Kadai chicken is a flavorful chicken curry prepared in a rich, spiced gravy made with cashews and tomatoes. It pairs beautifully with naan or basmati rice.
WHAT IS KADAI CHICKEN?
Kadai Chicken, also known as Karahi Chicken, is a popular Indian dish often served in restaurants. It features tender, boneless chicken pieces cooked in a wok-like pan called a kadai. The dish is prepared with a rich, flavorful sauce made from tomatoes and cashew paste, infused with spices like garam masala, turmeric, chili powder, and cumin. The result is a hearty curry with a thick, velvety sauce that clings perfectly to the chicken, making it an irresistible favorite.
What sets Kadai Chicken apart from other chicken curries is the addition of crunchy green bell peppers (capsicum) and cubed onions. These ingredients not only enhance the texture but also add a delightful crunch, making this dish uniquely delicious and a must-try.
INGREDIENTS
- 1 tablespoon oil or ghee
- 2-3 whole dried red chilies
- 2 bay leaves
- 1 teaspoon cumin seeds
- 2 large onions, chopped
- 1.5 tablespoons ginger-garlic paste or minced ginger and garlic
- 1 can of tomatoes
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ¼ cup cashews, soaked in warm water for 30 minutes and blended into a paste
- 700 grams (approximately 3 large chicken breasts), cut into pieces
- Salt, to taste
- 1 green bell pepper, deseeded and cubed
- 1 large onion, cubed
- Fresh coriander, chopped, for garnish
INSTRUCTIONS
- Heat oil or ghee in a wok (or kadai) over medium heat.
- Once the oil is hot, add the dried red chilies, bay leaves, and cumin seeds. Sauté for a couple of minutes until the cumin begins to sputter.
- Add the chopped onions and cook until lightly browned.
- Stir in the ginger-garlic paste and sauté for another minute until aromatic.
- Add the canned tomatoes, mixing well. Cook while stirring regularly until the sauce thickens and the liquid has reduced.
- Stir in the Kashmiri chili powder, coriander powder, turmeric powder, and garam masala. Cook for 1-2 minutes to combine the spices with the sauce.
- Add the cashew paste, mix thoroughly, and then add the chicken pieces. Season with salt to taste.
- Cook on low to medium heat until the chicken is tender and the sauce has thickened. Set aside.
For the vegetables:
In a separate pan, heat some oil or ghee.
Sauté the cubed bell peppers and onions until the onions are slightly browned. Turn off the heat.
Combine:
Transfer the sautéed vegetables to the wok with the chicken curry. Stir well to combine.
Simmer the curry for an additional 2 minutes to allow the flavors to meld.
Garnish:
Optionally, squeeze some lime juice over the dish and garnish with freshly chopped coriander leaves.
Serve hot with naan or basmati rice and enjoy!
