Description
Kadai Chicken is a flavorful and aromatic Indian dish featuring tender chicken thighs cooked with fresh tomatoes, a blend of spices, garlic, and ginger in a traditional wok or cast-iron skillet. This recipe highlights the perfect balance of heat and spice with Kashmiri chili powder, garam masala, and fresh herbs resulting in a rich, thick tomato-based coating that clings to every piece of chicken.
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)
- 1/2 teaspoon ground coriander (or 1 teaspoon if not using coriander seeds)
- 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 using paper towels, then add them in a single layer. Increase the heat to high and sear the chicken pieces on both sides until golden brown and juices evaporate, approximately 3 to 4 minutes per side.
- Cook Aromatics: Add the crushed garlic and grated ginger to the pan and stir for about 3 to 4 minutes until their raw aroma dissipates, releasing fragrant flavors into the oil.
- Add Tomatoes & Spices: Incorporate the quartered roma tomatoes, salt, Kashmiri chili powder, black pepper, red pepper flakes, half of the garam masala, ground cumin, ground coriander, turmeric, and bay leaves. Stir frequently to prevent sticking and cook for 20 to 25 minutes, allowing the chicken to become tender and the tomatoes to release their juices, forming the base of the sauce.
- Simmer: Stir in the remaining garam masala, slit green chilies, chopped cilantro, and julienned ginger. Reduce heat to low-medium and simmer uncovered for 5 more minutes, stirring occasionally to evaporate excess juices and thicken the tomato coating around the chicken pieces. Adjust salt and spice according to taste.
- Final Touches: Stir in the freshly crushed cumin seeds and coriander seeds along with butter or ghee if using. Garnish with the remaining cilantro and julienned ginger before serving.
Notes
- Equipment: For best results, use a well-seasoned iron wok or a shallow enameled cast-iron dish to develop flavor and ensure even cooking.
- Heat Control: Maintain medium-high heat while searing and medium-low during simmering to prevent burning or drying out the dish.
- Storage: Refrigerate leftovers for 4 to 5 days, or freeze up to 3 months. Reheat gently in a microwave, stovetop, or oven. Add a splash of water when reheating to maintain moisture but avoid making it overly saucy.
Nutrition
- Serving Size: 1 serving (approx. 167g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
