Chicken Kadai is a classic Hindu cuisine dish known for its rustic texture and deep, aromatic flavor. Unlike creamy curries, this recipe focuses on toasting spices and using abundant fresh vegetables to create a thick, juicy sauce.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400g chicken breast cut into large chunks
- 2 large onions sliced into thick wedges
- 2 medium tomatoes diced (reserve half for blending)
- 3 cm fresh ginger peeled and chopped
- 4 garlic cloves minced
- 2 green chilies chopped
- 1 tbsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp sweet paprika
- 1 tsp cumin seeds
- Vegetable oil for frying
- Salt to taste
- Fresh cilantro chopped for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 5 min
Cut the chicken breast into large chunks (approx. 3 cm) and lightly season with salt; reserve in a bowl to keep it fresh while preparing the rest of the ingredients.
- Step 2 Prep 5 min
Slice onions into thick wedges and dice tomatoes, reserving half the diced tomato for later blending; keep both separated to prevent premature mixing.
- Step 3 Mix 5 min
In a blender or mortar, grind fresh peeled ginger, garlic cloves, green chilies, and the reserved half tomato until you obtain a homogeneous and aromatic paste that will serve as the curry base.
- Step 4 Pan 1 min
Heat a good splash of oil in a wok or deep skillet over high heat; add cumin seeds and fry for 30 seconds until they start bubbling to release their essential oils.
- Step 5 Pan 8 min
Add the chopped onions to the wok and sauté constantly for 8-10 minutes until translucent and slightly golden at the edges, which will add natural sweetness to the sauce.
- Step 6 Cook 5 min
Add the homemade tomato paste along with garam masala, turmeric, and paprika; cook over medium heat for 5 minutes stirring non-stop until the mixture darkens slightly and oil begins to separate from the solids.
- Step 7 Pot / simmer 15 min
Add the chicken to the wok, mix well to ensure each piece is coated with spices, cover the skillet and cook on medium-low heat for 15 minutes, stirring gently every 5 minutes to prevent sticking.
- Step 8 Serve 2 min
Remove from heat, adjust salt carefully (remember tomatoes add acidity), generously sprinkle fresh chopped cilantro on top and serve immediately accompanied by basmati rice or freshly made naan.