- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 100 g
- 2 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- 1 ½ tsp
- 1 tsp
- 1 ¼ tsp
- 3 tbsp
- 1 tbsp
- 15 g
- 15 g
- 1 tbsp
Process
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In a bowl, mix the chicken thighs with the plain yogurt, 1 tbsp ginger garlic paste, ground coriander, ground cumin, ground turmeric, Kashmiri chili powder, garam masala and 1 tsp salt. Cover and marinate for at least 20 minutes at room temperature.
Heat a dry heavy pan over medium heat. Add the coriander seeds and dried red chilies and toast for 1 to 2 minutes until the seeds smell nutty and the chilies darken slightly. Transfer to a plate to cool, then crush coarsely with a rolling pin or spice grinder.
Heat 2 tbsp vegetable oil in a wide heavy pan over medium-high heat. Add the onion petals and cook for 3 to 4 minutes until edges are golden but the onion still holds its shape. Remove with a slotted spoon and set aside.
Add the green bell pepper and red bell pepper to the same pan and cook for 2 to 3 minutes until lightly blistered but still crisp. Remove and set aside with the onion.
Add the remaining 1 tbsp vegetable oil to the pan. Add the remaining 1 tbsp ginger garlic paste and cook for 30 seconds until fragrant. Pour in the tomato puree and cook for 6 to 8 minutes over medium heat, stirring, until the puree darkens and oil separates at the edges.
Add the marinated chicken along with all the marinade. Stir well, cover and cook for 10 to 12 minutes over medium-low heat, stirring every 3 minutes, until the chicken is cooked through and the sauce is thick.
Uncover, raise the heat to medium-high and cook for 3 to 4 minutes, stirring, until the masala clings to the chicken and the oil glistens on the surface. If the pan looks dry, add 2 to 3 tbsp water.
Return the onion and bell peppers to the pan. Add the crushed coriander seed and dried red chili mixture and the remaining 0.25 tsp salt. Toss for 1 minute until everything is coated and hot.
Turn off the heat. Stir in the lemon juice if using. Garnish with the julienned ginger and chopped cilantro. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is adding the bell peppers at the start; they turn soft and dull. Cook them separately and fold them in at the end so they stay sweet and crunchy.
- Do not rush the tomato base. Cook it until the puree looks glossy and oil pools at the edges of the pan; this removes the raw tomato taste and gives the gravy its body.
- The chicken is done when a piece cuts easily with a spoon and no pink remains at the center, and the sauce coats the back of the spoon without running off.
- Crushing the toasted coriander seeds and dried red chilies just before adding them keeps their aroma sharp; pre-ground coriander will taste flat here.
Substitutions
- chicken thighs→boneless skinless chicken breast, cut into 4 cm pieces and cooked 3 to 4 minutes less
- plain yogurt→coconut yogurt for a dairy-free marinade
- Kashmiri chili powder→sweet paprika plus a pinch of cayenne
- green bell pepper→green capsicum or poblano pepper
Storage & reheating
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat gently in a covered pan over medium-low heat with 1 to 2 tbsp water, or in a microwave in 30-second bursts, until steaming hot. Do not boil hard or the chicken will toughen.
FAQ
The questions we get asked most
Why did my kadai chicken turn out watery?
The tomato puree was not cooked long enough or the pan was too crowded. Cook the puree over medium heat until the oil separates and the mixture looks thick, then cook the chicken uncovered for the last few minutes so excess liquid evaporates. If it is still loose, raise the heat and stir for 2 to 3 minutes.
Can I make kadai chicken ahead of time?
Yes. Cook the dish completely, cool it quickly and refrigerate for up to 3 days. The flavors deepen overnight. Reheat gently with a splash of water, then fold in freshly sauteed bell peppers and onions just before serving so they stay crisp.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Cut it into slightly larger pieces, reduce the covered simmering time to 6 to 8 minutes, and check for doneness early. The yogurt marinade helps, but avoid overcooking once the chicken turns opaque.
How do I know when the chicken is fully cooked?
Cut the thickest piece in half; the center should be opaque white with no pink and the juices should run clear. The chicken should also feel firm but yield slightly when pressed. If any pink remains, simmer covered for another 2 to 3 minutes.
What can I use if I do not have Kashmiri chili powder?
Use sweet paprika for color plus a small pinch of cayenne for heat. Start with 1.5 tsp paprika and 0.25 tsp cayenne, then adjust after tasting. Regular chili powder is much hotter, so use half the amount and add more only if needed.
Can I make kadai chicken without yogurt?
Yes. Skip the yogurt and marinate the chicken in the spices with 1 tbsp oil and 1 tsp lemon juice for 20 minutes. The gravy will be slightly thinner, so cook the tomato base a few minutes longer before adding the chicken.
Is kadai chicken very spicy?
It is moderately spicy by default because of the dried red chilies and Kashmiri chili powder. To reduce heat, remove the seeds from the dried chilies before toasting and use only 1 tsp Kashmiri chili powder. To increase heat, add 1 to 2 chopped green chilies with the ginger garlic paste.
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