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Kadai Chicken: A Bold and Aromatic Indian Curry Classic

Kadai Chicken Recipe is a spicy and flavorful North Indian chicken curry made with freshly roasted kadai masala, tomatoes, onions, and crunchy capsicum. This authentic Kadai Chicken is bold, aromatic, and perfect with naan, roti, or jeera rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 500 g bone-in or boneless chicken
  • 1 tsp salt
  • ½ tsp turmeric
  • 1 tbsp yogurt optional
For the Fresh Kadai Masala
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 3 –4 dried red chilies
  • ½ tsp black peppercorns
  • ½ tsp fennel seeds optional
For the Gravy
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion sliced
  • 1 tbsp ginger-garlic paste
  • 2 –3 medium tomatoes pureed or finely chopped
  • 1 tsp Kashmiri chili powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 green bell pepper capsicum, sliced
  • 1 tsp dried kasuri methi crushed
  • Handful of fresh coriander chopped

Equipment

  • Kadai or Heavy-Bottomed Pan
  • Spice Grinder
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Marinate the Chicken
  1. Mix chicken with salt, turmeric, and yogurt.
  2. Let it rest for 20 minutes.
  3. Marination is optional but helps tenderize the chicken.
Prepare the Kadai Masala
  1. Dry roast coriander seeds, cumin seeds, dried red chilies, black peppercorns, and fennel seeds on low heat for 2–3 minutes.
  2. Allow the spices to cool.
  3. Grind them coarsely and keep aside.
Make the Masala Base
  1. Heat oil or ghee in a kadai.
  2. Add cumin seeds and let them splutter.
  3. Add sliced onions and sauté until golden brown.
  4. Add ginger-garlic paste and cook until the raw smell disappears.
  5. Add tomatoes and cook until oil starts separating.
  6. Stir in salt, Kashmiri chili powder, and the freshly ground kadai masala.
Cook the Chicken
  1. Add chicken pieces and coat them well with the masala.
  2. Cook uncovered for 5–7 minutes.
  3. Add a splash of water.
  4. Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is tender.
Add Capsicum
  1. Add sliced green capsicum.
  2. Cook for 3–5 minutes.
  3. Keep the capsicum slightly crunchy for authentic texture.
Finish the Curry
  1. Sprinkle garam masala and crushed kasuri methi.
  2. Add fresh coriander leaves.
  3. Mix well and let the curry rest for 5 minutes before serving.
  4. Serve hot with naan, roti, or jeera rice.

Notes

Freshly roasted and ground kadai masala gives the best flavor.
Green capsicum is traditional, but red or yellow bell peppers can be added for sweetness and color.
If fresh tomatoes are unavailable, canned tomatoes or tomato paste can be used.
For a dairy-free version, skip the yogurt and use coconut oil or neutral oil.
Avoid overcooking the capsicum; it should remain slightly crunchy.
For a smoky dhaba-style flavor, use the charcoal dhungar method after cooking.
Leftover Kadai Chicken can be used in wraps, sandwiches, pasta, or as a pizza topping.