Kadai Chicken Recipe – Authentic Indian Spice Blend & Bell Peppers

Last Updated on 4 months by Neha Deshmukh

Kadai Chicken Recipe – Authentic Indian Spice Blend & Bell Peppers

Hey everyone! If you’re anything like me, you absolutely love a good, flavourful Indian curry. And let me tell you, this Kadai Chicken is a real winner. I first made this for a family gathering, and it was an instant hit – everyone raved about the unique spice blend and the lovely crunch of the bell peppers. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Kadai Chicken isn’t your average curry. The magic lies in the homemade Kadai spice blend – it’s what gives this dish its signature smoky, aromatic flavour. Plus, the vibrant bell peppers add a delightful sweetness and texture that perfectly complements the tender chicken. It’s a little bit special, but surprisingly easy to make. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious Kadai Chicken:

• 1 kg chicken
• 2 green bell peppers
• 3 onions
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 4 tomatoes
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp sugar
• 0.25 cup vegetable oil (about 60ml)
• Salt to taste
• 1 cup fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Kadai Spice Blend: This is key. We’re making it from scratch, which is honestly the best way to get that authentic flavour. It involves dry-roasting whole spices – don’t skip this step! It really wakes up the aromas.
• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about colour! It gives the dish a beautiful, vibrant red hue without making it overly spicy.
• Kadai/Wok: Traditionally, Kadai Chicken is cooked in a Kadai (a type of Indian wok). The rounded bottom and thick walls help distribute heat evenly and give the chicken a lovely char. If you don’t have one, a regular wok or a deep frying pan will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that Kadai spice blend. Dry-roast whole red chillies, cumin seeds, coriander seeds, cardamoms, cloves, cinnamon, peppercorns, and mace for about 2 minutes until fragrant. Then, grind them into a fine powder. Set aside – that beautiful aroma is a promise of things to come!
2. Next, chop those tomatoes finely and deseed them. Marinate the chicken with salt and 1/2 tsp of turmeric powder. This helps tenderize the chicken and infuse it with flavour.
3. Heat the vegetable oil in your Kadai or wok over medium heat. Add the sugar and let it caramelize – this adds a subtle sweetness and depth to the gravy. Keep a close eye on it, you don’t want it to burn!
4. Add the chopped onions and sauté until they’re soft and golden brown. Then, stir in the ginger-garlic paste and cook until fragrant – about another minute or two.
5. Now, add the chopped tomatoes and salt. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened and broken down.
6. Time for the spices! Add the remaining turmeric powder, Kashmiri red chilli powder, and the Kadai spice blend you made earlier. Sauté for 2 minutes, stirring constantly, to bloom the spices and release their flavours.
7. Add the marinated chicken to the Kadai and coat each piece thoroughly with the masala. Make sure every bit is covered in that gorgeous spice mix!
8. Cover the Kadai and cook on low heat for 20 minutes, stirring occasionally. The chicken will release its own moisture, creating a lovely gravy.
9. Add the chopped bell peppers and sauté for 2 minutes. We want them to retain a bit of crunch, so don’t overcook them.
10. Pour in 1 cup of water and bring to a boil. Then, reduce the heat, cover, and simmer for another 10 minutes, or until the chicken is tender and cooked through.
11. Finally, adjust the seasoning to your liking and check the gravy consistency. Finish with a sprinkle of garam masala and a generous handful of fresh coriander leaves.

Expert Tips

• Don’t rush the spice blend: Roasting the spices is crucial for developing their full flavour.
• Low and slow: Cooking the chicken on low heat ensures it stays tender and absorbs all those delicious flavours.
• Taste as you go: Adjust the salt and chilli powder to your preference.

Variations

• Vegan Adaptation: My friend, Priya, loves a plant-based version! Use plant-based chicken pieces and adjust the spice blend to ensure it’s vegan-friendly (some spice blends may contain hidden animal products).
• Gluten-Free Adaptation: Just double-check that your spice blends are certified gluten-free.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of Kashmiri red chilli powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for celebrations! I often make it for Diwali or Eid.

Serving Suggestions

Kadai Chicken is best served hot with naan bread, roti, or steamed rice. A side of raita (yogurt dip) helps cool things down if you’ve added a bit too much chilli!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is a Kadai and why is it used for this recipe?

A Kadai is a type of Indian wok with a rounded bottom and thick walls. It’s ideal for this recipe because it distributes heat evenly and helps create a lovely char on the chicken.

Can I make the Kadai spice blend ahead of time? How should I store it?

Absolutely! You can make the spice blend a week or two in advance. Store it in an airtight container in a cool, dark place.

What type of chicken cut is best for Kadai Chicken?

Bone-in chicken pieces (like thighs and drumsticks) are traditionally used, as they add more flavour to the gravy. However, boneless chicken breast or thighs work well too.

Can I use frozen bell peppers in this recipe?

Yes, you can, but fresh bell peppers will give you the best texture and flavour. If using frozen, thaw them completely and pat them dry before adding them to the Kadai.

How can I adjust the gravy consistency of the Kadai Chicken?

If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.

Enjoy! I hope you love this Kadai Chicken as much as my family and I do. Let me know in the comments how it turns out for you!