minutes until every bit has lost its sharp raw aroma but is not browned. This is where the fragrance base builds so do not rush
- Combine Tomatoes and Spices:
- Add the quartered tomatoes salt chili powder black pepper red pepper flakes half of the garam masala ground cumin ground coriander and turmeric. Stir gently to coat everything. Drop in the bay leaves. Simmer uncovered over medium heat for 20 to 25 minutes stirring occasionally. The tomatoes will begin to break down and release juices the chicken should become fork tender and richly colored
- Simmer and Reduce:
- Scatter most of the chopped cilantro and most of the julienned ginger into the pan along with the remaining garam masala and sliced green chilies. Lower the heat slightly. Cook another 5 minutes without a lid while stirring now and then until the sauce clings to the chicken. The oil will start to separate and come to the top
- Finish and Serve:
- Sprinkle in the crushed cumin and coriander seeds if using for bursts of flavor. Stir in butter or ghee for that velvety finish if you like. Taste and adjust salt or heat if needed. Pile your kadai chicken into a serving bowl and top with the last bit of cilantro and ginger for a fresh look
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Every time I prepare this dish the fresh ginger steals the show with its warmth and gentle bite. Once my aunt told me adding too much can overpower but just the right amount gives unbeatable brightness to the meal. I remember the crunch of those little strips in each bite as a kid and now I cannot skip them.
Storage Tips
Leftovers keep well in the refrigerator for up to three days. The flavors often deepen overnight so it is great for make ahead lunches or busy weeks. Reheat in a pan over gentle heat for the best texture and to wake up those spices again
Ingredient Substitutions
You can use boneless chicken thighs or even breast but you lose some of the depth provided by bone in cuts. If you do not have Kashmiri chili powder a mix of mild paprika and a smaller amount of cayenne works well. Tomato varieties can be swapped but avoid overly juicy options as watery tomatoes will dilute the thick coating you want
Serving Suggestions
Kadai chicken begs for flaky naan or soft steamed basmati rice on the side. I also love serving it with a simple cucumber raita to balance the heat and a big fresh salad. This is a hearty main for gatherings just double the recipe for a crowd
Cultural and Historical Context
Kadai chicken is named after the traditional deep circular pan used for this type of high heat cooking throughout North India. It is a classic at roadside dhabas and family tables alike and the thick masala is designed to cling to every bite rather than pool as a gravy. Personalizing the spice level is part of the fun and every cook puts their spin on this classic
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Enjoy kadai chicken piping hot with your favorite sides and let every bite bring a little north Indian warmth to your table.
Frequently Asked Questions
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs hold up well, remaining juicy and flavorful throughout the simmering process.
- → Why use a wok for this preparation?
The wok's shape ensures quick, even searing and helps concentrate the spices and sauce around the chicken pieces.
- → How can I adjust the spice level?
Control the heat by choosing milder chilies or reducing the amount of chili powder and red pepper flakes as desired.
- → Can I substitute tomatoes with canned ones?
Fresh roma tomatoes are preferred for texture, but drained canned tomatoes can be used if fresh are unavailable.
- → What is the ideal consistency for the masala?
The masala should coat the chicken thickly, with excess oil separating from the sauce but not forming a gravy.