Kadai Chicken Spiced Wok Dish (Print Version)
# Ingredients:
→ Main
01 -
80 milliliters cooking oil with a high smoke point, such as avocado or peanut oil
02 -
680 grams chicken thighs, skinless, bone-in, cut into 5 to 7 cm pieces
03 -
6 to 8 garlic cloves, crushed or grated
04 -
2 tablespoons freshly grated ginger
05 -
450 grams roma tomatoes, quartered, not overly juicy
06 -
1.5 teaspoons salt, or to taste
07 -
1 teaspoon Kashmiri chili powder or cayenne pepper, or 2 teaspoons paprika
08 -
1.5 teaspoons freshly ground black pepper
09 -
1 teaspoon red pepper flakes
10 -
1 teaspoon garam masala, divided
11 -
0.5 teaspoon ground cumin (or 1 teaspoon if omitting cumin seeds)
12 -
0.5 teaspoon ground coriander (or 1 teaspoon if omitting coriander seeds)
13 -
0.5 teaspoon ground turmeric
14 -
2 bay leaves
15 -
2 green chilies, slit lengthwise (or serrano peppers)
16 -
0.25 cup chopped cilantro
17 -
3-inch piece fresh ginger, julienned (approx. 3 tablespoons)
→ Optional
18 -
0.5 teaspoon cumin seeds, freshly crushed
19 -
0.5 teaspoon coriander seeds, freshly crushed
20 -
1 tablespoon butter or ghee
# Instructions:
01 -
Heat the oil in a wok or shallow cast-iron pan over medium-high heat. Pat dry chicken pieces with paper towels and arrange in a single layer. Increase heat to high and sear until golden brown on both sides and juices evaporate, approximately 3 to 4 minutes per side.
02 -
Add the crushed garlic and ginger to the browned chicken, stirring continuously until the raw aroma disappears, about 3 to 4 minutes.
03 -
Stir in the quartered tomatoes, salt, chili powder, black pepper, red pepper flakes, half the garam masala, ground cumin, ground coriander, turmeric, and bay leaves. Cook while stirring to prevent sticking until chicken is tender and tomatoes have released their juices, about 20 to 25 minutes.
04 -
Incorporate the remaining garam masala, green chilies, 3 tablespoons of cilantro, and 2 tablespoons of julienned ginger. Lower heat to medium-low and simmer, uncovered, stirring to reduce excess liquid and allow the tomatoes to thicken and coat the chicken. Simmer for 5 minutes and adjust seasoning as needed.
05 -
Stir in crushed cumin seeds, coriander seeds, and butter or ghee if using. Garnish with remaining cilantro and julienned ginger before serving.
# Notes:
01 -
For optimal texture, ensure the tomatoes coat the chicken without forming excess gravy; the oil should separate and rise to the surface. Add more oil if required for stir-frying.