Description
Kadai Chicken is a flavorful North Indian dish featuring tender, seared chicken thighs cooked with fresh tomatoes, aromatic spices, and ginger. This classic curry is known for its rich, thick tomato gravy and bold spice profile, making it a popular choice for a satisfying and spicy meal.
Ingredients
Units
Scale
Main Ingredients
- 1/4 to 1/3 cup cooking oil with a high smoke point, like avocado or peanut oil
- 1 1/2 lbs chicken thighs skinless, bone-in, cut into small pieces (2 to 3 inches)
- 6 to 8 garlic cloves crushed or grated
- 2 tablespoons freshly grated ginger
- 1 lb roma tomatoes quartered, not overly juicy
- Salt to taste (about 1 1/2 teaspoons)
- 1 teaspoon Kashmiri chili powder or cayenne pepper or 2 teaspoons paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon garam masala divided
- 1/2 teaspoon ground cumin or 1 teaspoon if not using cumin seeds below
- 1/2 teaspoon ground coriander or 1 teaspoon if not using coriander seeds below
- 1/2 teaspoon ground turmeric
- 2 bay leaves
- 2 green chilies slit lengthwise, or serrano peppers
- 1/4 cup chopped cilantro
- 3-inch fresh ginger julienned (about 3 tablespoons)
Optional Ingredients
- 1/2 teaspoon cumin seeds freshly crushed
- 1/2 teaspoon coriander seeds freshly crushed
- 1 tablespoon butter or ghee
Instructions
- Sear Chicken: Heat the oil in a wok or shallow cast-iron dish over medium-high heat. Pat dry the chicken pieces with paper towels and add them to the hot pan in a single layer. Increase the heat to high and sear the chicken pieces on both sides until they turn golden brown and their juices evaporate, about 3 to 4 minutes per side.
- Add Aromatics: Add the crushed garlic and grated ginger to the pan. Stir continuously until the raw aroma of the garlic and ginger fades, approximately 3 to 4 minutes, allowing the flavors to infuse the oil and chicken.
- Add Tomatoes & Spices: Incorporate the quartered tomatoes, salt, chili powder, black pepper, red pepper flakes, half of the garam masala, ground cumin, ground coriander, turmeric, and bay leaves into the pan. Cook while stirring regularly to avoid sticking. Continue cooking until the chicken becomes tender and the tomatoes release their juices, around 20 to 25 minutes.
- Simmer: Stir in the remaining garam masala, slit green chilies, chopped cilantro, and julienned ginger. Lower the heat to medium-low. Simmer uncovered for 5 more minutes, stirring frequently to evaporate excess juices and thicken the tomato sauce. Taste and adjust seasoning if needed. The consistency should be thick enough to coat the chicken without forming a watery gravy.
- Final Touches: Add the freshly crushed cumin and coriander seeds and butter or ghee if using. Stir well to combine and allow flavors to meld for about a minute. Garnish with the remaining chopped cilantro and julienned ginger before serving.
Notes
- Use a well-seasoned iron wok or a shallow enameled cast-iron dish for authentic flavor and even cooking.
- Maintain medium-high heat during cooking; reduce if the dish starts sticking or burning.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- To reheat, use a microwave, stovetop, or oven. Add a small amount of water if necessary to prevent drying out but avoid making the curry too watery.
- Nutrition facts do not include added salt.
Nutrition
- Serving Size: 1 serving (approximately 170g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
